You've successfully subscribed to Mat Hollingsworth
Great! Next, complete checkout for full access to Mat Hollingsworth
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.
Success! Your billing info is updated.
Billing info update failed.
Quarantine Baking

Quarantine Baking

Prue has been doing a lot of bread baking during our Covid-19 Quarantine. She started baking sourdough bread while on maternity leave and she's now very good at it. So much so that we often think that her loaves are better than some of the top bakers in Sydney.

Mat Hollingsworth
Mat Hollingsworth

2 min read

Prue has been doing a lot of bread baking during our Covid-19 Quarantine.

She started baking sourdough bread while on maternity leave and she's now very good at it. So much so that we often think that her loaves are better than some of the top bakers in Sydney.

So far Prue has made  her own sourdough starter and then baked White Sourdough, Sourdough Fruit Loaf, White and Rye Sourdough, Pizza, Hot Crossed Buns. She's even made crumpets with the discarded starter.

I bought Prue Ken Forkish's book 'Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza'. It's been extremely helpful. The standard of Prue's loaves jumped within just a few batches after following recipes and techniques in the book.

Ken also does YouTube videos showing his techniques.

White Sourdough

Fruit Loaf

Pizza Dough

Hot Crossed Buns