Seem to be busy with courses just now. Here’s Elaine from Ruthin appropriately with a Big G Cherry Tomato Focaccia – appropriately because I got this from Gareth Roberts aka the Corwen Kid and Ruthin is pretty close to Corwen. Really enjoyable course – Elaine was a Gold Star Student, learned quickly and was very […]

“First they overran the School of Psychology, Bangor University, North Wales and then moved inland in search of good bread. American academics infiltrated my customer list. And over the best part of ten years they have been such good customers I repaid them by developing a Thanksgiving Bread. A deep mixture of strong white, wholemeal […]

Run out of bottles

“Customers bring life to baking. Every winter Klimentini’s brother sent her loaves of the family’s Christmas bread from Greece. For the past two years it had arrived late and broken up as if the Customs suspected the strong spices of masking something more sinister. Could I recreate it for her? The hand-written recipe started off […]

Even bakers need holidays. The crazy ones pack their starter. Brioche au Fromage de Brebis aux Figues (brioche with ewes cheese and figs) above the Bassin d’Arcachon, South West France.  

As you know I got a photo printed in last year’s Bread Bakers Guild of America calendar so this year I have to go for it again. I’m not taking any chances so I’m sending a few and, as a special treat, I’ll let you have a sneak preview (in case none are chosen). Here’s […]

Yellow Mustard Seed Wholemeal Wheat. Simple is best.

Onion, Rosemary & Yellow Mustard Seed Loaf dematerialising.

Three litres. New scotch bonnets fermented five weeks. Special consignment of Jay Butters’ cider vinegar delivered by son Rob. Fortified with previous vintages. Sorry Marcus. At least another four weeks before it can be broached. Better next year.