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 . . .
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 . . .
...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 . . .
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 . . .
This month, Josie and I (and loads of you! WOAH!) are making things from scratch. I didn't expect it to become my obsession like it has. When I'm not working, I'm soaking beans, making nut milk and proving bread... or that's what it feels like. My local bulk grocer had a 15% off sale on the weekend, which was perfect timing for me to stock up on pulses and grains and flours and nuts. One of my . . .
The weekend just gone was the best kind of weekend. It involved: my weekly tennis lesson, baking gingersnap brownies and decorated ginger cookies for Socktoberfest, going to Socktoberfest, drinking a lot of home-brewed bocks and eating a lot of pork knuckle and sauerkraut, and being well enough the next day to do some spring cleaning and thanking my past self for freezing some slices of this . . .
If you haven't met Sarah yet, I'd like you to meet her now. Sarah is a Brisbane blogger like me, and she just published her first cookbook. It probably sounds creepy (hi, Sarah) since I've never met her in person, but I'm actually a little bit proud of this fellow Brisbanite and what she has achieved, and I just felt like doing a massive fist pump when her cookbook arrived at my front . . .
This is a story about cheese rolls. Whilst in Dunedin last month, Maths dude and I attempted to seek out the best coffee and food in town (I don't mean to say that like I just make casual trips to Dunedin all the time, I wish I could though). We rolled up here and I was a snotty mess so I ordered soup with "cheese rolls". Cheese rolls sound pretty nondescript, right? Like they could just be . . .
Our New Zealand trip is about to draw to a close! We just arrived in Dunedin, and I already wish we had more time left to explore this Scottish city. Tomorrow we are heading back to Christchurch for a final night, then we're heading back to Brisbane! I have contracted a Southland cold, yay. But I have a bed like a cloud here, and I have tea and a couch. In NZ I have: - seen lots of cool . . .
In less than a week, Maths dude and I will be in NEW ZEALAND!!! I'm mega excited and not even sure if I'll get to post again before we leave. We have a two-week road trip planned. When I say "planned", I mean we have booked a car and have a rough sort of idea that the South Island IS BRIMMING WITH NATURAL BEAUTY EVERYWHERE YOU TURN, but that's as far as we've gotten with the planning as of . . .