Sourdough bagels, these are my go to bagels for school lunchboxes. They take a while to prepare but most of that time in hands off and in the fridge. I also use my stand mixer to mix these which makes it much easier. Here’s the recipe; Sourdough bagels Ingredients 500gr strong white bread flour 250gr water 2 tablespoon malt extract 100 gr leaven 1 teaspoon salt Poaching liquid 3 lt water 3 tablespoons bicarbonate of soda Method Put the water, malt extract and leaven in a bowl
Ka’ach bilmalch, spiced savoury sourdough cookies for the #realbreadweek We have been hooked onto these back in December and from the second batch onwards I made them using sourdough. They are extra crunchy and has a deep sour flavour from the wild yeast. Original recipe with instant yeast is from Jerusalem by Yotam Ottolenghi and Sami Tamimi. Here’s how I made them using sourdough.
Ingredients Sweet stiff starter 25 gr starter 5 gr caster sugar 25 gr water 50 gr wholemeal