Bread Course

Yeah, I know I’ve been a bit quiet but there’s a lot going on and I might be coming back to life and you’ll wish I’d shut up again. Anyway, anyone up for a two-day sourdough course in Bethesda, Monday/Tuesday 29/30 July? Just two places up for grabs. 01248 600387

Cymraeg

At last, at great personal expense, Bethesdabasics has been translated into Welsh and is available as a pdf for a mere £10: If there’s enough interest in this unique publication I’ll order a print-run.

Pizza – even more

Same dough (you have been following this series, haven’t you?) which had been in the fridge two days – even gave it a few folds just to demonstrate my knowledge of techniques.Made a basic tomato sauce. Fried an onion, a little celery, some mushrooms, diced left-over cooked lamb, jalapenos. Added some creme fraiche and cooked […]

Snaps III

Madames, Messieurs – Voila! Starter in fridge five and a half weeks, refreshed Monday, returned from my hospital bed to refresh a second time Tuesday, hand mixed dough Wednesday, three short kneads, no folds, four hours fermentation, shaped, three and a half hours prove, baked 65 minutes at 210C – a pretty perfect 2 Kilo […]

Snaps II

Rye starter after five and a half weeks in fridge: White granular crust on surface, fine underneath. Refreshed a.m. – pictured following morning. As I expected took longer to pick up than the white. Starter had risen, fallen and was quite active.

Holiday Snaps

Well, yes, we’re home after getting a final comprehensive soaking (and a fabulous last meal at Tupina) in Bordeaux on Saturday night. As well as the annual self portrait of Sue and me sitting against the hedge I usually do the starter snaps for those doubters who are scared of their leaven. Before we left […]

Suntan!!!

After being here the best part of four week I’ve finally got a light suntan – on my burger buns. Decided to make the perfect burger/frites in the most difficult conditions – crap oven, impossible to get any serious heat into the frying oil. Did pretty well really. Made brioche buns and green olive and […]

Still here …

…. but less tha two weeks left. The only thing you can say about the weather after three weeks is that the rest of France (and Europe) are having it worse. This oven gives a new meaning to “white bread”: Doesn’t matter what flour you use, it comes out white. Had a go at olive […]

Page 43

“Please may I buy a copy of this wonderful book?” emails Martin. I’m totally impervious to praise, you understand. But, if you’ve already put your hand in your pocket and bought Bethesdabasics, here’s a bit of bonus so turn to Page 43 – Tortillas. We had the second half of a chicken in the fridge […]

Technology!

Been here best part of two weeks already and it is the feast of St Honore, patron saint of bakers and it’s pissing it down. I am being SERIOUSLY challenged by technology. Just before we came to France I bought a Blackberry Playpad and a little keyboard and we brought this and a laptop over […]