Portuguese custard tarts are not very sweet. The filling is nice and light, and the pastry is so crispy that it shatters as you bite through it. It is one of those treats that has a long history and tradition attached to it. But as you may have noticed this channel is...
Summer is coming, so I thought it’s time for a fresh and tasty citrus flavoured treat. This lemon tart has an extremely smooth and creamy filling bursting with zesty lemon flavour. There is no starch in the filling, so it is not like lemon curd at all. This is as...
Kneading bread dough seems like a waste of time and energy and I’m on a mission to make as many different breads using the no-knead method as possible. I don’t recall kneading a single bread dough this year. And it feels great. Breadmaking has become much simpler. No...
I’ve been having a great time re-making some of my old recipes. The no-knead and cold fermentation methods have completely changed my breadmaking style and I want to show the possibilities of those methods to all of you. Any dough can be cold fermented to boost its...
My opinion on pre-ferments. I used to be a big fan of pre-ferments. From poolish and biga to flying sponge and pâte fermentée. They can all be used to boost the flavour and change the texture of bread. But since I started using the cold bulk fermentation and cold...
