Pickles

75 mL vinegar Combine
  • Add to a 250 mL jar.
 Stand
  • Leave 1 week with lid loose.
75 mL water
2 tsp sugar
1 tsp salt
1 tsp garlic
Peppercorns
Coriander seeds

Kombucha

1 L boiling water Brew sweet tea
  • Steep until cool.
 Refill fermentation jar
  • Add remaining sweet tea.
100 g sugar
10 g tea Prime and bottle
  • Per 500 mL bottle (2 bottles): 40 g cooled sweet tea + ~460 mL fermented kombucha.
1 tbsp molasses or treacle
~920 mL fermented kombucha (2 bottles)

Hybrid sourdough doughnuts

500 g bread flour Mix (Day 1)
  • Mix until no dry flour remains.
 Rest (Day 1 · 20 min)
  • Cover and rest.
 Knead (Day 1 · ~8 min)
  • Knead until smooth, elastic and slightly tacky.
  • Use little extra flour.
 Ferment and chill (Day 1)
  • Cover; ferment at room temperature 45–60 min.
  • Refrigerate overnight.
 Shape (Day 2)
  • Divide into 15 pieces (62–65 g each).
  • Cut rings, or join dough ropes into rings.
  • Place on parchment squares; refrigerate.
 Proof (Day 2)
  • Remove from fridge.
  • Proof at room temperature 2–3 h, until puffy but not fragile.
  • Do not leave out overnight.
 Fry (Day 2)
  • Heat oil to 175°C.
  • Fry 1½–2 min on the first side, then ~1 min on the second.
 Drain and toss
  • Drain briefly.
  • Toss warm doughnuts in cinnamon sugar.
120 g sourdough starter (100% hydration)
180 g milk
2 eggs
60 g sugar
8 g salt
3 g instant yeast
60 g soft butter
Frying oil
Cinnamon sugar

Sourdough pancakes

170 g oats Soak oats (Day 1)
  • Combine oats and soy milk; let sit.
 Mix batter
  • Mix oil, Equal, sugar, cinnamon, vanilla and starter into the soaked oats.
 Add flour
  • Mix in plain flour.
 Rest (Overnight)
  • Cover and leave overnight.
 Add baking soda (Day 2)
  • Add ~1–2 tsp baking soda slowly, until lightly bubbling.
 Cook (Day 2)
  • Cook pancakes in a hot, lightly oiled pan.
490 g soy milk
35 g oil
7 sachets Equal
3 tbsp sugar
Cinnamon
Vanilla essence
~50 g sourdough starter
240 g plain flour
1–2 tsp baking soda

Sourdough pizza dough

200 g flour (poolish) Mix poolish (Day 1 · overnight) Add remaining ingredients (Day 2) Stretch and fold (2 h)
  • Fold every 30 min.
 Bulk ferment (Until Day 2 night) Divide
  • Divide into 3 × 320 g dough balls.
 Refrigerate (Overnight) Bake (Day 3)
200 g water (poolish)
40 g sourdough starter
10 g honey
340 g flour (next morning)
162 g water (next morning)
15 g salt

Sourdough regular loaf

450 g regular flour Mix and rest (20 min)
  • Mix flours, water and starter; rest.
 Add salt Stretch and fold (First 2 h)
  • Fold every 30 min.
 Shape Refrigerate (At least 16 h) Bake
  • Bake at 250°C for 20 min, then 220°C until 95°C internally (~20 min).
50 g wholemeal flour
350 g water
100 g sourdough starter
20 g salt