Ciabatta is always a favourite! Whether you eat it as a beautiful gourmet sandwich or tear it into small morsels and dip it into extra...

As Bob Ross would say, this loaf was the result of a series of 'happy little accidents'. I had initially set out to make one of Jeffrey...

This wonderfully light and airy Ciabatta is made using the same cold fermented dough as the overnight Focaccia. Ingredients 1kg AP or...

This easy overnight cold fermented Focaccia is perfect for simple sandwiches or for mopping up beautiful gravies and hearty soups! Simple...

As you may or may not know, I am currently based in Vancouver, Canada. Curious to discover more about Canadian bread culture, I have been...

Herewith the 2nd recipe in the Sourdough September Challenge of 2021. ___ I'm really having so much fun adding Sourdough to all sorts of...

I posted the recipe for the ultimate soft sandwich bread a little while ago and received many requests for a Sourdough version of the...

INGREDIENTS 500g of bread or AP flour ( I used 450g AP and 50g dark rye flour) 400g lukewarm water 100g ripe starter 10g salt METHOD 1)...

INGREDIENTS 400g AP or white bread flour 310g water 8g salt 70g liquid levain (starter) 50g soaked wheat berries METHOD 1) Combine salt...

INGREDIENTS 450g AP or bread flour 180g Water (±) 300g Ripe starter| discard | Poolish 130g Olive oil 7g Salt A little flour to roll out...

Simple, basic and versatile! This loaf has been a firm favourite for almost as long as I have been baking - and that is going on 10...

Flour is flour, right? Wrong!! All flour is definitely not made equal. Not only do we need to differentiate between cake flour, bread...

I have been baking bread for more than 10 years and have definitely played with my fair share of baking tools and gadgets. But when you...

So much happens in a day, a month, a year. Our lives are so fast-paced that we barely have time to check in with ourselves, to reflect on...

Our lives are too busy. We run from one appointment to the next. We juggle work, home, family and societal obligations and are constantly...

Greetings! I am Babette Kourelos (born van der Walt). Like most South Africans, I have a mixed heritage (Afrikaans, Greek and Italian)....