Faith Stratton
Stories (8/0)
Starting My Own Business at 19 (Pt. 1)
This whole journey started when I sat down for my first ever job interview. I was fresh out of cookery school. I had spent nine months of my life filling my brain with everything about being a chef; from hand making puff pastry to butchering a 'best-end-of-neck'.
By Faith Stratton6 years ago in Journal
Sourdough for Beginners
Bear in mind that this sourdough will take three days to make, so be prepared for this before you start. Starter Take 2 tablespoons of your starter and place them in a bowl, add 125ml of water, and stir in the starter. Then add 62g strong white flour and 62g of wholegrain spelt and mix to combine. This is what sourdough recipes mean when they mention a starter at 50/50 hydration. Cover the starter in cling film and leave it in a warm dark place overnight to develop.
By Faith Stratton6 years ago in Feast
Sourdough Starters
Sourdough – this word used to both interest me and terrify me when I was in cookery school. There is something totally magical about the premise of a sourdough. You’re telling me that you can make a whole loaf (a totally delicious loaf) using only flour and water? That sounds equally brilliant and insane. So, what is a sourdough, how does it work, why is every shop in Shoreditch advertising them?
By Faith Stratton6 years ago in Feast
Battenberg
Battenberg may seem intimidating when you first try to attempt it, I felt the same way when I first tried. I've been on the hunt for a recipe that tastes good, yields a professional looking cake but isn't ludicrously complicated. This is what I came up with.
By Faith Stratton6 years ago in Feast