Wholemeal maple syrup, date and pecan sticky buns

Wholemeal maple syrup, date and pecan sticky buns

Pan d’oro – using fresh and sourdough yeast

A full, laminated rich and delicious Pan D'Oro recipe using a sourdough starter enlivened with fresh yeast. This tricky and complex recipe is timed to fit around my working life (so you don't have to be chained to the kitchen to complete this). An ultimate tick-off-my-bucket-list bake

Sourdough for starters (or grow your own pet yeast)

My experience on how to ferment and keep a wild yeast starter for sourdough baking

Focaccia with caramelised shallots

Focaccia loaf and Alice illustrations - bread shapes www.inksugarspice.wordpress.com #recipe #baking #bread @inksugarspice

A basic focaccia with the addition of shallots, slowly caramelised in sugar and fig and date balsamic vinegar with rock salt and rosemary. Focaccia is a quintessential Italian bread and is reputedly thousands of years old, earlier than the Romans. It is traditionally round, although now you'll see oval and square focaccia and would originally… Continue reading Focaccia with caramelised shallots

Apricot, apple and almond Chelsea Buns

Apricot, almond and apple Chelsea buns

I was just thinking I hadn't made an enriched dough recipe for a while... Background/history of the recipe Chelsea Buns are a specific version of a traditional, rolled enriched and sweetened bread. Unusually for a bread, their origins are actually known, as they were invented at the Chelsea Bun House in London, probably in the… Continue reading Apricot, apple and almond Chelsea Buns

Science of bread making – how yeast works

So, being nosey as usual, after making a batch of spelt walnut loaf I thought I ought to learn a bit more about yeast and the bread fermentation process. I remembered some stuff about yeast from A-Level biology (yeast is one of the most researched and written about organisms going) and I've had a batch… Continue reading Science of bread making – how yeast works