To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

Creamy white sauce made from tofu? Zingy, vibrant pesto made without Parmesan? Thanks to the immensely flavourful ingredients and some clever substitutions, you won’t miss the meat or dairy in this hearty vegan lasagne.

When ready to make bread , feed the starter 4-8 hours before starting a recipe and leave at room temperature. Remove the amount required for the recipe and then repeat the feeding process with the remaining starter and either stand at room temperature to use again or transfer to the refrigerator to store.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

Bring a large pot of water to boil. Add ramen noodles and immediately reduce stove temperature to avoid overboiling while keeping the water boiling then cook for 5 minutes. Drain noodles using Varoma dish. Rinse under cool water.

Use Hollandaise sauce recipe from the Basics chapter.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

Top pizza with pepperoni or cooked, crumbled sausage.

Cut thick white parts of pak choi in smaller pieces (2 in.) and green leafy parts in larger pieces (4-6 in.) .

The falafel balls can be stored in the freezer at the end of step 6.

After dividing the dough into two equal pieces, the dough balls can be placed in the fridge, covered, for up to 16 hours to rest. After this time, remove from fridge at least 2 hours before baking and allow to rest, then press into pans. This will improve the flavor, and texture of the dough when baked.