Le plat du histoire
Want to get straight to baking? Find the recipe here!
Being from Los Angeles, I cannot say that I am the authority on what constitutes a perfect bagel. 1,128 more words
2 weeks, 6 days ago
black sea monster
Over half term, we visited family in southern Germany, and as it was close, we took the girls to a ski resort in Austria to learn a bit of skiing. 435 more words
4 weeks ago
Ivy Cottage Baker
Sourdough toasted on an open fire, smothered in butter: our simple crunchy approach to National Toast Day.
Enjoy and spread your toast with zest! 6 more words
4 weeks, 1 day ago
Using leftover dough from the muffins and allowing an additional rising period, this experiment turned out a fantastically rich bread with deep flavour and probably the best crust I have baked, helped in part by the polenta dusting. 13 more words
1 month ago
Chestnut flour has for centuries been a healthy staple in Tuscan cooking.
Here it is used in an overnight ferment to produce rich flavoured English style muffins. 25 more words
Our own version of the traditional Panzanella, an Italian bread salad usually eaten cold in summer.
Making use of a warm and succulent Ivy Cottage white sourdough loaf filled with oven roasted winter vegetables coated in extra virgin olive oil and infused with rosemary…a heart warming lunch!
2 months ago
prairie boy bread
A few pics from our 1st bread making class of 2017. Thanks to everyone who came out and remember – practice practice practice!!!
2 months, 1 week ago