I hate them. I love the Cheese Board Collective Works book. A cooperative that’s been operating in the States since the mid-60’s has to be something wonderful. But all the recipes are in cups. That includes things like “2/3 cup (1 stick + 3 tbls)”. So we’re off to see my Mom in Birmingham tomorrow […]

Click here to see this strictly limited special offer!!!

We don’t usually do animal pics but this is a bona fide bakery operative, Legs, Pest Control Officer: Here the scourge of small rodents is soaking up the low winter sun after a hard day on patrol. Plus the near horizontal rays of the sun pick out other objects lost for the rest of the […]

Raisin Challah, naturally leavened and full of lovely gluten (someone stole a raisin)

Second two day course in seven days. Last week we had Justin doing Microbakery. Very different this week with Jeremy. His partner bought him a course for his birthday so the objective was to give him a good time but also an intensive hands-on bread skills experience. Actually that’s always the objective – it’s just […]

Sometimes I still get a sort of stagefright before a bake even though I’m entering my tenth year of baking for sale – the fear that you are about to attempt something that’s physically impossible – not just because of the aging body but also the size of the fridge for retarding and the ovens […]

Parmesan & Courgette Flatbread. Can only be seen in “Sourdough – your guidebook to the world of Naturally Leavened Bread”. No worries about cloud cover.

2 kilo Pain de Campagne taken from my new “Sourdough – your guide to the world of Naturally Leavened Bread”. Available shortly (just got to run a couple of bread courses first).

Remember this one? Bara CK bread – baked to celebrate the inauguration of Barack Obama for his first term so it must be eight years ago (bara being Welsh for bread). Cranberries soaked in bourbon and pecans. I think this loaf even has a slight resemblance to his long, thin face. It’s hard to do […]