No, it’s not about ladies in freak shows. When Rick and Maggie came up for the day after Christmas they brought a couple of local flours from South Wales milled at Felin Ganol one of which is April Bearded. As you would expect these are very soft flours plus they were so coarsely milled I […]

Rick & Maggie came up from darkest South Wales for the day yesterday. I had noticed the similarity between the man himself and the farmer in the Central Milling ad in the Winter Edition of the Bread Bakers Guild of America’s Breadlines magasine. So I stuck my hat on his head and took the picture: […]

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.