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.
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
This easy cocktail is an ode to spring, using ingredients that are easy to find or you might already have at home. These can be served in martini glasses or iced highballs.
Contributing editor, Rosie Birkett is one of the UK’s most cherished new voices in food, recipe and travel writing. She is a regular on Sunday Brunch, a Guardian contributor and the author of two books: A Lot On Her Plate (2015) and East London Food, a collaboration with photographer with Helen Cathcart.
Manna from Devon Cooking School have announced the dates for the 2017 Guest Chef Classes
This lemon posset with almonds is a wonderful dessert, nodding as it does to warmer climes as we shore up against the cold of February.
“When I was 14 my grandparents gave me two Cordon Bleu cookery books. I would go on to cook everything in them over the next couple of years.”
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