The BakeryBits Blog

Posts Tagged ‘lepard’

Eden is cooking up a nine-day festival of food, drink, dance and merriment this autumn as it continues its exciting new culinary adventure.

The project has radically reinvented its approach to food with the recent introduction of the Eden Bakery serving up delicious hand-made breads and pastries and a new café area in the Mediterranean Biome offering Tuscan stews and wine.
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Gardens are burgeoning with greenery so it is a good time for a straightforward sourdough loaf using garden herbs. This loaf is fairly light containing mostly white flour with some rye and spelt flour for more complex flavours. I used a selection of herbs currently in our garden: parsley, coriander, sorrel, chives, rosemary and a good helping of nasturtium leaves which have a mild peppery flavour. You can any herbs that you have, just make sure that you take out any woody bits before finely chopping them all up.
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I have tried a few recipes for breads using the combination of rosemary and olive oil, but only in yeasted breads and so I thought I’d work out a recipe that uses these ingredients in a white sourdough. It’s not very complicated to make and resultant bread is very fragrant with plenty of rosemary and olive oil flavours coming through and a very soft crumb due to the presence of the olive oil.
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Ask a dozen bakers how they look after their sourdough starter (or leaven), you’ll probably get a baker’s dozen replies. Everyone starts by avidly following guides to get started – Dan Lepard’s method in his excellent The Handmade Loaf is how I started mine, several years ago now.
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