A two-day course in Wales
Recreating a recipe
Originally published on 24-11-2009. Relevant to having dug up the post about my centenarian Italian sourdough starter, and resurfaced here partly to goad me into trying it again so that I can repost on Fornacalia.com. There are definitely changes I would make to the recipe and the method.
Do nothing bread
I have a website dedicated to my bread-baking efforts, but I've never seen the point of posting every time I bake a bread that I've baked many times before. So it can seem a bit abandoned, between new breads. Today, though, I wrote about a new approach that worked wonderfully well for me this past w...
I cannot remember when I started following Bonnie Ohara's Instagram feed or what originally led me there, but I was thrilled for her when she announced that she had been asked to write a book. I was even more thrilled a little while ago to discover that the book -- Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads -- had become a runaway success.
The cheaper the flour, the more profitable the bread
On this morning's walk, during which I was going over this article in my mind, my podcast player threw up the latest episode of The Food Programme from the BBC, about bread. Or rather, about Nathan Myhrvold and Modernist Bread. What a great episode it was, a marvellous example of how to showcase...