Sourdough Starter: 322 g whole grain spelt flour 322 g water 50 g whole wheat sourdough culture Fermented for 18 hours. Final Dough: all of the starter 1038 g whole grain spelt flour 730 g water 19 salt Knead the dough and let ferment for 5 hours ...―
Portobello mushrooms are one of my favorite mushrooms. Their meaty texture is a great substitute for steak and are a hearty addition to stir-fry dishes and sauces. Portobello's are a grown up version of the crimini mushroom. Nutritionally, they ...―
Rye sourdough starter: 268 g water 35 g rye sourdough culture 268 g stone ground rye flour Combine the ingredients listed above and let ferment for 12 hours. Final Dough: 522 g rye sourdough starter 1000 g water 1380 g whole spelt flour 140g stone...―
So, the other day I had a bit of a dilemma with my veggie box. For the I-don’t-know-how-many-weeks in a row it contained green beans. I quite like green beans. But they aren’t one of those veggies that I want … Continue ...―
Pesto comes originally from Genova in Liguria, a beautiful region in the north-west of Italy. ∙ This pasta sauce has been around for a long time and it is now popular all over the world. The recipe has not changed much over the years....―
Ah, Basil! Where do I start my ode to this beautiful and versatile herb? This king of herbs has many uses across the world. Basil is native to India where it is known as tulsiand has many holy and medicinal uses. Other Asian variants are the Thai...―
What to do with wrinkled bell peppers? They might not be pretty enough for a crudite platter but whatever you do, don’t let them go to waste. Wash, deseed, roast, steam, peel and puree them into a delicious & healthy pasta sauce. ...―
The other day, I went to the supermarket and saw various bottles of pesto. Picked up one and checked for date, it was beyond expiry date, kept it back. Picked another bottle and checked the price…my eyes popped out..a small bottle of pesto was ...―
200 g whole wheat sourdough starter (100%hydration, mature) 150 g rye sourdough starter (100%hydration, mature) 353 g water 680 g spelt whole grain flour 110 g pine nuts 15 g salt Knead the dough and let it proof at room temperature for 3 hours....―
Hey everyone! This week (20th May - 26th May) is National Vegetarian Week across the UK. ...
∙ I created this Greek Chicken and Rice Cake Salad recipe as part of the ...
someone got the giggles during his photo shoot~OUTFIT DETAILS~Shirt: Brooks BrothersPants: ...