Author: Orfhlaith Noone

Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.

If you are feeling unmotivated to feed your sourdough starter, here’s an incentive: waffles. Orfhlaith Noone keeps a jar in the fridge where she keeps the daily discard and once she has enough she makes a batch of waffles for a weekend breakfast treat.

This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.

Órfhlaith Noone's delicious sourdough rye bread is a highly nutritious loaf with a dense, satisfying texture and earthy, malty flavour.

Infused with warming garam masala, a hint of pepper and cayenne, and vibrant vegetables, these fritters make a satisfying meal at any time of day. They're packed with fibre and plant-based protein - thanks to the fava bean flour, which delivers an impressive 26g of protein per 100g.