Baking
Sourdough Crackers with Rosemary
Like every millennial currently in lockdown, i’m obsessed with my sourdough starter. And because throwing any food away makes me feel guilty I needed to find recipes that would use up my sourdough discard that wouldn’t require making a loaf every day. It took a few attempts but I’ve finally adapted this sourdough cracker recipe and its perfect! I imagine these would last a week in a box but honestly none of these have made it past the first day because they’re so moorish!
n.b you need a nice bubbly starter – fed 3-6 hours before you make these
Sourdough Crackers with Rosemary
Servings: 12 crackers
Ingredients
- 300 g Sourdough starter fed within 12 hours
- 50 g Extra virgin olive oil
- 5 g Table salt
- Sprinkle Corse sea salt
- 5 g Dried or fresh rosemary
Instructions
- Measure out the starter, oil, table salt and rosemary
- Whisk together until you can’t see any of the oil
- Spread out evenly on a baking tray – it won’t cook evenly if its not even so take your time
- Sprinkle crunchy salt and some extra rosemary on top
- Bake at 180 degrees for 20 minutes, pull it out and cut into squares with a pizza cutter or large knife (it will still be soft at this point don’t worry), bake for another 20-30 minutes or until golden brown
- Enjoy with dips like hummus, salsa or spinach dip
Apple & Cinnamon Muffins
If you find yourself with a couple of old apples about your person plus some store-cupboard staples like sugar and flour an egg and some other bits and bobs and find yourself in the mood to bake, please do try these. The best thing about them is the crunchy topping which sets them apart from normal muffins and they make your kitchen smell lush.
Apple & Cinnamon Muffins
Servings: 12 Muffins
Ingredients
For the muffin batter
- 225 grams Self-raising flour
- 1 tsp Bicarbonate of soda
- 150 g Muscovado sugar
- 1 tsp Baking powder
- 2 tsp Cinnamon
- 80 ml Milk of your choice plant based
- 80 ml Sunflower/Vegetable oil
- 1 Egg or Flax egg
- 2 Medium apples any variety
For the crunchy topping
- 2 tbsp Flour
- 50 g Demerara sugar
- 40 g Butter
- 1 tsp Cinnamon
Instructions
- Preheat your oven to 200
- Mix together the sugar, flour, baking powder, bicarbonate of soda, cinnamon and mix until all combined
- Add the oil, egg and milk and stir to combine (don’t use an electric beater or overmix by hand)
- Add the apples chopped and put into 12 muffin cases
- Mix the topping ingredients together and divide evenly between the muffins adding to the tops
- Bake for 15 minutes
Overnight Bread
Overnight Bread
This is the most wonderful bread i’ve ever managed to make at home. Its incredible airy and light as well as having a crunchy crust on the outside from the pot you cook it in. It’s also incredibly low effort – no kneeding needed. Just mix, leave and bake.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6 people
Ingredients
- 500 g Strong white bread flour or self-raising flour
- 7 g Dried yeast
- 5-10 g Salt
- 300 ml Water
Instructions
- Mix together the flour, salt and yeast and add the water, bringing it together into a dough with a spoon and your hand if needed. You don’t have to kneed it at all, just cover the dough in a bowl with cling film or a tea towel and leave it somewhere it won’t get knocked over – doesn’t need to be somewhere warm, anywhere will do
- The next day (try to leave it for at least 8 hours but up to 12 or even longer is fine too), turn your oven up to the highest temperature it will go to (around 240 degree is good) and leave your pot in there whilst it heats up. When the oven is at temperature pull out your screaming hot pot and add a sprinkling of flour in the bottom (which will help it not stick).
- Take the ball of dough out of its bowl and shape it approximately into a ball with help from a bit of flour. Drop the ball into your pot and put the lid on
- Bake the bread with the lid on for around 30 minutes – it should be smelling lovely by then. You’ll be very surprised how much it expands while in the pot (i think this is from the release of steam). Then remove the lid and bake for another 15-25 minutes to get the top as nice and golden as you like it.