I’m currently revising “Sourdough Made Simple” and planning a series of little ebooks so I’m putting up a few bread formulas on the blog to wet your appetites. They might change and they certainly won’t be there for ever so take advantage now. Position the cursor over “Bread” on the top menu and a sub-menu […]

If you think I’ve been quiet for the last several weeks you should talk to Sue. She would tell you there’s been nothing  but moans and groans, whining and complaining from me since I last posted here. It’s my knee. It died last time I did a big bake. You know what these aches and […]

Two weeks, two new breads from famous bakers. The daughter of one of my customers moved back to Wales from France with her Breton husband who, of course, was soon raving about my Pain de Campagne. So I poked around the net for a Breton bread to have a go at. The only thing that […]

Un pain ironique to celebrate the birth of Charlene, Princess of Ambridge: First you need a couronne banneton: Not a cheap item (but then neither’s Princess Charlene). This one’s about a 1 kilo basket so I just stuck to my usual 940g dough to produce an 800g loaf. After proving the method is divide the […]

Bugger me. One day we’re celebrating International Workers Day, next day we’ve got another royal mouth to feed. Gert was doing Cuba forMay Day so he ordered Black Bean, Jalapeno & Coriander Bread: But I also took the opporunity to make some cigars – Fidel’s Exploding Cigars! You all remember the CIA plot to knock […]

“Tropical” says Gert last week. “Spring fever” says I as an aside. Nosed around a few Caribbean sites for ideas: Invented Caribbean Pumpkin/Allspice Bread – Butternut Squash, Pecans, Raisins, Brown Sugar, Alspice, Ginger. Pretty good for breakfast this morning.  

The Russian Muffin. Actually I had a friend coming to dinner who has trouble with wheat but can do rye and I wanted something crostini-ish on which to serve a very rich goo of chicken livers. I think it could be said to be a work in progress. Welsh Muffin?  

Look what the Easter Bunny done left: Brioche au chocolat, Brioche Nicoise, Chocolate & Raisin Rye (100% rye)  

Q: Hey DrDoh. My problem is I love that Borodinski with the coriander seed on the bottom. My partner loves the bread but not the seed. Is our relationship doomed to failure? A: Hi Budgieboy. This was one of the toughest problems put to me and I lost a lot of sleep struggling with it. […]

You might have noticed there’s a bit of cleaning up occurring on this blog. I just realised it’s been running for over five years and has amassed getting on for 375 posts and – it makes a girl think. It’s the old dilemma of which direction(s) to take next. I’ve developed my own baking style […]