Recipe: Yotam Ottolenghi's smoked polenta chips recipe
When the polenta is set, turn it out of the tray and cut into 1.5cm thick and 6cm long chips.
Blog Post & Recipe: romesco potatoes
Chiles (which manage, astoundingly, not to be so much Tabasco-hot, but punchy and bright), a piece of fried bread, peeled tomatoes, garlic, thyme, almonds and hazelnuts are ground with olive oil and the result is, regretfully, like nothing I have ever had before. Busy, loud and hearty
Blog Post: Converting Yeast-Based Recipes To Use A Sourdough Starter
There is no single method ... My approach is based on my love affair with Flo's 1.2.3 formula, in which the bread dough is made by combining 1 measure of 100% starter ... 2 measures of water, and 3 measures of flour -- all measures understood in weight. This means that the bread dough ends up being made of 1⁄6 starter (and 2⁄6 water and 3⁄6 flour).
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