The Bread and butter project

It’s very easy to fall into the habit of making the same breads each week so, having returned from Australia with a copy of the book: The Bread and Butter project, I have been trying a different loaf each week.  So far we have tried two sourdoughs: toasted seed and poppy seed, orange and yoghurt.  Bother were really tasty, the poppy seed one the more unusual one with a very light crumb.

On the rise at the moment is a fruit sourdough with sultanas, raisins and currants to which I have added chopped roasted hazelnuts.  As with many fruited doughs it is taking a while to rise but I am sure it will be delicious.  The book is available in the UK and you can learn more about the Bourke Street bakery here:

It is an inspiring story about the transforming power of making something with your hands and a few simple ingredients.




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