It is important this recipe is made with an active Mother sourdough starter, search Cookidoo® for the recipe.

This pastry is great for savoury tarts! We use it in our Roast beef and rhubarb chutney pies or search Cookidoo® for more recipe inspiration.

For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

To make your own millet flour, place 250 g millet into mixing bowl and mill 2 min/speed 10. Use as needed.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved. The baguettes won’t rise as much in the oven but they will still taste good.

Bake time will depend on size of pan used. If using a different size bundt pan, adjust baking time accordingly.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

Add approximately 30 g chopped nuts or raisins in addition to reserved chopped chocolate.

Oats are naturally gluten free, but some brands may not be able to guarantee that they are packaged in a gluten-free environment. To be sure, check the label before use.

Check our Everyday Gluten Free Collection on Cookidoo® for recipes using the All-Purpose Gluten Free Flour.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

For best results, use the brand 'Wooden Spoon' all purpose flour

Grate one piece of lemon peel with the Parmesan cheese in step one.

If Thermomix® heart-shaped cake mold is unavailable, ensure the mold you're using fits into Varoma dish and Varoma lid closes properly.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

Replace orange blossom water with 1 tsp vanilla extract.