Phil wants the chile sauce recipe. I told him it’s not done to ask a chap to reveal the secrets of his chile sauce, but seeing as it’s you Phil … This is an adapted version from a favourite cookery book, Pickles, Pigs and Whiskey by John Currance. I’ve done it bakers’ percentage style giving […]

Poor old Marcus was suffering withdrawal symptoms so I sent a little something in the post: That’ll keep the poor boy going for a little while but, don’t panic: Be ready about 2019 …

Some recently asked if there was such a thing as Gorilla Bread. Of course there is: Big, cheerful, rumbustious, loud, uncageable, bites your bum. First bake for about ten weeks what with having time out in France and trying to do some serious writing. 30 large ones and 12 Black Olive, Rosemary and Caramelised Onion […]

Simon and Judi came over from Dublin to do my Introduction to Sourdough course, a “one day” course over two days (two hours mixing doughs afternoon day one/five or so hours baking day two, fun and pizza lunch included). They came with intent, as you might say. Being busy people with family and work commitments […]

Now this is what you call a cheese stall: Actually it’s less than a quarter of Cremerie Nicole Hirigoyen on the market in Arcachon. Mme Hirigoyen sadly died while we were on holiday a few weeks back. She’d been on the market for decades and, although we never had a conversation, in a sort of […]

Steffi came round for dinner Friday night. She shamefacedly admitted she’d killed her starter – she did a sourdough course with me several weeks ago. I couldn’t be angry with her – she had a bottle of finest pear schnapps in one hand and red wine in the other. Plus I didn’t believe her starter […]

Well that five weeks went fast. You remember last year’s report on the state of Arcachon’s bakeries. Here’s the update. First the good news. The boulanger from La Chocolatine who got himself run over and hospitalised is well back at work: I don’t know how he does it. He works from morning til night in […]

Well we’ve been in Arcachon for twelve days already and haven’t been slouching in the baking department. Set a new record: arrived Sunday evening, refreshed starter with flour cunningly stashed in hold baggage (only a couple of hundred grams), baked first loaf Monday evening. I bet you think that’s a Pane Pugliese. Well it’s not. […]

The Mark II model from Crochendy Bethesda Pottery – well, same dome, new base. As well as being beautiful it works great. After a couple of tests I reckon 800g dough is about the maximum it will take (670g loaf weight). New version, with slightly larger dome, on sale in the pottery 40 Bethesda High […]

Simplicity is beauty in bread: Orange & Cumin Flatbread