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Faye's avatar

These look delicious Martin - I've wondered if the sourdough starter in a sweet dough is detectable in it's flavour profile? How young or old do you usually use the starter after it's been fed in a dough like this?

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Laurie Loftus's avatar

Kudos to Anthem! What a way to mark a passage, an indelible taste memory, I bet nutmeg will bring that party right back to her for life, food preserves experiences. So, I just got a haul of gorgeous flours from your buddies at Central Milling. If you have thoughts on how best to use Khorasan or Einkorn (or Kamut, which I also have kicking around) for these or other things? (loads of spelt too, my fave)

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