Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
Simple, classic, completely delicious. You could pimp it out with any toppings you wish, or just keep it as is. The trick is to have a very thick pizza pan or a pizza stone. These retain the heat when you put the pizza on to cook, resulting in a crispy base. I use a cast iron pizza pan, which can …
Easy to make sourdough pizza bases which are almost foolproof. You will need a minimum of 4 hours to make the bases, but in cooler temperatures it may take a little longer. Alternatively you can make the dough over a longer period of time in increase the flavour complexity of the base by allowing a longer fermentation. You can choose …
Sourdough crackers which use up all the left over sourdough discard, meaning that between each preparation of the leaven for baking, the discarded sourdough starter can be turned into their own item and reduce food waste. Simply store all the unused starter in a clean container in the fridge, topping it up as you make more starter. You can keep …
Sourdough. Risen with wild yeast, which come from Bert who lives in my fridge. Something so simple it is literally flour, water and salt. That’s it. It’s as simple as that, yet can be transformed into the most delicious bread. My recipe takes around 36 hours, and while it’s got only a few steps which require a lot of attention, …