You walk through your local green grocers and it’s full of produce. There are so many different things to choose from. There are all these squashes and zucchinis and they look gorgeous, but what do you use them for? Well, I have an idea. This is my recipe for sourdough zucchini bread.
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Seeds are delicious. Adding seeds to your bread is delicious, but how do you make sure they are all well dispersed throughout the bread. Using a technique called lamination will help you achieve that. This is my recipe for a basic seeded sourdough bread.
It’s not the first time I publish a recipe for this seeded bread called “Bread from Skagen“. The first time it was when I was just starting out in sourdough, and I had used the excellent baker Maurizio Leo’s template for making sourdough bread.
This time around this is 100% my own creation, using techniques that I’ve tested myself. Many many times. I hope it shows that this is a much simpler way of getting great results.
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You are pondering what to make for dinner. You love middle eastern food, but your partner is into food from Greece. One kid loves pizza, but the other one will basically only eat hotdogs. What are you supposed to do? Well, pita bread to the rescue. Here is my recipe for sourdough pita bread.
Pita bread is awesome. Soft, delicious hot bread with a built-in pocket that can be filled with anything your heart desires (I mean food!!). Best of all, they are really not hard to make.
Supermarket pita bread is normally made in a factory. A success criteria for factories is to push out as many of what they make in the least amount of time, but that is seldom good when we talk food.
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Once you’ve had real sourdough bread, there’s no going back. No, I don’t mean the stuff from the supermarket that’s made by adding citric acid and some yeast. No, I mean the kind that’s been allowed to develop taste over many hours, fermented to perfection and then bake until golden brown and super crispy. This is my recipe for artisan sourdough bread.
Over the last 6 months the interest for baking sourdough bread has developed almost into a collective insanity. I’ve been at it for years, baking, publishing recipes and videos about it.
Now I felt it was time to publish my updated Master Recipe for sourdough bread. This is used a base for any kind of lean sourdough bread recipe that I make, and it is now yours too.
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Your head is pounding, you’re sweating, in general you just feel pretty bad. You should have laid off the booze last night, at least stopped before you did. Oh well, now it’s just time to find a remedy. What’s better than toasted bread, an egg with a runny yolk and a sauce so full of butter it’ll make you cross eyed? This is my recipe for eggs benedict.
Hangovers are as old as time itself, and so are the cures. The best cure is probably lots of water and rest, but that doesn’t stop people from trying to find a faster and more effective cure.
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