As you know I got a photo printed in last year’s Bread Bakers Guild of America calendar so this year I have to go for it again. I’m not taking any chances so I’m sending a few and, as a special treat, I’ll let you have a sneak preview (in case none are chosen). Here’s the first with its accompanying blurb.
Simple Danish Rye on the porch shelf of our quarryman’s cottage. In the background the slate quarry on which Bethesda is founded and the Glyder mountains of Snowdonia in North Wales.
Ten years ago I organised Bethesdabakin’, an unstructured baking weekend where bakers of all standards meet to learn from each other. This event has taken place every year since at various locations in Wales, England and France.
Nina Holm Jensen and I have been in touch since the first year when she came over from Denmark to take part. Simple Danish Rye, a heavy, moist, flavourful wholemeal rye, is one of the many great formulas she has generously shared with me.
The PArtisan Baker 