Hello Jackie,
We totally agree that making your own fresh blend is best for getting the optimal aroma and flavor!
Thank you again and enjoy your baking

Thank you for your contribution and explanation

mixture combines black pepper, coriander, cinnamon, cloves, cumin, cardamom, nutmeg, and paprika. It is best made by grinding whole spices fresh for maximum aroma

Bharat is comibination of different spices,just like allspice is a combination of different spices

Hello Michael,
With this recipe we make 4 pizza’s, 235 grams each and they are about 30 cm / 12 inches in diameter. You can also make 3 pizza’s weighing 313 gram each and make them about 14 inch to stay close to what you are used to doing.

Enjoy the pizza baking and eating

Hello Denis,
That is disappointing. We were also under the impression that they ship all over the world.
Could we encourage you to make your own starter culture with our instructions?
www.weekendbakery.com/posts...asy-steps/
We have to say, when receiving the dried sourdough flakes from Kensington or somebody else, you basically are instructed to do most of these steps anyway, to get a ready and active starter, so why not give this a try maybe? We remember our first culture took 3 attempts to get it going, but after that it did the job for many years!

Best of luck with it
Greetings from Holland

Thank you for your kind comment and trying and liking the pat creme recipe so much.

Enjoy your baking!

Hallo Marina,
Wat leuk je comment te lezen, zo herkenbaar. Zuurdesem is ook ons dagelijks brood, maar dit brood is als een soort traktatie voor af en toe tussendoor. Een variatie met spelt of met wat rogge, voor een net wat interessantere smaak, is ook iets wat we vaker doen. En fijn dat ons desem-recept een goede basis bleek om je eigen versie te ontwikkelen.

Heel veel bakplezier en lots of loaves,

Marieke

Hope you will find your treasured recipe Keifer. We have no way of knowing or comparing, but it must have been special.

Bumping this thread, even though it’s almost 13 years old. I also grew up going to Sylvan Lake in the summer and can still remember the little white building and the wonderful smell – and heat – walking in. Sugar bread was a must!

How did it turn out? Or does anyone have a lead on the original recipe?

Hallo Djoeke,
Als je potje (semi) recent nog ververst is dan kun je gewoon een schepje van 30 gram uit dat potje nemen en het voordeeg maken. Dat werkt echt prima, vooral omdat het hier een hybride recept betreft met ook nog wat gist. Onze cultuur staat in de koelkast en wij nemen daar gewoon een schepje van, direct uit de koelkast, ook als het desem wat minder recent voor de laatste keer ververst is. Alle culturen zijn natuurlijk anders en wellicht bewaar je jouw cultuur niet in de koelkast. Dan kan het nooit kwaad om de avond van tevoren je cultuur nog even te verversen en de volgende ochtend te gebruiken in het voordeeg. Wij ruiken en kijken ook altijd goed en beoordelen zo ook hoe het met onze cultuur is en of deze (direct) verversing of voeding nodig heeft.

Succes ermee en vooral veel plezier met het bakken!

Hello Annemieke,
That is so special and precious, to have a mother at such an advanced age and being able to give her a special treat that can evoke sweet memories. Glad we can play a small part in this with our recipe. It is very easy to leave out the cranberry filling in this recipe. As long as you have good speculaas spices and good quality (home made) almond paste, it will taste very authentic.

Health and happiness for you both 🍀

Marieke & Ed

Hello Sam,
We understand people wanting or needing to bend a recipe to their schedule instead of the other way around. Of course you can skip the 15 hours step and proof at room temperature and then shape, and you will very probably get a decent loaf, it just won’t be a San Fransisco Sourdough with the more complex sourdough notes and enhanced flavor development. So for this particular recipe, you are skipping quite an essential step, but it is better to do it your way than not being able to bake at all.

Hope you will also find the time to make the whole recipe as presented, in the near future or maybe check out some of our other recipes with shorter lead times.
May we suggest:
WKB sourdough with two schedule suggestions for the weekend
www.weekendbakery.com/posts...sourdough/
And our pain naturel, a favorite with many people:
www.weekendbakery.com/posts...n-naturel/
Or our levain with lots of whole wheat
www.weekendbakery.com/posts...vain-loaf/

Enjoy your Weekend Baking