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Kingsley Sullivan
Mar 28, 20213 min read
Sourdough Hot Cross Buns
I have always found sourdough Hot Cross Buns something of a challenge. The first year we made them at The Gourmet Grocer they were...
Kingsley Sullivan
Mar 28, 20212 min read
Zucchini Bread: A Blast From The Past
The delight of light and savoury Zucchini Bread had receded to the deepest recesses of my mind until a subscriber wrote to say how fondly...
Kingsley Sullivan
Feb 10, 20213 min read
The French Baguette
If there is a Holy Grail for me in baking it is producing a great French baguette. After many trials and failures in 2000 at New Norcia...
Kingsley Sullivan
Dec 11, 20201 min read
Sourdough Savoury Pastry
After the success of making our Sourdough Savoury Crackers we wondered how a similar mix would work as a pastry. It turned out really...
Kingsley Sullivan
Dec 4, 20202 min read
Savoury Sourdough Crackers
I have long despaired at the waste of tipping off a build up of sourdough starter before activating the starter. No more! Here is the...
Kingsley Sullivan
Nov 9, 20203 min read
A Traditional Ciabatta Made With Yeast
I was very pleased with the sourdough version of ciabatta we recently published here. I was equally pleased with the feedback we received...
Kingsley Sullivan
Oct 29, 20202 min read
A Sourdough Formula For Ciabatta, Focaccia Or Pizza.
The development of this formula and method of producing a genuine sourdough version of a dough that can be used to make fabulous versions...
Kingsley Sullivan
Oct 29, 20205 min read
The Texture Of Bread
There are a number of variants that determine the texture of any loaf of bread. The control or manipulation of one or more of these...
Kingsley Sullivan
Sep 14, 20204 min read
How Do We Stop Fake Sourdough?
Around ten years ago our business partner Mark Young and I launched an advertising and PR campaign aimed at stopping the misuse of the...
Kingsley Sullivan
Aug 13, 20201 min read
Beer Bread
This is a fantastic bread to serve with cheese, especially a sharp cheddar. We use 50% stoneground wholemeal flour to provide texture and...
Kingsley Sullivan
Aug 3, 20201 min read
Croque Monsieur
There are hundreds of versions and recipes for this classic French toasted sandwich. After much taste testing all around the world and...
Kingsley Sullivan
May 15, 20205 min read
The Challenge That Is Sourdough
There have been a couple of articles in the media lately on the challenges and failures faced by home bakers making sourdough. One...
Kingsley Sullivan
May 12, 20202 min read
Olive and Rosemary Sourdough
This is a bread either fresh or toasted that lends itself to a huge range of toppings. Think fresh vine ripened tomato, slow roasted...
Kingsley Sullivan
Apr 29, 20205 min read
Using Brioche As A Pastry
Those of you who made our Hot Cross Buns also inadvertently made brioche. This rich buttery dough is the base dough for our Hot Cross...
Kingsley Sullivan
Apr 25, 20202 min read
Of Crumbs and Croutons
In the pursuit of an ever better loaf of sourdough we inevitably end up with a surplus of bread. To me this represents an exciting...
Kingsley Sullivan
Apr 14, 20201 min read
Making Dough
The videos on this post on dough making came about due to requests from a couple of subscribers. We had always intended to make a video...
Kingsley Sullivan
Apr 7, 20203 min read
The Trouble With Flour
The trouble with flour is that it varies a lot in its protein levels and ability to absorb water. In 30 years of teaching bread making...
Kingsley Sullivan
Apr 5, 20202 min read
Naan Bread
I have mentioned elsewhere that very few homes in Australia would boast a tandoor oven which is the traditional method for baking naan. I...
Kingsley Sullivan
Apr 1, 20203 min read
How To Blow Up Bread
Four of the major flatbreads of the world are pizza, pide, pita and naan. The dough for the first three is very much the same; flour,...
Kingsley Sullivan
Mar 29, 20204 min read
Our Original Hot Cross Bun Recipe
The dough for the Hot Cross Buns developed by Chrissie and me way back in 1990 when we opened The Gourmet Grocer is a light brioche dough...
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