The Pocket Bakery by Rose Prince

  • Making your own sourdough starter (page 30)

    from The Pocket Bakery: Delicious Breads, Cakes, and Pastries from a Family Bakery The Pocket Bakery by Rose Prince

    • Categories: How to...; Bread & rolls, savory; Vegan
    • Ingredients: stoneground rye flour
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Notes about Recipes in this book

  • Carrot, oat & orange muffins

    • Beth891 on November 03, 2024

      I'm sure the original version would be good but I made a few changes - no icing so it's more flexible for breakfast etc, I made these gluten free by subbing gf self raising, I skipped the orange and added about a tsp of apple pie seasoning and some vanilla extract, I used sunflower oil rather than butter so I didn't have to melt some butter, I added a couple of handfuls of raisins and I didn't have any buttermilk and I'm lactose intolerant so I subbed lactose free greek yoghurt and milk with a squirt of lemon juice. I also added a splash extra milk as I was mixing everything as the mixture was looking dry. They are really tasty and you wouldn't know they are gf! I would definitely make again with the orange too. 200 fan for 16 mins was perfect and it made 12.

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  • ISBN 10 1780225083
  • ISBN 13 9781780225081
  • Published Nov 01 2014
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Orion Publishing Group
  • Imprint Orion Publishing

Publishers Text

Beginning as an idea to get her children to earn their pocket money and gain a lifelong skill, Rose Prince, along with daughter Lara and son Jack, began opening up their Battersea home every Saturday morning to sell freshly made bread. Trained in the art of sourdough by guru Giuseppe Mascoli, owner of the famous Franco Manca in Brixton market, the Pocket Bakery has gone from strength to strength, awakening a passion for all things baking-based in Rose and her teenage children. Today, it is a thriving local bakery with a big future that produces quality and delicious artisan baking from brioche loaves in flower pots to scrumptious teatime cakes. In this book they share their easy-to-follow techniques, secrets, and recipes to get everyone baking.

Rose Prince started her career working as a chef in the test kitchen of Notting Hill's 'Books for Cooks' alongside Clarissa Dixon Wright. She moved on to report for BBC Radio 4's FOOD PROGRAMME. She is now a respected journalist, with a two food columns in the DAILY TELEGRAPH and has written five best-selling cookery books.

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