@linda__atkinson: For this delicious Saffron, Raisin and Pistachio bake, here are a few tips. Steep your saffron threads in your recipe’s water at 38°C (100°F) for at least 30 minutes before mixing. This unlocks the full flavor profile and ensures an even, vibrant color distribution throughout the flour. Raisins will draw moisture out of the dough so to prevent them from drying out the crumb, pre-soak them in the saffron water. Add-ins like pistachios can easily tear your gluten strands if added during the initial mix so I added them in when shaping for the banneton. I added about 15% raisins and 15% pistachios to get the perfect bite without overloading the dough. A great bread knife like @feinbackhaus cuts through like butter. #saffron#sourdough#sourdoughbread

Linda

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Wednesday 16 September 2026 17:13:14 GMT