by Linda Scannell | Apr 24, 2021 | Baking
Ingredients Strong white flourTepid water (freshly boiled water mixed with cold tap water until it’s slightly warm) Equipment 0.5 litre Kilner-style glass jarA small silicon spoon or spatula for scraping the sides of the jar/mixing the starterAccurate kitchen...
by Linda Scannell | Apr 24, 2021 | Baking
Makes 1 full size loaf Ingredients 130g active sourdough starter, fed 8-10 hours before340g tepid water500g bread flour*1 teaspoon salt * You can either use strong white flour, or a mix of flours that add up to 500g (e.g. 400g strong white flour and 100g plain...
by Linda Scannell | Apr 24, 2021 | Main meals and accompaniments
Ingredients Enough for 8 x 8 inch pizzas 500g passata1 medium onion, roughly chopped2 cloves of garlic, crushed1 tablespoon dried oregano Method Fry the onion and garlic in a small saucepan over a medium heat, stirring all the time, until the onion starts to turn...
by Linda Scannell | Dec 30, 2020 | Main meals and accompaniments
Makes 8-10 portions of sauce for spaghetti bolognese or a large lasagne Ingredients 3 large onions, finely chopped3 cloves of garlic, peeled and crushed2 medium carrots, peeled and chopped into large chunks100g bacon1 teaspoon dried oregano1 teaspoon dried thyme450g...
by Linda Scannell | Dec 30, 2020 | Main meals and accompaniments
Makes 4 individual 8 inch pizza bases Ingredients 120g sourdough starter, fed 8-10 hours beforehand350ml tepid water480g strong white flour40g plain wholemeal flour or spelt flour1 teaspoon (7g) salt Example timeline for lunchtime pizza DAY 1 8am – Feed the...
