These sourdough discard mini loaves are what we bake when there’s a jar of unfed starter in the fridge and redcurrants on the bush. The discard brings a quiet tang that plays against the sharp berries, and instead of a powdered sugar glaze they get a soft, barely sweet Greek yogurt glaze with lemon and…
This sourdough discard blueberry loaf is what a fridge full of unfed starter is for. It’s a soft, buttery loaf cake packed with berries and finished with a sharp lemon glaze — no proofing, no schedule, just batter that goes straight into the pan. If you bake sourdough, you already have the one ingredient that…
This lemon tart with Italian meringue is what we make at home when we want something sharp, bright and a little bit finished-looking without a lot of fuss. A thin shortcrust shell, a silky lemon curd, and a stable Italian meringue that holds its shape for days instead of weeping by evening. Here’s how we…
A short history of Norwegian waffles Waffles didn’t start in Norway. Waffle irons first appeared in medieval Europe — evolving from the round communion-wafer irons of the 14th century — and reached the Nordic countries from Germany and the Low Countries. The earliest documented Norwegian waffle recipe dates to the early 1700s, from the Kielland…
