Show your workings: equals: QED Nina’s Simple Danish Rye + Chocolate & Raisin Rye

Here’s a dysfunctional family: the louche Dan de Campagne (look at those kiss marks), his consort, Black Olive, lurking behind, and their bastard offspring, Braidy, genetically two strands Campagne one strand Olive, cockily upright – the little prick. And what about this gang of ruffians: think they’re ciabatta but they’re more boot boys than slipper […]

The 10th annual Bethesdabakin’ weekend will be held this year in Twickenham, London August Bank Holiday weekend 27/28. A weekend’s baking for bakers of all standards based on shared costs which should be around £80.00 which includes hire of a catering kitchen, flours and ingredients + food. Details here Please share this information.

Look at this: No, it’s not mine. Maggie Parkhill in Australia bought a pdf version of Bethesdabasics. I only emailed it to her yesterday morning. This is her first loaf. Stick with me kids. I can make bakers of you all! Great stuff Maggie.

For Ted, my Brother-in-Law, whose funeral we went to on Friday: I met one of my Nieces at the bar after and she said “Your Sue here?” which I heard as “You still here?” which as I remarked is a nice thing to say at a funeral. We died laughing …

Passover was coincidental. Steffi next door has had her tonsils liberated and was in need of soft bread plus I wanted to try a single braid challah. Well it was going to be two loaves but I promise you I was totally unable to repeat a figure of eight knot and the dough was getting […]

Was passing through Chester on Tuesday where us country folk pop into the huge Waitrose to marvel at all the goods on display for the city sophisticates. What do I spy on the cut-price shelves? And what does Dark Wheat Beer remind me of? Marcus Row’s Red Onion and Dark Wheat Beer Bread – a […]

Just had an email from Jeff, a recent student, saying that his breadmaking had really come on since doing the course. Feedback like that always cheers me up greatly but this time I also felt a pang of guilt. Why? because I said I’d covert his favourite recipe to sourdough and several weeks later it […]

… and other food writers who in the course of their recipes say, “serve with a slice/chunk/loaf of sourdough.” Two sourdough loaves; on the left chocolate brioche, on the right Pain de Campagne. So, dear food writer, how do I know which one to choose?