JUMP TO THE RECIPE This recipe was created over time, adding a little more water here, a little more spelt or wholegrain flour there, until I hit a sweet spot: a dough that has a high enough hydration to yield an open crumb and a glossy interior, but not so wet that it's hard to handle with my amateur shaping skills. A dough that tastes comforting and familiar and is not hard to master. A dough . . .
Having a stock of dried sourdough starter on hand is very handy! It's great for whipping out when: - people ask you for some of your sourdough starter - you accidentally use ALL of your sourdough starter because you're not concentrating - your starter dies or goes bad after a long period of neglect - you're going travelling and want to take your sourdough starter with you I've created . . .
JUMP TO THE RECIPE Sourdough bagels are the latest obsession in our household. I tend to get crushes on certain types of bread-making, and then my housemates have to eat that thing for weeks. Recently, it was rye bread that had my heart (recipe coming soon - but the thought of eating rye bread now makes me feel quite ill). Bagels lend themselves so well to sourdough baking. Whilst it can . . .
Hello! I'm back! It's been a solid 15 months since we last chatted. My last post was a goodbye post. At the time, I didn't have any plans to start blogging again, but here I am. What's been happening since my last post? - I'm a year older, obviously - and the next one will be 30! - I'm married now. I still enjoy staring down at my ring finger! - I went to the States for a majestic, . . .
Hello, dear friends and blog readers! I haven't been sure how to write this post, so I've been avoiding posting it for quite some time. My 2nd blog birthday has just passed, and it got me thinking about blogging. I've decided to wrap things up here at The Swirling Spoon. Why? Blogging for me isn't providing the same enjoyment it used to. I feel at once like I've giving up something that I've . . .
Phew, I feel like I'm still catching up from the weekend. My mum and I went down to Newcastle, New South Wales to visit my brother who moved there for work recently. Newcastle was pretty cool! One of the highlights was going to Estabar at Newcastle Beach with another Newcastle-based friend. They made one of the best coffees I've had ever and their food was rockin'. We also enjoyed some wine . . .
Yeah, it's chilly. Well, sort of. I mean, not to brag, but we never reeeeally get that chilly here in Brisbane. We get sunshine and brisk mornings and the opportunity to wear socks from time to time. Winter suits us. It's our best season. I've been in two minds about whether to post this cake, because I made one glaringly obvious mistake, and I'm embarrassed about it. It's my trees... my . . .
...aka the world's best fruit toast. I have decided it's time to blog some bread, because I've been baking a lot of it recently... like, every second day. Obsessed doesn't even begin to describe it. There are *sooo* many different ways of approaching making a loaf of sourdough bread, but one thing that seems to be common across the board is it ain't ready in a couple of hours. It takes a . . .
I feel as though my life lately has been controlled by the schedule of baking bread. Folding and resting and folding and resting, proving, baking, toasting, eating, turning the stale bits into croutons, each time learning something new about the whole process. I've been budding bits of my sourdough starter and forcing it onto my friends so that we can talk about bread. I've forsaken all other . . .
It's been two weeks since my last blog post, and I'm bringing you soup. Brisbane has entered its proper winter phase. Things that signal winter has arrived: - people start wearing maroon-coloured jerseys around town, meaning State of Origin is upon us - the open air ice-skating rink appears in King George Square - the golden orb spiders have all but disappeared from sight / been eaten by . . .