Some of the tastiest lunches (that’s what we do) come from leftover ingredients – it’s a universal truth. A shoulder of lamb is going to provide the two of us with at least three meals, this one usually coming third after the Shepherds Pie. This is a great little book bought remaindered for pennies about […]Read More Scraps #1
Oh yes it can! Last Halloween it was Transylvanian Vladbread but as we move into Spring we shift back to the more gentle Beetbrot. If you read the previous two Posts you will know (1) I’m sort of retiring but (2) Carrie, our resident ewes’ cheese maker, has been slipping me dairy products to use […]Read More Can’t be Beet
I love wholemeal rye but I don’t often bake it and I neglect my starter and it develops moulds that have to be scraped off and I have to put the starter through an intensive feeding regime and store it in the fridge until it’s cured. Then it pops out refreshed as though nothing had […]Read More Sonderjydske Rye
To prevent the retiring baker’s hands becoming idle, a contactless delivery occurs. Two mysterious white-filled glass jars on the porch shelf and a masked Carrie standing well back as instructed by the fading sign on the front door. Carrie Rimes is the star of Bethesda’s burgeoning artisan food scene. Well actually there is no artisan […]Read More Bara Surgeirch
Maybe I should have said “Becoming a Home Baker Again”. My last gig with Cadwyn Ogwen (local community food hub) was not working out for me. I haven’t baked for sale since Christmas, had my 74th birthday in February, membership of Bread Bakers Guild of America expired yesterday, my Public Liability Insurance runs out next […]Read More Becoming a Home Baker
Yip, 80% hydration dough again. Monday morning. How to make it special? Mince in the freezer, dough in the fridge – has to be Burgers! Dough has only been in the fridge overnight – never used it this fresh before. Usual routine. 100g dough straight from the fridge. Turn on the oven to 250C. Soon […]Read More Alright then – how about Day 2?
Yes, another episode in the 80% hydration story. Click on the link if you want to catch up. Basically it’s a simple wet dough that I make most weeks. It goes straight in the fridge for at least two days after which I start using it for pizza and focaccia, and then for rustic buns, […]Read More On the Seventh Day
Happened upon some Conwy mussels today, in fact they were delivered to the front door by Llandudno’s Mermaid along with a bunch of other seafood goodies. One of the many things we have learned during lock-down is the Mermaid does free deliveries to Bethesda for orders of over £20.00 and, given the price of cod, […]Read More Moules Poulette/Frites
Yet another use for matured 80% dough. Alright, it’s a pizza if you really insist. 200g each of dough after 48hrs in the fridge. Pressed out on a pizza tin and proved for a couple of hours. Original from a James Martin recipe Lebanese Spiced Lamb on BBC Food. For two pizzas I started with […]Read More Lebanese Lamb Flatbreads
Three days separating Valentines from the birthday but it’s classed as holiday so we still had a good, if less up-market, time. Difference on the Wednesday was I didn’t have to do anything but sit on a high stool and pop corks and not fall off. What an amazing difference a three day marinade and […]Read More Followed by … The Birthday!