Prep 5 days

A practical, step-by-step guide with tips, tricks and timelines to making your own sourdough starter and baking with it.

This method is logical and simplified for beginner bakers to follow (and expert bakers to hone). While the process of making this starter is a little lengthy (at least 5 days) it isn’t difficult, if you follow the steps and take note of my tips.

The detailed steps are below, but here is a nifty quick reference to keep you on track:

Day 0
125g flour + 125g water, stand for 48 hours
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Day 2
1st feeding: 125g starter + 125g flour + 125g water, stand for 24 hours
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Day 3
2nd feeding: 125g starter + 125g flour + 125g water, stand for 24 hours
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Day 4
3rd feeding: 125g starter + 125g flour + 125g water, stand until doubled in size (8—24 hours)
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Day 5
If not doubled in size, feed every 12 hours until doubled in 8 hours or less
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Use 'active' starter OR store at room temperature or in fridge.

Sourdough starter method - Day 0

A young starter is quite sensitive so when establishing your sourdough starter it is important to follow the process (measuring the flour and water accurately, feeding at the suggested times, etc.) But once mature and strong, it will have more flexibility and will be more resilient to changes so don’t worry too much if you occasionally miss a feeding by a day or so or if your quantities are slightly out - just get back on track as soon as you can and your starter will bounce back.

Ingredients

Starter

125g organic wholemeal flour (see Baker’s Tips #1 and Variations)
125g bottled water, at room temperature (see Baker’s Tips #2 and #3)

To feed the starter

unbleached organic plain flour (see Baker’s Tips #1)
bottled water, at room temperature

Method

Day 0

1. Place the wholemeal flour and water in a medium bowl and stir until well combined.
2. Weigh a clean, dry jar with a lid that you are going to store your sourdough starter in and note the weight down (see Baker’s Tips #4).
3. Transfer the flour mixture to the jar, seal and set aside in a warm draught-free place (see Baker’s Tips #5) for 48 hours (see Baker’s Tips #6).

After 12 hours (see images, jar 1, from left), there won’t be much change in your mixture although a few bubbles may start to appear through the side of the jar.

After 48 hours (see images, jar 2, from left), the starter may have risen just a little and a dark skin would have formed. There may be a few bubbles on the surface and also noticeable through the side of the jar – but not always. Proceed to the first feeding.

If you don't see these signs, set aside for another 24 hours – if there are no signs of activity by then, just continue with the first feeding. The aroma will be quite unpleasant.

Variations

Baker's Tips

#1. In my experience, I’ve had the best results with starting a sourdough starter with organic wholemeal flour and then switching to unbleached organic plain flour for feeding until it is established. Once mature, you can then just switch to regular plain flour or bread flour for feeding, or even occasionally feed it with wholemeal flour again to add a little ‘nuttiness’ to its flavour.

#2. Use bottled water (or water that is filtered and has been allowed to stand uncovered for at least 4 hours for the chlorine to dissipate) to give your sourdough starter the best possible chance of success.

#3. It’s a good idea to embrace measuring both your flour and water in grams when making and maintaining your sourdough starter. It is the most accurate way of measuring and will give you the best possible chance of success.

#4. A sourdough starter can be mixed and kept in a non-reactive container such as a glass jar. Look for one that has straight sides and a reasonable sized mouth to make mixing easy. This starter recipe will need a jar that has a capacity of at least 1 litre (4 cups) and, before making your starter, ensure that it is very clean and dry. It’s a good idea to note the weight of your jar so that it is easy to calculate how much sourdough starter you need to remove and discard every time you feed it.

#5. The ideal temperature for proving sourdough starter is between 21°C-23.5°C (70ºF-74ºF). Don’t be tempted to keep the starter at higher temperatures to accelerate the process as it won’t necessarily mean you will get a better result. Higher temperatures can encourage more ‘bad’ bacteria to grow than the ‘good’ ones, which will ultimately ruin the starter. If your kitchen is cold, I find placing it under the stove rangehood with the light on or on top of the fridge gives a warm (but not too warm), consistent temperature.

#6. After each feeding, it’s a good idea to mark the side of the jar with tape (or an elastic band) so you can see how much it grows in the specified time.

Sourdough starter method - Day 2

First feeding after 48 hours

1. Remove and discard all but 125g of the sourdough starter from the jar.
2. Add 125g plain flour and 125g water to the jar and stir well to combine.
3. Use a clean spatula to scrape the sides of the jar down to clean (see Baker’s Tips #7).
4. Seal the jar and set aside in a warm, draught-free place for 24 hours.

After the first feeding and rise, the starter would have risen slightly (up to 50%) (see images, jar 3, from left) and random bubbles will be visible on the surface as well as through the side of the jar indicating the wild yeast is active and starting the multiply.

Baker's Tips

#7. Make sure you scrape down the side of the jar after every feed – this will make it easier to see how much the starter has risen each time.

Sourdough starter method - Day 3

Second feeding after 24 hours

1. Remove and discard all but 125g of the sourdough starter from the jar.
2. Add 125g plain flour and 125g water to the jar and stir well to combine.
3. Use a clean spatula to scrape the sides of the jar down to clean.
4. Seal the jar and set aside in a warm, draught-free place for 24 hours.

After the second feeding and rise there will be more visible bubbles but they will be smaller and more uniform (see images, jar 4, from left). The aroma will be less pungent and a little sweeter.

Sourdough starter method - Day 4

Third feeding after 24 hours

1. Remove and discard all but 125g of the sourdough starter from the jar.
2. Add 125 g plain flour and 125g water to the jar and stir well to combine.
3. Use a clean spatula to scrape the sides of the jar down to clean.
4. Seal the jar and set aside in a warm, draught-free place until doubled in size (8-24 hours, depending on the strength of your sourdough).

Sourdough starter method - Day 5

Depending on the strength of your sourdough and how quickly it ferments it may double in size in less than 24 hours. You may also notice that once it doubles it starts to lose volume and falls back on itself indicating that it needs regular feeding from this point.

If your starter has not doubled in 24 hours or less, continue the discarding and feeding process every 12 hours until it has the ability to double in size in 8 hours or less. When it does, it is now "active" and ready to use, or store in the fridge to be used at a later date (see Baker’s Tips #8).

Baker's Tips

#8. A young starter is quite sensitive so when establishing your sourdough starter it is important to follow the process (measuring the flour and water accurately, feeding at the suggested times, etc.) But once mature and strong, it will have more flexibility and will be more resilient to changes so don’t worry too much if you occasionally miss a feeding by a day or so or if your quantities are slightly out - just get back on track as soon as you can and your starter will bounce back.

What's that smell? Aroma changes in sourdough starter

When making and establishing a sourdough starter you will notice that the aromas it gives off change quite considerably from one day to the next. This is because the bacteria present is changing and ‘settling’.

To start, in the first day or so, it can smell quite foul but will mellow with subsequent feedings and over time the smell will become slightly tangy and sweet and then more sour. You will also notice once the sourdough starter has matured and is more stable, the aroma will become more consistent too.

The aroma will also change depending on where it is in the feeding cycle once established, mature and healthy; it will have a slightly sweet scent when first fed, and will become more sour as it stands and ripens ready for use.

Sourdough starters can be unpredictable

Remember all sourdough starters are different. There are so many things that can vary while making a sourdough starter (including the type of wild yeast and bacteria present, the temperature the starter is held at, etc.) and ultimately this will affect how long it takes for your starter to become mature.

Sometimes, a starter may seem to be on the right track and then, for whatever reason, it doesn’t progress at all. If yours doesn’t reflect the exact description above, don’t lose heart, be patient and keep repeating the feeding process every 12 hours until your starter reflects the Day 5 description before you move onto maintaining, storing and using it.

How to use your sourdough starter in your baking

To make sure your sourdough starter is strong and 'active' enough to use in baking, you will need to feed, maintain and store it. Click here to find out how.

Once your starter is ready to use, this Basic sourdough bread recipe is a well-tested recipe to begin your sourdough baking.

This recipe is part of Anneka's SBS Food Bakeproof: Sourdough online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson.

Prep 1hr (+12-14hrs / overnight + 30min standing, 8.5-10hrs proving and 1hr cooling time)Bake 45-50minMakes 2 standard loaves

This is a well-tested recipe to begin your sourdough baking. It's made with white flour but you can use spelt instead.

This recipe is one I have made many times with great results. Before you get started, read over my tips and tricks for making and baking sourdough bread.

It does take at least 24 hours from start to finish but time is what helps create a great loaf of sourdough. I have included some time variations throughout to allow the making of this sourdough fit more easily into your day. This dough is folded six times (not kneaded) with rests in between. Below is a timeline to help you map out your day of baking:

Feed your sourdough starter to get it active, 4–8 hours
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Make levain, stand 12 hours (overnight)
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Mix levain + dough, stand 1 hour
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1st folding, prove 30 minutes
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2nd folding, prove 30 minutes
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3rd folding, prove 30 minutes
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4th folding, prove 30 minutes
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5th folding, prove 30 minutes
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6th folding, prove 1 hour (or up to 4 hours)
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Cut into loaves, prove 1—2 hours
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Shape loaves, prove 2—3 hours
(OR prove 1 hour, then transfer to fridge for 12-14 hours)
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Bake at 240ºC for 20 minutes, then 220ºC for 20-25 minutes
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Cool (1 hour), slice, eat!

Ingredients

Strong bread or pizza flour (12-15% protein content), for dusting
Rice flour, for preparing proving baskets (optional)

Levain

Dough

Method

1. To make the levain, combine the sourdough starter, water and flour (see image 2) in a medium bowl and mix until well combined. Cover with plastic wrap and stand in a warm, draught-free place (approx. 24.5- 28°C) overnight (12-14 hours). The levain should have expanded and be very bubbly and may even double (see image 3) when it is ready to use (see Baker’s Tips #1).
2. To make the dough, transfer the levain to a large bowl. Add half the water and use a balloon whisk or spatula to break up the levain until almost smooth. Stir in the remaining water. Add the flour to the levain mixture, sprinkle over the salt, and stir with a wooden spoon until combined and a very shaggy dough forms (see image 4). Cover the bowl with plastic wrap and set aside in a warm, draught-free place (approx. 24.5-28°C) for 1 hour.
3. Instead of kneading, you are going to stretch and fold the dough (see Baker’s Tip #2). Leave the dough in the bowl and use your fingertips to pick up the top side of the dough (furthest away from you), lift it up as you stretch it, and then fold it back on itself (see image 5). Turn the bowl a quarter turn and repeat this stretching and folding process three more times, turning the bowl after each fold. Cover with plastic wrap and set aside in a warm, draught-free place (approx. 24.5-28°C) for 30 minutes. Repeat this folding process five more times (which will be 6 foldings in total), resting the dough for 30 minutes between each time you fold (see Baker’s Tip #3). When you begin this process the dough will be unevenly textured and shaggy in appearance but will become less so as you continue to stretch, fold and rest/prove. Once all six folding, stretching and resting processes have been completed, the dough will be very smooth, spongy and elastic (see image 6).
4. Once you have stretched and folded the dough a total of 6 times, cover and place in a warm draught-free place (approx. 24.5-28°C) for 1 hour or until well puffed (see Baker’s Tips #4).
5. Gently turn the dough out of the bowl onto a well- floured surface, being careful not to deflate it. Use a sharp knife or a pastry scraper to cut the dough in half (see image 7). Use well-floured hands or a pastry scraper to shape each dough portion into a loose round. Cover each dough round with an upturned bowl (large enough so the dough has room to rise) (see image 8) and leave to rest for 1 1⁄2-2 hours or until well puffed.
6. Dust 2 clean, loosely woven cloths or tea towels generously with flour and then use your fingers to rub the flour into the cloth (see images 9). Line two 19-22cm (top measurement) round dough proving baskets or colanders with the cloths. If using traditional proving baskets, you don’t need to line them with a cloth (particularly if you want the bread to take on the lovely pattern of the basket), just dust and rub the insides of the baskets generously with rice flour and/or bread flour.
7. Dust the top of one of the dough portions with flour. Turn it over and then use a similar folding action in Step 3 to shape into a round loaf, pulling the edges of the dough into the centre so that the dough surface underneath is tight to help shape it, only folding 6 times to help retain as much air as possible (see images 10-11). Gently turn the loaf over again (so that the smooth surface is on top) and use the palms of your hands to shape and even the round, stretching the top surface of the dough towards its base (see image 12). Be firm yet gentle when shaping the dough – you want to form the dough so it holds its shape but not be too forceful that you lose the valuable air bubbles (your technique will improve with practise). Repeat with the remaining dough portion. Dust the top of the loaves with a little more flour and use the palm of your hand to gently spread it over the top and sides to coat. Carefully turn each loaf over and lift into a proving basket or colander, top side down (see Baker’s Tip #5). If using cloths, loosely fold the overhanging edges over the dough.
8. Place each of the loaves in their baskets or colanders in sealed plastic bags (see Baker’s Tip #6). Set aside in a warm draught-free place for 2-3 hours to prove or until well risen (see Baker’s Tip #7) (see image 13).
9. Preheat the oven to 240ºC (220ºC fan-forced) (read tips here). Line two heavy baking trays with non-stick baking paper (see Baker’s Tips #8).
10. Very gently turn a loaf onto a lined tray so that you retain as much air as possible, leaving the second loaf in the proving basket (see Baker’s Tip #9). Use a bread lame or very sharp knife to score the surface of the loaf, about 1.5cm deep, in a pattern of your choice (see image 14). Dip your hand in water and flick it onto the top of the loaf to sprinkle three times. Place the loaf in the oven, thrown a small bowlful of ice cubes into the bottom of the oven and immediately close the door (see Baker’s Tip #10). Bake for 25 minutes.
11. Reduce the oven temperature to 220°C (200°C fan-forced) and bake for another 20-25 minutes or until the crust is deeply coloured and the loaves sound hollow when tapped on the base. Transfer the loaves to a wire rack and set aside to cool completely before slicing.

Baking in a Covered Pot

If baking your dough in a covered pot preheat it with the oven. Turn the dough out of the proving basket onto a piece of non-stick baking paper large enough to line the base and sides of the pot. Sprinkle the dough with water as in Step 10. Carefully lift the bread dough into the heated pot and score the top as desired. Cover with the lid and bake in the preheated oven for 25 minutes. Remove the lid and bake, without reducing the oven temperature, for a further 25 minutes or until a deep golden and the loaf sounds hollow when tapped on the base.
If wanting to brown the base crust further, remove the bread from the pot and place directly on the oven rack, without the baking paper, and bake for a further 5-10 minutes. 

Spelt sourdough variation

Baker's Tips

#1. When the levain is ready to use, a small teaspoon of it dropped into a glass of water should rise to the surface. This indicates that the levain is active and strong enough to produce enough carbon dioxide for it to be light enough to float.

#2. Stretching and folding the dough, along with the multiple resting/proving times in this recipe, replaces the kneading process to strengthen the gluten network in the dough, and produces a bread with quite large, uneven
air pockets and a great texture. The dough will be quite sticky and rubbing your fingers with a little water before stretching the dough will help stop it from sticking to them.

#3. It is particularly easy to lose track of how many times you have folded your dough. To make sure you don’t lose track, use a permanent pen to put a mark on the plastic wrap covering your dough, or write on a sticky note attached to the bowl, each time you finish a folding. Always remember to reset your timer too.

#4. In Step 4, you may need to stand/prove the dough for up to 4 hours depending on the proving temperature.

#5. Before adding the dough to the proving baskets or colanders make sure the surface of the dough is well floured – if it isn’t, it is likely to stick and the dough can lose valuable volume when you go to remove it which can result in a densely textured bread.

#6. Recycled plastic shopping bags or large snaplock bags work well to seal the dough in the basket or colander for the last proving stage. Sealing them in the bags means that the surface of the dough won’t dry out during proving. It will also help retain some of the heat generated by the yeast fermenting, helping to create a warm environment for your dough to prove in.

#7. When ready to bake, the dough will have risen by at least 50% and when poked with a finger a small indent will be left which will spring back slightly.
In Step 8, you can prove the loaves for 1-2 hours, or until risen slightly, in a warm draught-free place and then place them in the fridge overnight for 12-14 hours, if you wish. Stand the dough at room temperature in the baskets for 2-4 hours before turning out and baking.

#8. You can also bake the bread in a covered pot. See 'Baking in a Covered Pot' above.

#9. If you don’t have a large oven, it’s a good idea to bake the loaves separately. Leave the second loaf in the proving basket in the fridge while the first one bakes.

#10. If not baking your bread in a covered pot you can create steamy heat either by adding a tray with 1cm of water in the bottom of the oven before preheating it (as mentioned in Step 9) or by quickly throwing a bowlful of ice cubes into the bottom of your oven after adding your loaf and then immediately shutting the door. This will help give your bread the best possible ‘oven spring’ or rise when baking as well as contributing to a thick, crunchy crust (read tips here under 'Baking your Bread' to discover why).

This recipe is part of Anneka's SBS Food Bakeproof: Sourdough online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson.

Prep 45min (+ 3hr 15min proving time)Bake 14minMakes about 8

They get their name from where they originated in the city of Białystok in north-eastern Poland. They are best eaten the day they are baked (even better warm) and spread with cream cheese or butter. 

Ingredients

500ml (2 cups) lukewarm water
7g (1 sachet) instant dried yeast
2 teaspoons caster sugar
450g (3 cups) strong bread or pizza flour, plus extra to dust
340g (2¼ cups) plain flour
3 teaspoons fine salt
olive oil, to grease 

Onion and poppy seed topping
1 tablespoon olive oil
1 medium brown onion, finely diced
½ teaspoon fine salt
2 tablespoons poppy seeds

Method

1. Combine 60ml (¼ cup) of the lukewarm water with the yeast, sugar and 2 tablespoons of the bread flour in a small bowl and use a fork to whisk to combine. Set aside in a warm, draught-free place for 5 minutes or until the mixture is frothy.
2. Combine the remaining bread flour, plain flour and salt in a large bowl. Combine the yeast mixture with the remaining water, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes or until it is smooth and elastic and springs back when you push your finger into it (see Baker’s Tips).
4. Brush a large bowl with olive oil to grease. Add the dough turning it to coat lightly with olive oil. Cover with plastic wrap and place in a warm, draught-free place for 1½ hours or until doubled in size.
5. When the dough has doubled in size knock it back by punching it in the centre with your fist. Recover with plastic wrap and place in a warm, draught-free place for 60 minutes or until doubled in size again.
6. Line 2 large oven trays with non-stick baking paper. Turn the dough onto a lightly floured surface and knead briefly to bring the dough together. Divide the dough evenly into 8 equal portions and shape each into a ball. Use your hands to press, pinch and stretch a ball of dough into a disc about 12cm in diameter and 1cm thick. Repeat with the remaining balls of dough, placing them on the lined oven trays about 4cm apart. Cover with plastic wrap and set aside in a warm, draft-free place for 30 minutes or until risen by about half their volume.
7. Preheat the oven to 210°C (190°C fan-forced). Meanwhile, to make the onion and poppy seed topping, place the olive oil, onion and salt in a small frying pan over medium heat and cook for 8-10 minutes until the onion is soft and starts to become golden. Remove from the heat.
8. Use lightly floured fingertips to make an indent in the centre of the dough discs, leaving a 2cm border around the outside. Spoon the onion mixture into the indents, dividing evenly, and then sprinkle with the poppy seeds. Cover with a slightly damp tea towel and set aside in a warm draught-free place for 15 minutes or until slightly puffed.
9. Bake in preheated oven for 12-14 minutes or until lightly golden and cooked through (see Baker’s Tips). Serve warm or at room temperature, spread with cream cheese or butter.

This recipe is part of Anneka's SBS Food Bakeproof: Jewish Baking online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson.

Prep 30min (+1hr cooling and 30min standing time) Bake 40minMakes 10 serves

This dairy-free, flourless number is the Jewish Passover dessert of choice.

Ingredients

75g (⅔ cup) cocoa powder, sifted
165ml (⅔ cup) boiling water
200g pecans, toasted
1 teaspoon gluten-free baking powder
4 eggs, at room temperature
220g (1 cup) raw caster sugar
200ml light olive oil, plus extra to grease
1½ teaspoons natural vanilla essence or extract

Dairy-free ganache
185g dairy-free dark chocolate, chopped
60g dairy-free spread

Method

1. Preheat oven to 170°C (150°C fan-forced). Grease a 22cm springform tin with extra oil and line the base with non-stick baking paper.
2. Place the cocoa in a medium bowl and gradually stir in the boiling water until smooth. Set aside to cool.
3. Process the pecans in a food processor until finely ground. Transfer to a medium bowl and stir through the baking powder until evenly combined.
4. Use an electric mixer with a whisk attachment to whisk the eggs, sugar, oil and vanilla on high speed for about 5 minutes or until thick and pale. Add the cocoa mixture and whisk until just combined. Add the pecan mixture and stir until just combined.
5. Pour the mixture into the prepared tin and bake in preheated oven for 40 minutes or until wet crumbs cling to a skewer inserted into the centre. Cool the cake in the tin sitting on a wire rack.
6. To make the dairy-free ganache, combine the chocolate and dairy-free spread in a medium heatproof bowl over a saucepan of barley simmering water (make sure the waster doesn’t touch the bottom of the bowl). Stir occasionally until the chocolate melts and the mixture is smooth. Remove the bowl form the saucepan and set aside for 10 minutes, stirring occasionally, until the ganache thickens to a thick spreadable consistency.
7. Remove the cake from the tin and place on serving plate. Spoon the ganache over the cake and use the back of a spoon to spread. Set the cake aside for 30 minutes or until the ganache sets. Serve in wedges.

This recipe is part of Anneka's SBS Food Bakeproof: Jewish Baking online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson.

Prep 40min (+ pastry making time)Bake 35minMakes 10

Italian meringue makes an elegant topping for these classic tarts. You can caramelize the meringue lightly with a blow torch to add a delicate, slightly burnt caramel flavour to complement the sweetness of the meringue and sourness of the lemon filling if you wish.

Ingredients

1 quantity Sweet Shortcrust Pastry, rolled into a log about 15cm long before wrapping and chilling as directed
Icing sugar (optional), to sprinkle
Cream or ice cream, to serve

Filling

Italian Meringue

Method

1. Preheat the oven to 200°C (180°C fan-forced).

2. Remove the pastry from the fridge and cut into 10 even slices. Gently pat a pastry portion on a lightly floured benchtop with the palm of your hand to fatten slightly. Use a lightly floured rolling pin to roll out to a disc about 3mm thick. Line a 6.5cm (base measurement), 2cm deep, tart tin with removable base, with the pastry, pressing it into the side and corners with your thumb and/or fingertips. Roll the rolling pin over the top of the tart tin to trim any excess pastry. Repeat with the remaining pastry portions to make 10 tart cases in total.

3. Place the tart cases on an oven tray. Use a fork to prick the pastry base of each about 4 times. Line the pastry cases with squares of greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure they press into the corners and fill the cases. Bake in preheated oven for 10 minutes.

4. Remove the tart cases from the oven and use the paper or the foil to remove the weights from the cases. Return the cases to the oven and bake for a further 5-10 minutes or until the pastry is just cooked through and looks dry.

5. Meanwhile, to make the filling, use a fork to whisk the eggs, sugar, cream and lemon juice together until well combined. Strain the mixture into a jug. Pour the filling into the hot pastry cases while still in the oven (see Baker's Tips), dividing evenly. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 10 minutes or until the filling has just set in the centre but still wobbles slightly when shaken. Cool the tarts in the tins.

6. To make the Italian Meringue, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Combine the sugar and water in a small saucepan and stir with a wooden spoon over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for about 10 minutes, occasionally brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the syrup reaches hard ball stage (120°C on a sugar thermometer).

7. Meanwhile, just before the syrup is ready, whisk the egg whites on high speed until firm peaks form. Remove the syrup from the heat and stand for a bout 1 minute or until the bubble subside. With the motor running on high speed, gradually add the sugar syrup in a thin steady stream until all the syrup has been incorporated. Continue to whisk on medium speed for another 10 minutes or until the meringue has cooled to room temperature.

8. Spoon the meringue mixture into a large piping bag fitted with a #13 (1.3cm) plain or #11 (1.1cm) star nozzle. Pipe small rounds of meringue over the surface of the tarts to cover. Use a blow torch to lightly caramelize the meringue if desired.

9. Dust with icing sugar, if desired and serve with cream or ice cream.

Prep 25min (+ 1hr cooling time)Bake 45minMakes 12 serves

This cake falls into that category of "less is more". The cake itself is a simple one-bowl mix whipped up in the food processor, but when baked in a decorative Bundt cake tin and infused with an almost fluorescent saffron syrup, it is one that will definitely impress.

Ingredients

15g butter, melted
1 teaspoon plain flour
2 tablespoons unsalted pistachio kernels, toasted and chopped, to sprinkle

Orange and pistachio cake

Saffron syrup

Method

1. Preheat the oven to 170°C (150°C fan-forced). Combine the 15g melted butter with the 1 teaspoon plain flour and use a pastry brush to grease a 2 litre (8 cup) Bundt tin (see Baker's Tips).
2. Place the pistachios in a food processor and process until very finely ground. Add the whole orange, sugar, butter and eggs to the food processor and process until the orange rind is finely chopped and the mixture is almost smooth. Add the self-raising flour and process briefly until just combined.
3. Pour the mixture into the prepared tin. Tap the tin firmly on the benchtop 3 times to settle the mixture. Bake in preheated oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 10 minutes.
4. Meanwhile, place the saffron in a small dish and add about 1 tablespoon of the boiling water. Set aside to infuse. Combine the remaining boiling water, orange juice and sugar in a small saucepan and stir over low heat until the sugar dissolves. Add the saffron mixture, bring to a simmer over high heat. Reduce the heat to low and simmer for 5 minutes or until reduced slightly.
5. Turn the cake onto a serving plate or cake stand with a lip. Gradually pour the hot saffron syrup over the cake, allowing it to soak in. Set aside and allow to cool (this will take about 1 hour). Serve sprinkled with the chopped pistachios.

This recipe is part of Anneka's SBS Food Bakeproof: Bundt Cakes online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson. 

Prep 25min (+ 1hr cooling and 1hr standing time)Bake 55minMakes 12-14 serves

This is such a fun cake – the weight of alternating spoonfuls of mixture dropped on top of one another cause it to spread in the tin and create a wonderful ‘zebra’ stripped pattern that will be revealed when cut. It’s useful to remember that the smaller your spoonfuls of mixture are, the more delicate and intricate your design will be.

Ingredients

15g butter, melted
1 teaspoon plain flour
300g (2 cups) self-raising flour
70g plain flour
330g (1½ cups) caster sugar
250g salted butter, softened
4 eggs, at room temperature
185ml (¾ cup) water
2 teaspoons natural vanilla essence or extract

Cocoa mixture
55g (½ cup) cocoa powder, sifted
90ml boiling water
110g (½ cup) caster sugar

Chocolate fudge glaze
125g good-quality dark chocolate, chopped
110ml pouring (thin) cream

Method

1. Preheat the oven to 170°C (150°C fan-forced). Combine the 15g melted butter with the 1 teaspoon plain flour and use a pastry brush to grease a 2 litre (8 cup) Bundt or fluted ring tin (see Baker's Tips).
2. To make the cocoa mixture, place the cocoa in a medium bowl and gradually stir in the boiling water. Stir in the caster sugar and set aside.
3. Put the flour, sugar, butter, eggs, water and vanilla in a large mixing bowl and use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3-4 minutes or until paler in colour and silky smooth in texture. Transfer 2 cups (about 500g) of the cake mixture to a separate bowl. Add the cocoa mixture and use a spatula to mix until evenly combined.
4. Drop a large spoonful of the vanilla mixture into the prepared cake tin. Drop a large spoonful of the cocoa mixture into the centre of the vanilla mixture. Continue dropping alternating spoonfuls of the mixtures into the tin directly on top of each other until all the mixture is used. The mixture will spread and even out as you add more, creating the ‘zebra’ pattern.
5. Tap the tin firmly on the benchtop 3 times. Bake in preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool completely (this will take about 1 hour).
6. To make the chocolate fudge glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until almost simmering. Pour the hot cream over the chocolate and then set aside for 2 minutes. Stir until the chocolate melts and the mixture is smooth. Set aside at room temperature for 30 minutes, stirring occasionally, until thickened to a thick pouring consistency.
7. Place the cake on the wire rack over a tray and pour the chocolate fudge glaze over. Set aside for 30 minutes or until the glaze sets. 

Prep 1hr (+2hr cooling and 5min standing time)Bake 2hr 30minMakes 6 serves

1 egg, lightly whisked

sesame seeds, to sprinkle

Filling

1kg trimmed chuck steak, cut into 2cm chunks

35g (¼ cup) plain flour

60ml (¼ cup) peanut oil

2 small brown onions, chopped

200g shiitake mushrooms, sliced

2 garlic cloves, finely chopped

3 teaspoons finely grated ginger

250ml (1 cup) good-quality beef stock

500ml (2 cups) water

2 tablespoons oyster sauce, or to taste

Prep 35min (+1hr 15min resting time)Bake 30minMakes 12

Prep 1hrBake 55minMakes 6 serves

Prep 25min (+1hr 10min cooling time)Bake 45minMakes 8-10 serves

Prep 20min (+ 5min standing time)
Bake 55-60minMakes 8 serves

Recipe and image from BakeClass by Anneka Manning (Murdoch Books).