Miso-seaweed bread

Quantities and general technique

Ingredients Proportion Ingredient grammes 100% Shipton Mill white organic bread flour 500 65% Evian mineral water 325 10% Sanchi Hatcho Miso 50 5% Fresh yeast 25 2% Billington’s Organic Golden Granulated 10 2% Poppy seeds 10 2% Sussex Gold extra virgin rapeseed oil 10 0.5% Dried seaweed 2.5 You can replace the miso with 2% Pro Fusion Himalayan Rose Pink salt. [Read More]


Chicken curry Marinade Blend 6 cloves of garlic with equal quanitity of ginger Add 2 tbsp of the garlic and ginger mix to the chicken 1/2 tsp turmeric 1/2 tsp normal chilli powder 1/2 tsp Deggi Mirch 2 tbsp fish spice mix Mustard oil Sauce Onion Oil (mustard or rapeseed) Salt (brings out the moisture so it caramelises quicker) Brown for five minutes Add remainder of garlic and ginger paste Turmeric Meat spice mix Tomato puree Add chicken and seal until not translucent Add enough chicken stock to cover Add splash of soy sauce Cook on mendium heat for half an hour Spicy pie Dough 240g whole Spelt flour (I had some whole and some white so used both) 1/2 tsp fine salt 80ml coconut oil melted (I used a mix of Coconut, Olive and Rapeseed) Sift the flour and salt into a bowl, pour in the oil and mix in with a fork. [Read More]

The federal preserve

Fermentation: the art of cooking without cooking

Salt All these recipes use a percentage of salt to allay the progression of pathogens in favour of the good bacteria. All measurements are by weight, so if 1.6% salt is required then 1000g of veg would need 16g of salt. But you should always taste the mix during preparation. 2% salt is the standard but I go down as far as 1.6% with sauerkraut and haven’t experienced much mould. [Read More]