The current revival of Artisan bread in Britain is massive. Thank goodness. Now it is much easier to find and though at a premium in price, is worth it. However, making your own is not as difficult as you would imagine; all they take is a little patience and planning as you will need to make a starter dough the day before.
Published by Elaine Lemm
I am a former chef trained at the Ritz Escoffier School in Paris and was the owner of the renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. I share my passion for food and cooking as a freelance writer and photographer and am the award-winning author of four food books. I have written for many leading titles, including five years writing about and developing recipes on British and Irish food for the New York Times Company, restaurant critic and columnist for the Yorkshire Post, BBC Good Food, Olive, Waitrose Food, Food 52 and many more. I was voted one of the top 50 food writers in the UK by The Press Gazette.
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Hi Elaine…..Sponge starter dough? The link leads to the recipes for a Victorian sponge…..Is that what you use as a starter?
Oh my my! No never. I iwill go change immediately. Grrrrrrrr. xxxx
Found out the problem. I put the link to my British Food site with About.com and some idiot in New York had switched the starter sponge to the Victoria sponge. They arr always doing things like that. Drives me nuts as it makes me look stupid. I have redone the recipe nowxxxxx
I’ll go check it out I’ve never made a starter dough so that’s why your cuabatta recipe caught my eye.
Yum!