Restored Photo

I think I’ve posted this photo before – one of our faithful customers Carys’ picture of baking at the family farm near Bala in the 50s – with the little lamb at the front and the Live Chicks boxes at the back – a true Environmental Health Officers nightmare. Well, I honestly am very close […]

Yet Another …

So to round off the week I found something ominous under the bed. Like a lot of things in our life, the bed is a bit improvised. It started life as a futon from Habitat (remember Habitat) – very smart, low with elm slats and two red futon mattresses. During the day it was a […]

And Another Thing

It’s obviously one of those weeks – except this time let’s name names. You see that curly bit that looks like one of those contraptions they have at garden fetes where you have to move a metal ring on a handle along a twisted rod without touching it. If you get to the end you […]

A Couple of Things

I’ve been thinking about this for a while and I think it falls right into the TBoB principle. Crap !: I sent a copy of the book of to a small company who market baking equipment to (mainly) home bakers – I’m not naming names but there aren’t that many about – to ask if […]

Evolution

“Evolution, Mama, Evolution, Mama, Don’t you make a monkey out of me” as the song goes. Some people learn by working their way from one end of a book like Jeffrey Hamelman’s “Bread”to the other. I’m not knocking this approach and it’s an excellent book but I tend to develop by stealing ideas from less […]

Microbakery Courses

Just finished running the first of my new style two-day, individual courses for people who want to set up a microbakery at home. New style because now I’m “retired”. “Retired” means that instead of having 9 varieties of bread in a number of different weights and knocking out around 90 loaves, I select one dough […]

Broa de Milho 1

Jeremy and Azelia have both covered Broa, the Portugese corn bread. Making a bread you have no experience of is tricky because you have no benchmarks and especially when it involves making a porridge of maize where the hydration can vary so much. This one comes from The Taste of Portugal by Edite Vieira, a […]

That Dough Again

I’m still messing around with the pizza dough, partly to see if it’s worth my while to supply a local restaurant with buns. So yesterday I did the same buns + some wholemeal – very slightly raising the hydration for the wholemeal, knowing that I will probably have to raise it again. Buns came out […]

Juilian Graves

Julian Graves gone bust – all your baking needs half price

Trefriw 2012 – Pam’s Pix 2