The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Anne-Marie B's blog

Anne-Marie B's picture
Anne-Marie B

Some years ago, Dan Lepard published a recipe in The Guardian that contained saffron and ricotta cheese made with yeast. I made it once or twice, but decided I wanted to convert it to a sourdough. I added too much ricotta to the first attempt, but second time round worked really well.

Two big pinches of saffron in 100ml of boiling water. Let it cool and add to the dough. I also chopped the saffron threads, so the loaf has these lovely orange flecks throughout. It makes a beautiful soft and moist loaf.

Anne-Marie B's picture
Anne-Marie B

♯♪ ♪ ♬ ♪♬ ♫ ♫ ♪♪ ♫ ♬ !

 

Anne-Marie B's picture
Anne-Marie B

A delightful little boule.

 

 

Anne-Marie B's picture
Anne-Marie B

 

Made with tangzhong. Add butter, a little maple syrup and a frothy coffee.

Anne-Marie B's picture
Anne-Marie B

I enjoyed making Injera so much that I thought I would try the Moroccan version. It is much lighter because it uses semolina and plain flour. I also added 3 tablespoons of toasted sesame seeds to the batter.

Moroccans have them with a melted butter and honey sauce or farm cheese. We had them for dinner with soft white cheese and grape tomatoes. This morning we grilled them ever so lightly and had them like pancakes, with maple syrup, cinnamon and lemon. Delicious.

I got the idea of the toasted sesame seeds from Heidi Swanson's cookbook, Near & Far. There is a good recipe for them online here http://www.cookingwithalia.com/desserts/moroccan-crepes-baghrir.html

 

 

Anne-Marie B's picture
Anne-Marie B

No sourdough or yeast. A quick savoury loaf made with coarse polenta, sweet corn kernels, rosemary and grated parmesan. It is really good with a just a bit of butter.

I had to adjust the original recipe (http://www.abc.net.au/tv/cookandchef/txt/s2594155.htm) by adding a half cup of whole wheat flour because the batter was much too soggy. Next time I may use only one cup of buttermilk to see if it is enough. I also don't see the need for mixing cream with the parmesan on top and if I make it again I will just sprinkle the grated parmesan over the top before baking.

Anne-Marie B's picture
Anne-Marie B

I found a tiny little book on fermentation in the library. Almost small enough to slip into a shirt pocket but big on inspiration. The author is Sandor Katz. The first thing I tried was his Injera. It is delicious and sour and tastes a bit like a soft, spongy pumpernickel. Very easy. A keeper.

 

 

 

 

Anne-Marie B's picture
Anne-Marie B

Most ginger cake recipes contain too much sugar, molasses and butter for my taste. I found this one online. It is mainly sweetened by dates and I replaced the molasses with malt extract (no molasses on hand at the time). It is not a very sweet cake at all, somewhere between a loaf and a cake. Made with spelt flour and was left to rise for about 8 hours. Great with butter and it even makes good toast.

 

Anne-Marie B's picture
Anne-Marie B

100% Organic White Spelt Flour. A tiny bit disappointed that they did not rise more. I thought that the spelt flour gives it a subtle hint of caramel flavour. My partner tasted them and commented, "Mmm, these panini have attitude". 

Anne-Marie B's picture
Anne-Marie B

Instead of discarding some when I feed my rye starter, I have been experimenting with cakes and baking. I found this recipe on the internet but used a cup  of leftover sprouted grain whole wheat flour instead of cake flour. Before it went into the oven, I thought there was not nearly enough batter to make a decent sized cake. But it must have quadrupled in volume and came right up to the rim by the time it finished baking. It is moist and surprisingly light. I think I have just discovered my favourite chocolate cake.

Pages

Subscribe to RSS - Anne-Marie B's blog