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News & recipes Fresh from the NCSG Journal
NEWS & RECIPES FRESH FROM THE NCSG JOURNAL
First things first: before you start baking sourdough you need a sourdough starter.
Now, if your principal interest is in mastering the art of baking a loaf, then you can get a lively starter from a baking friend or local baker. Older starters can also be more reliable. However, we’re starting at the very beginning here, with instructions on how to make your own starter.
For April we have turned our thoughts to the most important meal of the day (well one of them – they are all important at Thyme) … breakfast. The new harvest of garden rhubarb, replacing the delicate pink stems of the early season forced rhubarb, is tart, sharp and flavoursome. Baked and served with thick strained yoghurt and our sourdough waffles, this is the most delicious way to start your day.
with Bread Ahead’s co-founder Matt Jones
Makes about 20 doughnuts (about 1 kg dough) Preparation time: 45 minutes, plus proving and overnight chilling Cooking time: 4 minutes per doughnut, fried in batches; about 30-40 minutes total