So I tried the same method with a much wetter pizza dough that had been in the fridge 3 or 4 days. It works!

This week Gert is doing Turkish therefore it has to be Pide. The brilliant thing about baking for Gert is he not only gets you devising new breads, he has you revisiting old favourites. That’s when you find out, like last week with the Cistercian, that your notes aren’t as comprehensive as you thought they […]

Well, it was going to be a poor week anyway – just baking four loaves for Gert who is doing a Welsh booze menu this week. But it’s so long since I did Cistercian I forgot the method. Basically it’s stuffed full of grain soaked in beer. This time I used pot barley which truly […]

I expect you all got your Real Bread email the other day. Last month I suggested that maybe the sensible approach to the membership problem would be to ask everyone on their email list why they don’t join. Then maybe they could create an organisation that bakers do want to sign up to. And I […]

“2 teaspoons active dried yeast ¼ cup warm water 4 cups plus 1 tablespoon bread flour ¾ cup plus ½ cup polenta 1 cup finely ground yellow cornmeal 1¾ teaspoons kosher salt 1 can (15 ounces) yellow corn kernels with liquid 1 egg ½ cup buttermilk ¼ cup dark unsulfured molasses 1 yellow onion, coarsely […]

Nothing to complain about this week I’m afraid. Four books sold to Iceland, West Sussex, Texas and Ipswich, another awaiting confirmation from someone on an airbase somewhere in Turkey. Picked up a bakery consultancy gig. This meant my pizza dough stayed in the fridge for a third day. Knocked it back: Gave it a couple […]

After Valentines: the Birthday! We wandered off to Cardiff for a largely family gathering, onto Bath, stayed a night longer than intended, as you do. Came home and what had our neighbour Steffi left in the fridge? – Only half left this morning.