Impromptu pizza brunch two days after Christmas. Traditionally we wander up to the Hopewell family early evening Christmas Day. Couldn’t do it this year so a couple of days later we dragged them down for a pizzafest. This was total improv based on what we had in the house. Fortunately this included dough in the […]

As you probably picked up, for the past several months I have been suffering with leg ulcers which are now finally nearly healed. Had to stop baking for customers and running courses. But I’ve been pain-free for weeks now and running out of excuses. I suppose what I’m doing is limbering up because, as I […]

… is a bread course, what else? In the past several months we have run bread courses for a retired french horn player/orchestra manager, a Baptist minister, two garden designers, a pizza restaurant owner, a sea salt entrepreneur, two intensive care nurses, a retired teacher, a machine driver in Penhryn Quarry – to name but […]

Continuing with Peter Reinhart’s Perfect Pan Pizza: Garlic Lovers’ Italian Sausage. Experimenting with baking pan pizza in cake rings. My patent spreadsheet dough calculator tells me I need 135.7g for a 6″ ring and 377g for the 10″ (after reducing his quantities by a third). The dough has been maturing in the fridge for a […]

Now that my ulcerated leg is nearly better I need a new baking plan. I’m not going back to 40+ large loaves at a time and I’m abandoning the mixer – hauling out kilos of dough from floor level is gut-wrenching. So I’m experimenting with baking 10 loaves per week, just one dough instead of […]

A little token of thanks to the vascular nurses at Ysbyty Gwynedd who, along with the local nurses, have been treating my leg ulcers. Should be my last appointment with them today although the Bethesda nurses will have to put up with me a little longer. The local health authority may be in a state […]

New feature on Detroit style pizza here

Here’s a photo I stole off Facebook. My mate Kev with a Pumpkin, Sunflower Seed and Chile loaf ready for the oven. This is a photo of Matt and Geth taken yesterday at Matt’s shortly-to-be-opened pizza restaurant in Llangefni. What they have in common is all three have done bread courses with me. When Kev […]

New feature added: Capperi a serious pizzeria – even if a visit takes a little planning … Capperi

David Lea-Wilson, of Halen Môn/Anglesey Sea Salt, is a happy boy at the end of his bread course yesterday. ” Loved the course – freezer not big enough… ” he emailed later in the day. He was also a lucky boy because a good friend bought him the course as a present. Well, People, Christmas […]