Category: Solefusion

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Sourdough wholemeal focaccia

Wholemeal focaccia, baked

I like to cycle flours quickly so that they’re always as fresh as possible and don’t go rancid or off (quite important if you’re using organic flours which have not been treated with chemical products and so have more chances to ‘breed life’).

I had a lot of Hodmedod’s YQ wholemeal flour which I wanted to use, but I wanted to try something different to the usual wholemeal loaf.

I thought of making a focaccia, which is very easy to make, but they’re normally made with white flour. Using wholemeal flour might sound like a heresy when the first idea that comes to mind about focaccia is a soft white fluffy dough, but the result surprised me—it was moist and full of flavour.

But I had nothing to lose, and much to find out!

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Celeriac, potato, onion and courgette soup

Celeriac soup with caramelised onion, roasted pine nuts, browned courgette

The first thing I think of when autumn arrives is mushrooms. Then pumpkins. And then, celeriac.

But for some reason, they were not stocking it anywhere near us. I kept peeking at the vegetables section each time I visited the shops, and all I saw were sad swedes (the roots, not the people) and tiny squash and potato cubes. No! That will not do!

So I finally braved the rain and wind, walked to a supermarket further away, and found celeriac there. At last!

Celeriac soup with onion, courgette and pine nuts
Celeriac soup with onion, courgette and pine nuts

This appetite of mine for celeriac soup is a bit of a recent thing though. I blame The Celeriac Soup that I had at Brunswick House once.

THE Celeriac soup
THE Celeriac soup at Brunswick House

Have it once, try to mimic it forever. Such is my fate…

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