eLevn

Versatile basic dough for pizza. Can also be used for a wide airy crumb bread.

Quintessentially english. For stove-top cooking. Split them in half and toast.

THE baguette recipe. Conforming to French laws.

Basic South Asian unleavened bread. Try it with dhal or curry.

The Italian response to the French baguette. Delicious, but tricky to make well.

Chunky Japanese noodles, great for soups and stir-fry

Classic Japanese noodles. Thin and bouncy, great for soups. Make sodium carbonate by baking baking soda (sodium bicarbonate) for 1 hour at 120C

A lower hydration dough which is easier to handle for woodfired pizza ovens.

Classic Japanese bread - pillowy soft and tender. The secret is the yudane - made by scalding flour with hot water.