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I enjoy fermented foods, whether it be sourdough bread, yoghurt and cheese, miso, or wine. A combination of good sourdough bread, great olive oil, well matured cheese and long-finish wine is hard to beat and great for sharing.
There is a huge array of on-line literature touting the health benefits of fermented foods. I take a cautious approach to many of the claims, but I think it's highly likely that we and our digestive systems have evolved in sympathy with some micro-organisms, allowing us to eat food that would otherwise have been unavailable.
Saturday
Jan072012

Borodinsky Bread

DateSaturday, January 7, 2012 at 3:33PM
I really like this version of Borodinsky, in Andrew Whitley's book - Bread Matters. It has Rye sourdough starter, molasses and Barley Malt extract, with coarsely ground coriander seeds and a coriander seed dusting.
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Monday
Dec262011

Bertinet

DateMonday, December 26, 2011 at 12:45PM

Richard Bertinet's book, "Dough - Simple Contemporary Bread" - has some good recipes. His wholemeal bread started with a Rye sourdough poolish, has a great taste. 

You can get fresh L'Hirondelle yeast from his on-line shop.

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Monday
Sep122011

Cromarty Cob

DateMonday, September 12, 2011 at 7:21PM

Here is my version of the excellent Cromarty Cob from Andrew Whitley's book "Bread Matters". It is a mix of stoneground wholemeal flour and white flour with a Rye Sourdough starter. (Actually, I'm not very happy with this example but the recipe is great).

Cromarty Cob

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Sunday
Jul312011

Green pesto bread

DateSunday, July 31, 2011 at 5:06PM

I love the style of Italian breads that use olive oil dough and various fillings - bread to be shared, torn and dipped in great olive-oil. This one uses oven-dried cherry tomatoes and fresh pesto (but be careful that the pine nuts are genuine as there are "fake" ones from China that leave a terrible taste for weeks).

green pesto bread

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