Recipe Recipes are not the usual focus (dare I say bread and butter?) of this journal, and when they do appear they are almost always something to do with breads. This is a new one that is so successful I thought others might like to try it. The basic recipe came from the [...]
Very Tiny Bees A very trending topic, as they say, at the moment is how to encourage pollinator species not to go extinct die to habitat loss, insecticidal sprays and climate change. This something we are hastily in favour of. Trouble is, when we think about pollinators we usually think [...]
Really good fruit bread Time for another bread recipe. Some while back I shared a recipe for sourdough Cranbuck Bread ... but it's now got even better after some modifications to the recipe. This bread was created to minimise the FODMAP content of the loaf for people with a wheat intolerance. It's not gluten [...]
A quite delicious “new” bread for eating with cheese and toasted for breakfast with honey and fruit jams. Also excellent with plenty of butter for tea. A couple of months ago I posted some notes on an excellent bread recipe I had worked out that tastes very nice and complex, is easy to make [...]
We are in the depths of winter hereabouts so we are wandering off on a parallel path this week to talk about bread instead of gardens. The garden is under a couple of feet of snow and ice and there’s only so much you can say about feeder-birds to engage one’s audience. When I [...]
In England last week I happened across a book for sourdough bread bakers ("Do Sourdough - Slow Bread for Busy Lives" by Andrew Whitley who runs, quote, one of Britain's leading organic bakeries). What's nice about it is that the methods are born of real life commercial practice with a healthy leavening of serious science [...]
As loyal followers are aware, we like baking ....
I read in the (Observer on-line) newspaper that "Sourdough-production is one of those kitchen routines that's somehow life-affirming and transformative" and also that, compared to mass-produced pap, "Sourdough, by contrast, is bread with immense character, with presence – bread with a point. And that's why I think you might want to have a go at [...]
We purchased an Iranian flat(ish) bread recently that was so excellent I tried to reproduce it. What I managed to come up with - and this is a work in progress that has to be refined - was a perfect simulacrum of the original in all respects except that it was most decidedly not flat [...]
A short entry ... Today was somewhat of s dull day and so, amongst other achievements, we created a new bread. You will find the recipe and photographs of our Green Olive and Thyme Bread by following the link in the right hand column. Tasty, quite easy and worth the making