Elaine “Foodbod” Boddy welcomes us back to her home kitchen for an entire episode dedicated to how to manage sourdough starters and doughs in the cooler months. Elaine mixes up several different doughs while discussing the do’s and do not’s and what to do if a starter is underperforming and how to get the best from it. She also discusses the advantages of using loaf pans, including her favourite kind of pan – the Bundt Pan, originally designed for baking cakes and which come in various shapes and sizes, some of which are perfect for the festive season. Elaine continues to use up ingredients she finds in her kitchen cupboards including chocolate, za’atar, barberries and olive oil, demonstrating how add-ins can produce exciting and innovative sourdough results.
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod
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