Experimental baking I have dickered and experimented and gradually over recent years come up with a succesful recipe, rather a complex one as ingredients go, for gluten free (GF) bread to stand alongside Breadzilla’s outstanding sourdough. It has not been easy but eventually a pretty decent loaf evolved which, while quite dense, makes [...]
At the end of September we successfully completed the eighth season in a row at the Garden at Fritz where, as faithful followers will know, our community grows free and fresh and organic produce for local food banks (click the link to know more) The numbers have to be tallied but a rough [...]
Oat and Seed Loaf The search for the perfect daily bread recipe continues and this is the latest iteration worthy of sharing with the bread-making chums of my acquaintance. This loaf is one I make regularly for toast and sandwiches … slicing bread in other words. The recipe also makes excellent rolls for [...]
This quotation from a book J and I are currently reading is directed at Yorkshire friends who will, I hope, instinctively know the lady in the last sentence. For everyone else, even those poor souls who do not know where Yorkshire is, I am sure that you will be amused. The book [...]
Spring Planting Last year was the year of experimental vegetable gardening, not that we don't have many years of experience but very little of that in Canada. We had three excellent raised beds installed for us by Urban Seedling and stock the beds with seedling vegetables or seeds obtained from the same people. [...]
This is an adaptation of a recipe culled from a baking blog (thanks Emily for the link) the URL of which I omitted to save. I have been playing around with various methods of making focaccia and I think this one comes the closest to my personal ideal of what the bread should [...]
J has two volumes of a cookery book published in 1901 that belonged to her grandmother. Fascinating reading - “The past is a foreign country” really takes on meaning looking through this. So - suggestions for your next dinner party of family meal menu. Three courses, of course: Fish - Cold salmon [...]
Friends have asked and I have been working hard on the methodology as well as doing a course at a pro-bakery. As a result I have revised some old material about making basic and tasty sourdough bread at home. If a simple way to make tasty sourdough breads interests you then you can find [...]
Learning More About Bread I have been making most of our bread for over 30 years. Originally I used to use yeast as the raising agent but since Breadzilla (another post about her sometime in the future) came into my life a decade ago, gifted by an American colleague who really knows her [...]
Meatless Burgers - A Review A Service to our Readers There has been such a lot of talk and adverts for “plant based” faux-meat in the past weeks that we decided to give them a try. Firstly, I need to say that we are not burger eaters of any sort. Occasionally in a [...]