When you’ve made your Jamaican Easter Buns, what to do with the rest of the Titanic Dry Stout? Nina’s fabulous Bread with Dark Beer of course! Bread formula coming shortly.

Couple of weeks back in the Guardian, Meera Sodha, presented a vegan recipe for Jamaican Easter Buns containing highly unnatural ingredients like almond milk and sunflower spread (see here). People of a nervous disposition might also be disconcerted to be faced with commercial yeast hidden in the ingredient list. Still, nothing is beyond redemption: a […]

Not very exciting looking stuff, is it? However, it’s one of those iconic items that spring to mind when the question of what defines Welsh food arises. It’s seaweed, Porphyra Umbilicalis, and maybe sounds a bit more upmarket if you call it by its Japanese name, Nori. Anyway, a guy called Matthew did a bread […]

Think I’m entering a Welsh bread phase. Bara Surgeirch – sour oatmeal bread – a Welsh soda bread.

That’s the holiday shopping done then. Aldi special offer £7.99.

Just posted in the “Enriched Doughs” section, Hot Cross Buns: What’s all this snow? It’s Easter next week …

Bread formulas uploaded this week: Oat & Honey Med Bread Nina’s Swedish Spiced Laputabrot Fig & Walnut Wholemeal Nina’s Simple Danish Rye This site provides free information to bakers. Make a contribution to this service by clicking on this link: paypal.me/partisanbaker

A whimsical thought.  Are the little critters in your starter seasonally affected? I don’t mean, does the temperature affect them, because it obviously does. Raise the temperature your starter’s development speeds up, colder temperatures retard. Less than a fortnight ago we were hit by viciously cold weather, sub-zero temperatures made worse by snow and searingly […]

Requested by Rene, now posted in the Specials section of the Menu, Fig and Walnut Wholemeal.

Second year on the trot – not one but two photos in the Bread Bakers Guild of America calendar: The top one shows Nina’s Simple Danish Rye with the quarry and Glyder mountains in the background. The second one is the smaller photo under “Wednesday” – Klimentini’s family recipe for Christopsomo.