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 […]

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 […]