5 O’Clock Lunch

Weak excuses for a drink: Beautiful if freezing sunny day yesterday. Our good neighbour Steffi toiling away in her garden. Do you fancy a Mojito about 1.00p.m.? We’ve got too much mint. So I’m prepping lunch for about 2.00p.m. We gather at 1.00p.m. as arranged and sip a leisurely 2oz cocktail. Anyone fancy another? I […]

Lavash

This is sort of a response to the diabetes thing – how to cut down on the volume of bread without cutting down on bread. Gives me an excuse to look again at flatbreads and crackers: When I’ve needed lavash previously I’ve just toasted split pita breads – never seen them custom made before. But […]

Legs II

A lot of people seemed to think that Legsie was better looking than yesterdays loaf. So here for you is Bethesdabakers pest control officer in her best winter coat:

Wholemeal Pain a l’Ancienne

What a trial having to eat whole meal bread!! Haven’t done this for a while. Me (in reflection), the noble Legs and Wholemeal Pain a l’Ancienne. Hard living with diabetes. Method here

Eat Less Bread

That’s what Nurse Bethan said yesterday and Hilary, the pharmacist who makes bread herself said, “Moderation in all things. You don’t do moderation though do you Mick?”. The thought of having an immoderate image cheered me up a bit. You see, they’ve captured me for a second time. Back in 1992 I walked into the […]

April Bearded II

Same formula, same kneads but one hour fermentation and four in the tin. Rose very slowly. (Good example of why guides such as the fingertip test should be used with caution. Poked it after three hours and the indentation hardly moved – in theory it was on the verge of collapse only it wasn’t!). Crumbly, […]

April Bearded

No, it’s not about ladies in freak shows. When Rick and Maggie came up for the day after Christmas they brought a couple of local flours from South Wales milled at Felin Ganol one of which is April Bearded. As you would expect these are very soft flours plus they were so coarsely milled I […]

Suggestions Please

I try to enhance my State Pension by selling books and running the occasional bread course. It’s hard work. Most of my encounters with other people in this regard are pretty positive and a good experience. However, every now and again … Last week on 06 January I get an email from my blog from […]

Cousins in America

Rick & Maggie came up from darkest South Wales for the day yesterday. I had noticed the similarity between the man himself and the farmer in the Central Milling ad in the Winter Edition of the Bread Bakers Guild of America’s Breadlines magasine. So I stuck my hat on his head and took the picture: […]

“Experts”

We were at our friends Kathy and Dave for a New Year’s Eve party, as you do. I did a sourdough intro course for Kathy a few months back – present for a Special Birthday. She’s someone who likes clear instructions so I gave her some along with a bag of preserved fruit to make […]