If you can plan ahead, after placing in the proofing basket at step 4, cover and refrigerate for up to 36 hours to deepen flavour and fermentation. Then skip straight to step 6, score the dough whilst cold, then place into a hot Dutch oven for maximum oven spring. No need to second prove.

Double or triple onion quantities to make enough for burger and hot dog toppings.

If you don’t have wheat grain, substitute with 100 g baker’s flour, for a total 500 g baker’s flour. Add in step 3 with the other baker’s flour.

Mizithra is a salty, firm Greek cheese made from goat or sheep's milk.

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

A square springform or casserole dish is particularly suitable for this folded bread.

Place milk in the freezer for 20 minutes before step 2.

You can replace sun-dried tomato pesto with Capsicum and sun-dried tomato dip or pesto of your choice.

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.

This recipe is a favorite of Diamond Club Member, Isabelle Boudreau .

To make your own ghee and garlic paste, please refer to the recipes on Cookidoo®.

Dough loves a humid environment to prove. Achieve great results by spraying lightly with water, then place in a warm location. You don't want the dough to dry out.

A festive way to serve dough balls, this fun, Christmas-tree-shaped bread looks impressive while being deceptively simple to prepare. Stuffed with cheese then topped with a herby butter, it's the perfect centrepiece for your Christmas celebration.

This Challah, Milk Bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast. A Thermomix® favorite and with good reason. An impressive braided bread, not only beautiful but delicious too. Soft and slightly sweet. Makes exceptional sandwiches or delicious with butter and jam for breakfast.

Dip your fingertips in a little oil before making indentations in the dough in step 6.

Unfed sourdough starter is the starter you would otherwise discard before each feeding. It is mature and active but does not pass the "float test". Sourdough starter recipes are a great way to take the starter you'd otherwise discard and use it to create something delicious.

This Challah, Milk Bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast. A Thermomix® favorite and with good reason. An impressive braided bread, not only beautiful but delicious too. Soft and slightly sweet. Makes exceptional sandwiches or delicious with butter and jam for breakfast.

To make your own tandoori paste, please refer to the recipe on Cookidoo®.

This recipe is a favorite of Diamond Club Member, Vanessa Musi .

Pronounced "fet-cook" and translated as fat cake, vetkoek is similar to an unsweetened doughnut.