Bottle gourd is a versatile vegetable with numerous health benefits, that can be used to make dry curry, dal, yogurt-based curry, and even halwa. The peel of bottle gourd is a powerhouse of nutrients too and can be converted into a delicious chutney that tastes very good with idli or […]

Bottle gourd peel chutney

 Ghee is a form of highly clarified butter that is used in Indian cooking. Ghee is known to be used in traditional cooking for centuries in India. In addition to being very flavourful and versatile, ghee is known to have many health benefits. Ghee contains a good amount of healthy […]

How to make Ghee at home

 Sourdough crackers are thin, crispy, crunchy crackers made with the discard or unfed starter. These healthy crackers are a perfect healthy alternative to the regular store-bought crackers that are very simple to make and tastes great. I flavour these crackers with dried rosemary, but you can spice it up with […]

Sourdough Crackers

 The slight tang from the sourdough when combined with sweet raisins and earthy cinnamon can take a regular sourdough bread to a whole new level. It tastes absolutely divine when slathered with a generous helping of butter. I have shared earlier how to make the no-knead sourdough bread. This bread […]

Sourdough Raisin Bread

 When we think of sourdough bread, the first image that comes to mind is an artisan loaf with a thick crust and is chewy and tangy with open crumbs (or crumb with holes). But this sourdough sandwich bread has a soft crust, with a tender and light interior, and is […]

Sourdough Sandwich Bread

 We all love a loaf of delicious, hand-crafted real bread, and it only gets better when it can be baked at home. We are big on fermented foods and over the last couple of years, rice and rotis have been replaced most of the time with dosa and idli. It […]

No-Knead Sourdough Bread

 The stretch and fold method helps develop the gluten in the dough and strengthen high hydration doughs. When making sourdough, the initial dough is very sticky and shaggy. This is because it has a high hydration. By doing stretch and fold at regular intervals, the dough develops good strength. You […]

How to Stretch and Fold the dough for Sourdough Bread

 Once the starter is in the refrigerator, you will need to get it out of hibernation and activate it before baking. To do it, take the starter out of the fridge and feed it 8-12 hours before you plan to start making the dough. A healthy, mature starter should be […]

Preparing Sourdough Starter for Baking

 I have earlier shared how to create a sourdough starter and troubleshooting techniques as we create the starter. Once the starter is mature, you can consider how to store and maintain it. Where you want to store your starter depends on how frequently you bake. If you use the starter […]

Maintaining Sourdough Starter

 Sourdough starter is a fermented mixture of flour and water which is used as a leaven to bake sourdough bread. Think of it as the yeast that you use for bread baking – only that it is wild yeast and not the commercial ones available at the market. The process […]

How to make Sourdough Starter