The place for the ambitious home baker
Plan ahead for this recipe because it is going to take 4 days from start to finish. Perfect for a very long weekend of baking.
This recipe is based on the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. But of course, as you may know by now, I have made my own version… [Read More...]
I find these mini boules are the perfect little breads for two or to accompany a nice family meal or dinner with friends. You can share one with some soup or dip it in a gooey Camembert out of the oven. They also make an original little present. Another advantage mentioned by one of our bread friends… [Read More...]
This little clip shows an 8 hour time laps in 45 seconds, so you can see what happens with the culture during this time. [Read More...]
A lot has been written about sourdough starters. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes. They are almost mystical beings that you should treat with the utmost care and feed every evening at the same time while standing on your head. I have found out the truth is much simpler… [Read More...]
No kneading, only a bit of stirring and lots of time, and of course the best ingredients you can find, anyone with a bowl can make these rolls. You end up with heaps of taste and a terrific texture. Soft and very resilient with notes of nutty sweetness and subtle sour. In short, I love everything about these rolls… [Read More...]
There are many ways to make a scrumptious bread salad or ‘panzanella’ as the Italians call it. Very often the stale bread is soaked in the juices of ripe tomatoes. Because we are both fond of different textures in our food we… [Read More...]
Last week we tried out the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. We used our home made local Amsterdam rye sourdough culture because we believe our bread thrives on it (rather then buying and shipping a sourdough culture from halfway across the globe that maybe would not […] [Read More...]
We found a form of renewed baking joy this year. We tried out lots of new bakes and rekindled love for old recipes. We want to thank all bakers that inspired us to bake more and try out different recipes!
Our collection of favorites of 2025, with links to our own recipes and those of other bakers. [Read More...]
English version coming soon!
Misschien ken je de eerdere versie van dit recept al op basis van gist. We hebben de desem-versie ook maar even uitgewerkt, want die is minstens zo lekker. Voor het recept lieten we ons inspireren door de uitdrukking ‘Ouwe jongens krentenbrood’. Deze kreet … [Read More...]
We maken al heel lang met veel plezier no-knead zuurdesembroden in allerlei variaties. We wilden een eenvoudige versie toevoegen, zodat je weekendopties hebt voor een versgebakken brood op zaterdag- of zondagochtend. Geen mixer of kneder nodig… [Read More...]
