Yes, it’s that time of year again. 1 K of scotch bonnets only a fiver from Bangor Market because it was the end of the box. All you do is puree the chiles stalks and all with garlic sugar and salt, let it stand for two days to get it fermenting, put it in the […]

The first Old Rosie/Apricot Rye was slow rising and had a tight crumb even for a wholemeal rye. I wondered if the alcohol was inhibiting the yeast in the starter so I did a little experiment. On the left, the cider has had the alcohol boiled off. The dough on the right has straight cider. […]

Lots of years ago I ran a bread course, in the privacy of his own home, for Mike, his partner and another couple. And he’s been baking sourdough ever since. He recently contacted me to ask for a course “that would take his baking further” and one that involved using different combinations of flours. After […]

Another little variation on the Wholemeal Rye/Cider theme. Yes, I spared a bit of my precious Old Rosie supply in the name of breadmaking. The apricots give a deep, brown sugar aftertaste.

Nearly a month now since Rick and Maggie hosted this year’s Bethesdabakin’ at Mair’s Bake House. As ever they did a great job. Thank you my friends. Everyone attending was an old baking friend, the one newcomer being Tom Baker who has inherited Machynlleth market from Rick (www.ryeandroses.co.uk). Particularly nice to see Terry (and his […]

One of the things that most distresses bakers is the sight of crap buns being used with burgers and roast meats even with quality gear at up-market food festivals. Here’s one of several solutions I have up my sleeve: Tahini Butter Buns devised by Dan Lepard from Tony Kitous’ Comptoire Libanais converted to natural leavening […]

Us elderly people need to take precautions during this prolonged spell of hot weather. One thing we have to take care of is our liquid intake – how to maintain a gentle level of alcohol without becoming too arseholed to get the parasol up. The answer? Sangria – not the brandy laden rocket fuel of […]

On the way down to Mair’s Bakehouse with Jay and Rob Butters for this year’s Bethesdabakin’ weekend, we called in at Felin Ganol to pick up flour. Felin Ganol is one of the few remaining water mills In Wales and is run by Anne & Andrew Parry. Even though the water was very low in […]

To begin at the finish: Rick prepares the order for his last bake in that fantastic Alan Scott oven. For ten years he and Maggie have been banging out fine breads and pasties at Mair’s Bakehouse and taking them to market. Either that or he’s doing his Arfer Brown imitation, “Fire!!!” …

This is the etc. No need for Panibois – French herb boxes will do (Big G used to bake mini-focacce in Camembert boxes). This is just spare dough from the Salt & Pepper Crackers from a few posts back. Then it was Sue’s birthday when we were away. Lunchtime the day before I suddenly realised […]