These buns are made with milk and organic honey lending them a beautifully soft and fluffy texture. Slathered with a generous helping of slightly salted butter.
This Sourdough boule has toasted mixed seeds such as sesame, sunflower and pumpkin folded into the dough for that extra nuttiness & nutrition. About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates…
In this delectable compendium of recipes and stories, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra and reveals the versatility and sheer variety of its food traditions.
Whole Ragi (Finger Millet) is soaked overnight and cooked into a porridge. This nutritious porridge gets folded into the dough, not only giving it a beautiful speckly look but also a tender slippery crumb that remains moist for days. About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild…
