96

Mom 96 yesterday eager for the cab to take her to lunch. Had to quieten her down with a small prosecco …

Brioche (& Fish Pie)

Off to Brum tomorrow with a Brioche Provencal under my arm and a frozen fish pie in my bag. Mom’s 96th birthday on Thursday.

Course

Seem to be busy with courses just now. Here’s Elaine from Ruthin appropriately with a Big G Cherry Tomato Focaccia – appropriately because I got this from Gareth Roberts aka the Corwen Kid and Ruthin is pretty close to Corwen. Really enjoyable course – Elaine was a Gold Star Student, learned quickly and was very […]

BBGA Calendar IV

“First they overran the School of Psychology, Bangor University, North Wales and then moved inland in search of good bread. American academics infiltrated my customer list. And over the best part of ten years they have been such good customers I repaid them by developing a Thanksgiving Bread. A deep mixture of strong white, wholemeal […]

Update for Marcus

Run out of bottles

BBGA Calendar III

“Customers bring life to baking. Every winter Klimentini’s brother sent her loaves of the family’s Christmas bread from Greece. For the past two years it had arrived late and broken up as if the Customs suspected the strong spices of masking something more sinister. Could I recreate it for her? The hand-written recipe started off […]

BBGA Calendar II

Even bakers need holidays. The crazy ones pack their starter. Brioche au Fromage de Brebis aux Figues (brioche with ewes cheese and figs) above the Bassin d’Arcachon, South West France.

BBGA Calendar

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 […]

Thomasina Miers on Sourdough

Only just noticed (all right, Sue has been trying to get me to read it all week) but Thomasina Miers gave a recipe for panzanella in last Saturday’s Guardian. Her introduction contains the most succinct and unfussy description of why you should eat sourdough. Click here to view. Guess what we’re having for lunch?

Handsome Chaps

Yellow Mustard Seed Wholemeal Wheat. Simple is best.