Felin Ganol Wholemeal

Today’s lesson is taken from Page 18 of Bethesdabasics (ISBN 978-0-9570134-0-7 The PArtisan Press 2010 £12 – but then you have already bought a copy) – Wholemeal. I’ve always used white starter to leaven my wholemeal – not as policy but because I can’t be bothered to keep a wholemeal starter. Anyway, the 11% or […]

Quietest Week of the Year

That’s what the last week in August, running into the bank holiday, is. Orders down by a quarter to a third while customers try and squeeze the most out of the last of the summer holiday. Given that, an awful lot seems to have happened. End of the previous week I did a sourdough demo […]

BVM (Bethesda Virgin Mary)

It was only a mini baguette made from a bit of left-over Normandy Rye Cider dough, but when I came to cut it for my ‘umble baker’s lunch, there it was: the face of the Bethesda Virgin Mary (the Laughing Virgin) staring straight back at me. Put me right off. I had beans on toast […]

Matt’s Gummy Bottom

Matt sent me this problem. Baking Nina’s Simple Danish Rye he sometimes gets a gummy bottom like this: Further more, he says sometimes, when he bakes two loaves, one is gummy the other is fine. He gives the dough 45 mins bulk fermentation in the mixing bowl + 2-3 hours proving in the tin. Then […]

Danish Peasant Loaf

What a lucky boy I am – I have Nina Holm Jensen to supply me with all the Scandinavian recipes I need. And she’s clever. The Swedish Rye she posted on the Bethesdabakin’5 blog here was transformed by her into Danish Peasant Loaf in the couple of weeks after she went home by the addition […]

Starter Page

In March 2007 we went to France for three months during which time I wrote my big book, The PArtisan Baker. Maybe it will see the light of day, maybe it won’t. Since then I’ve been concentrating on smaller books that I can have printed and publish myself. Bethesdabasics is doing well (in my modest […]

Odds & Sods 26.07.11

On the Readers Write Page I’ve just added a link to photos by Tony Inga + plus a newly found correction to Page 25 of the book. On the Ask Yer Uncle Page I’ve added my method for converting yeasted recipes to sourdough.

Chocbrot

Had a go at Geraint’s Chocolate Raisin Rye this week (here). Came out pretty good. Using 85% chocolate, it didn’t come out too sweet. The mixing is so simple it would be a great one to make with kids.

bethesdabakin’5 – Part One

Strangely enough, even though I was there through every minute of the setting up, the event and the clearing up, I feel as though I missed everything that happened during the Bethesdabakin’5 weekend. That’s not to say I didn’t have a great time with other people having a great time baking in the sunshine, and […]

Brioche

You already bought my book, Bethesdabasics, so you know I do a sort of poor-man’s brioche, Brioche au fromage de brebis aux figues. It’s not as artery-hardening as the classic French brioche which is awash with butter and eggs but it’s still light with a buttery taste. (You haven’t bought the book yet? Strike now […]