A Classic Sourdough glows red in the sunset …

I can’t help it. At Christmas, if everyone else is baking Panettone, I’m baking Brioche de Noel. If they’re baking Stollen, I’m baking Christopsomo. I’m just perverse like that. So when it comes to Easter, it’s Jamaican Easter Buns, not Hot Cross Buns. Jamaican Easter Buns (full bread formula here) are rather more robust than […]

Kev’s fault again. He rolled round with this tub of relish spotted in Tesco with the news that there was a world-wide shortage of jalapenos. Had the bright idea of trying it in a Jalapeno/Cheddar bread that I hadn’t made for years. (Formula here – Cheddar & Jalapeños) Followed the above formula substituting the same […]

Yes, Spring has arrived in Bethesda. The sun is shining and the fresh breeze is whipping the dust off the quarry in great clouds. Could film Laurence of Arabia up there at the moment … First proper outdoor photo of the year? Pain de Campagne. Wonder how many thousands of them I’ve baked over the […]

I am in the luxurious position of having retired from baking for sale three years ago and owning a Pico since then. So I can mess about without worrying about the effect my mistakes and idiosyncrasies might have on customers. Whenever I mix pizza dough for myself and my partner I do twice as much […]

It was my birthday on Monday (a mere 78 if you want to know) and Sue dragged me off to big London for a gastronomic few days, the highlight of which was lunch at Moro on the day. Arrived Saturday evening in the pissing rain, the train only two hours late. Took a cab to […]

Every Sunday, on the stroke of midday, Kev comes up and we share a glass of cider. I supply the cider and Kev usually brings a bottle of wine, so I get the better half of the bargain. Couple of weeks ago he says, I’ve got something a bit different for you – a haggis. […]

I’ve devised plenty of bread formulas in my time, but never one that developed in the course of the actual mixing/fermenting/baking process. First off, Santes Dwynwen is the patron saint of lovers in Wales and her day is 25 January. My version of her story can be found here. Back in 2018 I produced a […]

Yet another variation on Raisin Challah mainly from the Babka Zana wholemeal recipe recalculated to include the raisins. Here’s the formula: Method here Just as good with cheddar for supper as with honey for breakfast …

It’s a truism that bakers never have bread for themselves (even retired bakers). Apart from miscalculations, you weaken and give the bread you put aside for yourself to a pleading customer who forgot to order. Nowadays, of course, there’s the memory factor – the so called Senior Moment (daft old bat!) And, if you only […]