I think you’re going to love these New York-style sourdough bagels. They are so good. Delicious and thick with that iconic chewy crust. They are easy to make and naturally leavened with sourdough starter. Read on for New York-Style Sourdough Bagels step by step instructions and video. I fell in love with these New York-Style sourdough bagels from the first…
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At the end of autumn it is olive picking time in NZ. If you’ve got access to olives, preserving some is definitely the way to go. My favourite way to preserve them is through making salt brine cured olives. Salty, flavourful little morsels that beat store-bought by a mile. Many store-bought olives are lye-cured which changes the real olive texture…
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Deliciously soft, scented with cinnamon and studded with raisins. This sourdough cinnamon raisin bread is great to eat fresh, or toasted and slathered with butter. I’ve got a personal goal to work my way through as many commercial yeast bread varieties as I can and create a sourdough version. A sourdough cinnamon raisin bread has always been on a front…
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Is your sourdough bread not turning out the way you had hoped? Does something go wrong during the process? If your dough isn’t doing what it should, this sourdough bread troubleshooting guide is for you. Read through this and it will help you decipher what went wrong. I have much of this information written in various areas of the blog…
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Make your own homemade bouillon stock powder using excess home-grown vegetables. Onions, or leeks, carrots and celery are the base of this vegetable stock, with a little nutritional yeast and salt. I use this homemade bouillon stock powder in so many dishes! Soups, curries, sauces… So makes sense to make my own. I have a recipe for stock paste on…
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