Around The World On Your Plate

Its almost autumn and I have a lot of cherry tomatoes and basil growing in my garden, so thought of making this delicious bread and trust me when you are done, your kitchen will smell divine. Ingredients: 150 grams of all-purpose flour 50 grams of 00 flour 70 grams of water 30 grams of lukewarm water 2 tablespoons of olive oil 5 grams salt 5 grams sugar 60 grams ripe sourdough starter 1/2 teaspoon active dry yeast 2 teaspoon Italian dry mixed herbs Handfull of fresh basil chopped Few ripe cherry tomatoes halved Method: Mix yeast and sugar to lukewarm water and set aside.  In a mixing bowl add water and ripe sourdough starter and mix.  To this, add activated yeast mixture along with flour, salt, mixed herbs, and olive oil and mix.  Knead into a soft smooth dough. Place it in a greased bowl and set aside to double in volume. Once doubled in volume, punch down the dough and divide into three equal portions, approximately 135 grams eac...

I often hear stories where there are at least two generations of people in the family who have been baking, but baking has never been a part of my family nor has anyone been a baker.  I always admired people who could bake those beautiful cakes and delicious loaves of bread. I got into baking 6 years ago after getting married and moving to the USA, the advantage of having an oven at home gave me the start.  I began with cakes and cookies and quick breads such as banana bread.  Once I figured following instructions came naturally to me, I started looking for more challenging and time-consuming recipes, I then eventually ventured into baking bread and all kinds of them. I immediately fell in love with the art of baking bread. It was love at first sight for me in many ways when the thought of freshly baked dinner rolls from Goa brought back so many childhood memories and joy that I wanted to relive those moments in every bite.  I started to learn to bake like most...

Ingredients: 160g milk 50 grams ripe starter 215 grams all purpose flour 10 grams sugar 5 grams salt 10 grams butter Method: Mix milk, starter, sugar, and flour. Autolyse for 2 hours. Mix salt and knead until dough is not sticky. Add butter in two batches and mix well and knead. Transfer to a greased bowl and cover and let ferment in the fridge for 16 hours. Remove the dough from the fridge and knead once and divide into 8 portions, roll into balls and place on greased baking sheet and let double in size. About 1-2 hours.  Brush with milk/egg/water and sprinkle sesame seeds and bake at 375 degrees Fahrenheit for 25-30 or until golden brown in color.

Ingredients: 196 grams of all-purpose flour 76 grams of milk ( almond milk or any of your choice) 20 grams of water 10 grams butter (vegan butter) 4 grams salt 8 grams sugar 65 grams ripe sourdough starter 1/2 teaspoon yeast Method: Mix sourdough starter and milk and set aside. Mix flour and salt and set aside. To 20 grams of warm water add yeast and sugar and mix. Once the yeast is activated, add the yeast mixture along with sourdough mixture to the flour, add melted butter and knead into a soft smooth dough. Keep it in a greased bowl covered in a warm spot to double. Once doubled, punch down and divide the dough into 8 equal portions and roll them into balls. Place them on a greased baking sheet to double in size. Preheat oven to 350 degrees Fahrenheit and bake them for about 20-25 minutes or until done. Serve hot.