Biker Ben’s Cheesebread

Newly-sort-of-retired I am finally trying out a few different recipes. Like seven months later I’m making Nina’s Seed Biscuits and Ben’s Cheese Bread from last year’s Bethesdabakin5: Big baguette for me; little baguette for Phoebe dog. Recipes here If it tastes as good as it smells coming out of the oven – big treats ahead.

Pizza (3) = Focaccia

Made my pizza dough – the same Cheese Board conversion – on Wednesday, put it in the fridge to bake some time Thursday or Friday. Thursday got taken out to lunch by Sue. Friday was given fresh, free-range duck eggs – made huevos rancheros instead. Saturday morning while herself is in the bath, turned on […]

Big Time Starter Expansion

Jo Bottrill appended this question to my birthday thread but it is well worthy of its own post. “Hi Mick, I have been using your sourdough refresh method and scaled up and down versions of your recipes for my loaves – it’s all working a treat! I retard everything overnight in my cold conservatory. (dread […]

Happy Birthday to moi, Happy Birthday to moi …

Official 65th Birthday photo by Sue Wilson. Original Casey Jones hat by Jeremy Shapiro. 65 embroidered badge ripped from birthday card from my sister Anne & partner Andrew “Mick” bread by Marcus Row (what a Star!).

Mothers Pride

I think you should all check out this article I reckon Anthony Gormley should be made one of Real Bread Campaign’s Bread Ambassadors forthwith.

Pizza (2)

Second attempt. Same dough as Pizza (1) but after a few hours fermentation, scaled at 150g, shaped into balls, placed in oiled box and into the fridge overnight. After a pretty neat seafood risotto made two pizzas – toppings from Cheese Board again: Aubergine & Red Pepper; Corn, Onion & Courgette with Coriander & Lime […]

Greggzed

Bangor City Council have come up with a novel way of filling empty shop units on the High Street: Some councils have turned empty shops into art galleries. Since just before Christmas we have had bread-substitute (BS) vendors Greggs. It’s only taken me four years decent bread supply to achieve this. That’s probably about as […]

Yeasted “Sourdough”

You all know my views on adding commercial yeast to sourdough. Add yeast and its not sourdough any more. When I was teaching people for an employment project some years backI experimented with hybrids and they most definitely inferior to naturally leavened loaves. When you try to find out the reasons bakers add yeast they […]

Pizza (1)

So, to start a new life. In less than two weeks I officially become an Old Age Pensioner and the microbakery becomes history. Big party to plan. Once that’s out of the way, finish my second book and run more bread courses. Just when I think I can unpack my deckchair I get a call […]

January

Hello Chums Sorry about the lack of blog input. I’ve been self-employed for the past 27 years but still, every January, I am paralysed by the idea of income tax returns. Anything to do with finance scares me. So I piss about for weeks shuffling receipts. Plus I’ve been planning a gourmet sourdough weekend baking […]