Apple cake with Amaretto

A more luxurious rather than the simple apple pie using a lot of seasonal apples from the garden or the many foraged from parks. If not eaten on the day omit the whipping cream from the whole cake and just add it to each serving. But I am sure everyone will have a second helping........ it's so good.

You will need a round cake tin 24cm diameter and 6cm high - while baking the mixture bubbles up and then goes down when cooling

12-16 portions

Hot X Buns

Here we go again.........another recipe for Hot X Buns.

I know you can buy them anywhere and very cheap with great test results but still - home made is BETTER and you know there are no additives hidden.

So get your kids in the kitchen and bake them yourself. Honestly you will love first of all the smell in your house and then eating them - equally good warmed up in the oven the next day.

The recipe will give you 25 buns if weight 80g unbaked dough. I added cranberries to half of the dough.

Classic Sourdough – 50/50 Wholemeal Spelt and T65 Wheat Flour

I have taken the same formula as in the last recipe post - the Classic Sourdough boule except I have taken different flours and therefore adjusted the water.

You would think that wholemeal would absorb more water but spelt in general binds less water and has a weaker dough structure. A dough made with spelt is as a result more difficult to handle. It is softer and actually has a smaller volume.


Classic Sourdough Boule – no knead

In this recipe I have used 100% wholemeal rye sourdough because when I returned from holiday it was super active after just few feeds. And, I even took it straight from my starter jar. Bread baking is all about technique and ingredients. You can use the same recipe over and over again but using different flours and timings and the results will surprise you.

It's a never ending journey giving you pleasure and joy but sometimes frustration.