Snaps II

What was the weather like in France, Mick? Bit damp in parts although it didn’t seem to bother our neighbour, Alain, as the flood laps up to his garage door. The car is actually parked against the curb. We did wonder for a bit as the water crept up the terrace – the doorstep’s only […]

Holiday Snaps

Good old campagne Salt & Pepper Crackers Black Olive Bread – a holiday tradition. Can’t ignore the amazing Olive stall at the market.

Something Fishy

Look at this: Whole merlu (hake) off the market at Arcachon. A mere 8€ for 1.6K

Vacances 2018

End of our first week back in France. Sorry you can’t be with us but, for your entertainment I’ve put up a pdf of last year’s highlights. Go to arcabake17 on the menu and see what bakers get up to on their hols.

Recent Breads

In just the last couple of weeks I’ve put up another seven bread formulas on the partisanbaker site: Pain Niçoise Mediaeval Barley Bread Cistercian Black Olive Bread Black Bean Bread with Herbs and Jalapeños Jamaican Easter Buns Nina’s Bread with Dark Beer Check them out. Make a contribution: paypal.me/partisanbaker Every little donation helps the site […]

Bath Buns aka The Fastest Bun in the West

One of the regular mutterings about sourdough is the length of time it takes – there’s no way you can just make bread when you fancy it. Oh, really ….? Knock up a dough at 80% hydration. It’s wet enough for you to mix with a spatula so you don’t even have to get you […]

Rest of the Bottle

When you’ve made your Jamaican Easter Buns, what to do with the rest of the Titanic Dry Stout? Nina’s fabulous Bread with Dark Beer of course! Bread formula coming shortly.

Free From – Vegans

Couple of weeks back in the Guardian, Meera Sodha, presented a vegan recipe for Jamaican Easter Buns containing highly unnatural ingredients like almond milk and sunflower spread (see here). People of a nervous disposition might also be disconcerted to be faced with commercial yeast hidden in the ingredient list. Still, nothing is beyond redemption: a […]

Laverbread

Not very exciting looking stuff, is it? However, it’s one of those iconic items that spring to mind when the question of what defines Welsh food arises. It’s seaweed, Porphyra Umbilicalis, and maybe sounds a bit more upmarket if you call it by its Japanese name, Nori. Anyway, a guy called Matthew did a bread […]

Bara Surgeirch

Think I’m entering a Welsh bread phase. Bara Surgeirch – sour oatmeal bread – a Welsh soda bread.