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 […]

Wise Virgin

The wise virgin not only keeps her wick trimmed but has a box of 80% hydration pizza dough in the fridge so that when unexpected guests arrive, as has been known to happen during the Festive Season, a Pear and Rosemary Focaccia can be knocked out before lunch (bit like the England Test Cricket Team […]

Pilavuna

Got this from the Guardian the other week – recipe – Selin Kiazim, a Turkish Cypriot chef who has a restaurant in London. I mean I didn’t use her bread recipe, I used my 80% hydration pizza dough. But I like the idea of a second sort of dough inside another dough. The inside “dough” […]

It Must Be A Camel

Always a problem this time of year the Magi having to choose between a second hand Bactrian or a Dromedary – one hump or two? This is clearly a Bactrian. All right, it’s what happens when you sandwich a spare bit of Brioche de Noel between two bits of left-over Christopsomo. I think the Christopsomo […]

Partisan Sales

At last it can be revealed!! The Partisanbaker has been working for months fermenting, maturing and blending Tabasco-style chile sauces!!! Check them out here together with our Mustards and, (I’m afraid you can look but you’ve already missed out), this year’s Christmas Breads. Still time to buy Bread Course Gift Vouchers, Books even a Partisanbaker […]

Thanksgiving again

Thanksgiving bread: white & wholemeal wheat & rye flours, rye starter, cranberries soaked in bourbon & orange juice plus toasted peacans. Beats muesli for breakfast any day.

Porridge, Anyone?

Of course, fancier bread has it’s place: Oat & Honey – Three Bears Bread.

Wholemeal

Forget your fancy loaves, if there’s anything more perfect than a plain old wholemeal … … it’s two plain old wholemeals.

Gill & Jay’s

Last weekend a few of us baked again at Gill & Jay’s in Trefriw. That’s where the challah was born. Unbeknownst to me, that Marcus Row videoed me shaping the challah, getting into a hopeless mess and having to start again. Well, it was a first attempt at a two strand braid: Here’s Joe showing […]