If you’ve ever wondered why South African Méthode Cap Classique (MCC) tastes so much better than your standard supermarket sparkling wine, it all comes down to patience.

While cheap sparkling wine gets injected with carbon dioxide, MCC is made using the traditional French Méthode Champenoise, the same process used in Champagne. Instead of carbonating the wine in bulk tanks, the bubbles are created inside the bottle through a second fermentation.

Subscribe now

How MCC is Made

1. The Second Fermentation: The winemaker starts with a base wine, bottles it, and adds the liqueur de tirage, a blend of wine, yeast, and sugar. Trapped inside the sealed bottle, the yeast eats the sugar, creating natural carbonation.

2. The Daily Turn (Remuage): As the yeast finishes its job, it leaves behind a sediment. To clear the wine, bottles are placed on angled wooden racks (pupitres) and turned by hand daily for weeks, tilting steeper each day until all the sediment settles tightly in the neck.

3. The Freeze & Eject (Dégorgement): The bottle necks are plunged into an ice-cold brine bath to freeze the collected yeast into a small ice block. When the cap is removed, the internal pressure shoots the ice cube right out! A quick top-up of liqueur d’expédition is added, the cork goes in, and it’s ready.

   Share

One of my Favourites

Boschendal Brut

WINE OF ORIGIN: Western Cape

Tasting notes : The Boschendal brut MCC is pale gold in colour with a flourish of delicate bubbles. It has enticing flavours of lemon cream and almond Biscotti precede lovely layers of citrus and a finish with appealing length and freshness. Maturation on the lees provides a well-rounded, creamy mouth-feel with mouth watering minerality, good balance and a seamless finish.

It’s an absolute staple to keep in the fridge for spring brunches, weekend celebrations, or pairing with fresh sourdough and good butter.

Now that Jane is fed, happy, and rising reliably in her jar, it’s time to put her to work on the bake she was made for: The Everyday Sourdough Loaf.

Subscribe now

If you’ve ever found traditional sourdough a bit too sour, acidic, or frustratingly sticky to handle, this recipe is designed to change your mind. Because stiff starters favour lactic acid bacteria over harsh acetic acid, this loaf rewards you with a creamy, buttery flavour profile and a tender crumb.

Why a “Stiff” Start?

If you’ve struggled with the mess of a traditional 100% hydration starter, Jane is here to change your mind. Here is why I’ve fallen for this method:

• The “Slow Burn”: Because there is less water, Jane ferments more slowly. This means I’m not a slave to her schedule; she stays at her “peak” rise much longer.

• A Gentler Flavor: Stiff starters favor yeast and “sweet” lactic acid bacteria, resulting in a creamy, mild flavor rather than a harsh vinegary tang.

• Less Mess: No more sticky drips down the side of the jar. You can literally pick her up and knead her.

Caring for Jane: The Feeding Ritual

Feeding Jane Dough is more like a quick massage than a stir. Here is the routine that keeps her happy and rising high.

What You’ll Need

• 200 g of your starter

• 200g Bread Flour

• 100g Filtered Water (Room temperature)

The Step-by-Step

1. The Mix: In a clean bowl, combine your starter, flour, and water.

2. The Knead: Since she’s stiff, you can’t just stir. Use your hands to knead the flour and water into the starter until it’s a smooth, firm ball.

3. The “X”: This is my favourite part. Cut a deep cross into the top of the dough ball. This helps her expand and lets you see exactly how much she’s grown.

4. The Rest: Pop her back into a clean jar and let her sit at room temperature for an hour and then put her in the fridge

Pro-Tip: A happy stiff starter should smell like sweet milk or yogurt, not like nail polish remover. If Jane smells a bit boozy, she’s just hungry!

What’s Next for Jane?

Now that Jane is settled in, the possibilities are endless. We’re talking fluffy brioche, structured sourdough loaves, and maybe even some cinnamon rolls.

I want to hear from you: * Do you have a “Jane Dough” in your kitchen, or are you a liquid starter loyalist?

What should be the first thing I bake with her?

Leave a comment

I used to blog a while back, and I’ve decided it’s time to return to writing—this time, right here on Substack.

About Me
I’m a 30-something South African with a kitchen constantly covered in flour and a pair of running shoes that (mostly) justify the cake eating.

I am a home cook who is obsessed with trying new dishes. Whether it’s nurturing a sourdough starter or training for a run, I love things that take patience and grit. But I also believe that life is too short for bad food. If I'm going to run the kilometres, I'm going to eat the delicious food that makes it worth it.

What you can expect
I’ll be sending out a newsletter Weekly. You can look forward to:

• The Recipes: Tested, tasted, and written out in full (no more “link in bio” hunting on Instagram).

• The “ZA” Influence: Exploring local South African ingredients and how to use them.

• Kitchen Notes: The mistakes I made so you don’t have to.

  Thanks for reading Some Flavour! Subscribe for free to receive new posts and support my work.

I am so excited to be writing again. If you love food that has a bit of soul and a lot of flavour, I hope you’ll stick around.

Hit the subscribe button so you never miss a plate.