Miche | Heirloom Wheat Flours by Barton Springs Mill

Sandeep Gyawali (MicheBread.com) and James Brown (bartonspringsmill.com) are two people responsible for bringing sourdough bread back to my kitchen. After their workshop and tasting a variety of bread loaves made with the heirloom grains available locally, I started baking sourdough bread on a regular basis again. With Sandeep’s permission, I am publishing an extract from the workshop — a universal formula for a delicious and healthy bread a novice can easily make at home.

Read more

Bloody Butcher Red Cornbread

Bloody Butcher Cornbread with Roasted Peppers and Spanish Sweet Paprika

If you ever made a good Southern-style cornbread, you most likely came across Mark Bittman’s recipe, which was featured and adopted by many online sources. James Brown shared his adaptation during the workshop at his mill. Obviously, James’ cornbread was made with his heirloom corn, yellow and red, and was wonderful. I skipped yellow corn and added some diced roasted peppers and Spanish sweet smoked paprika.

Read more

Ramps Pita Bread | The Same-Day Pita with Ramps Puree

Ramps Pita Bread

For me, the most inspiring part of the Modernist Bread pita section is the recipes with vegetable purees. I can’t describe how marvelously appetizing ramps flavored pita smells while baking! Ramps season is coming, and I have to share the recipe. This version is for the same-day pita, but feel free to slow down the bulk fermentation in the fridge and develop pita flavors even better.

Read more

Layered Bread: Qatlama Patir Non

Kyatlama

The name of this famous Uzbek layered bread is similar to some other breads of Middle East, but it’s different. It can be made with unleavened or leavened dough, with melted lamb (tail) fat or with melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor.

Read more

St. Andrews | Scottish Oatcakes

Scottish Oatcakes

I want to hear a delicate snap when an oatcake is broken to pieces. Without being fragile, a piece of oatcake should easily crumble between my fingers when lightly pressed. That’s the goal for texture. Everything else is variable.

Read more

LOVE YOUR COOKING

Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.