Came over all Autumnal yesterday. Sacrificed half a bottle of Westons Organic, grated a few apples from the tree – voila, Apple & Cider Rye: 100% wholemeal rye, all the liquid is cider, came out pretty perfect. Notice anything different about the site?    

Few months back I bought an interesting banneton from Quivertree on ebay – a tenner delivered which I thought was jolly decent. It’s advertised as a baguette basket but it will take about a kilo of dough. First off, even after all these years, I’m still amazed that a loaf this big can come out […]

Made a batch of Cistercian/Torth Owain Glyndwr/Torth Caradog (my breads tend to have a name for every occasion) in last week’s bake: (note the little jar of fermenting apple on the shelf. Pain des Pommes coming soon) Still chewing on one eight days after baking …

Something about this reminds me of Madness – the band – silly walk – no?

So I’m sitting around minding my own business a couple of weeks back when an email clatters into the mail box. It’s from Cynan: can I supply trenchers for a mediaeval feast for Gwyl Owain Glyndwr? My reputation for mediaeval bread must have gone before me. For a number years I supplied bread for an […]

Last of my entries: “Marcus Row’s Dark Wheat Beer & Red Onion Bread nestling in the Spring primroses. Slowly fried red onions finished in simmering wheat beer cooled and incorporated into an overnight leaven sponge. Using dark beer deepens the flavours. This is the bread formula I most wish I’d developed myself.”  

Other people can do what they like but personally I wonder about the current trend towards highly decorated breads. What could be more effective than these simple slashes on this week’s Medbred – an olive oil bread with red onion and herbs?

Torth Caradog!  A 2K loaf containing a whole bottle of Caradog, the bottled beer of Bethesda’s new brewery Cwrw Ogwen. Bursting with whole grain.

Mom 96 yesterday eager for the cab to take her to lunch. Had to quieten her down with a small prosecco …

Off to Brum tomorrow with a Brioche Provencal under my arm and a frozen fish pie in my bag. Mom’s 96th birthday on Thursday.