I’ve been baking bread…
…most recently, five loaves of sourdough spelt. My breadbaking schedule tends to be dictated by my sourdough starter – when it’s frothy and ripe, I’ll often mix up a batch of dough, even if it wasn’t planned. I purchased organic Canadian spelt (we didn’t grow any in Australia last year) from Santos Trading, and it was beautifully responsive…
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This yeasted multigrain loaf was my contribution to the Mellow Bakers’ August bake-along – it’s based on a recipe from Jeffery Hamelman’s Bread…
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Finally, I just couldn’t resist this peanut-peanut butter-tahini-cumin-chipotle loaf featured in Dan Lepard’s Guardian column. I substituted an eighth of a teaspoon of chipotle powder for the roasted chillis, as I didn’t have any of the latter on hand. It was delicious with nasturtium pesto and cheese!
