We were at our friends Kathy and Dave for a New Year’s Eve party, as you do. I did a sourdough intro course for Kathy a few months back  – present for a Special Birthday. She’s someone who likes clear instructions so I gave her some along with a bag of preserved fruit to make […]

The wise virgin not only keeps her wick trimmed but has a box of 80% hydration pizza dough in the fridge so that when unexpected guests arrive, as has been known to happen during the Festive Season, a Pear and Rosemary Focaccia can be knocked out before lunch (bit like the England Test Cricket Team […]

Got this from the Guardian the other week – recipe – Selin Kiazim, a Turkish Cypriot chef who has a restaurant in London. I mean I didn’t use her bread recipe, I used my 80% hydration pizza dough. But I like the idea of a second sort of dough inside another dough. The inside “dough” […]

Always a problem this time of year the Magi having to choose between a second hand Bactrian or a Dromedary – one hump or two? This is clearly a Bactrian. All right, it’s what happens when you sandwich a spare bit of Brioche de Noel between two bits of left-over Christopsomo. I think the Christopsomo […]

Thanksgiving bread: white & wholemeal wheat & rye flours, rye starter, cranberries soaked in bourbon & orange juice plus toasted peacans. Beats muesli for breakfast any day.  

Of course, fancier bread has it’s place: Oat & Honey – Three Bears Bread.  

Forget your fancy loaves, if there’s anything more perfect than a plain old wholemeal … … it’s two plain old wholemeals.

Last weekend a few of us baked again at Gill & Jay’s in Trefriw. That’s where the challah was born. Unbeknownst to me, that Marcus Row videoed me shaping the challah, getting into a hopeless mess and having to start again. Well, it was a first attempt at a two strand braid: Here’s Joe showing […]

First attempt at a two strand braid. Very weird experience.