Elder & Ash

Everyday dal

2024-05-04T00:00:00Z

Red lentils don’t need soaking — that’s the magic. The tempering at the end is what makes it taste like dal and not lentil soup.

Same-day focaccia

2024-04-08T00:00:00Z

The dough is very wet — that’s the point. Resist adding flour. The hydration is what gives focaccia its tender, airy crumb.

Tarte tatin

2024-03-30T00:00:00Z

If the caramel goes too dark, the tarte will taste burnt. Pull it off the heat the second it hits amber; it’ll keep cooking from the pan’s stored heat while you place the pastry.

Sourdough loaf

2024-03-12T00:00:00Z

The 25 % whole-wheat blend gives a tighter, more flavourful crumb than 100 % white. Drop to 15 % if you want big holes; bump to 40 % for something hearty and dense.

If the dough is sluggish, your starter is probably under-fed. A fresh peak-active starter is what makes the timeline work.

Slow ragù

2024-02-18T00:00:00Z

The milk is non-negotiable — it tenderises the meat in a way nothing else does. Whole milk only; skim curdles.

This is dramatically better the next day. Make a double batch.

Brown-butter chocolate chunk cookies

2024-01-22T00:00:00Z

The chill step is mandatory; it lets the flour hydrate and the dough firm up. Cookies baked from un-chilled dough spread thin and lose the cracked-top texture.