Want to learn more about bread? And how to bake with traditional leavens? And visit a working watermill?
I will be part of a two-day workshop at Coleg Trefeca in the gorgeous Brecon Beacons in Wales on 23-24 June.
Last week I was sorting through my recipe folder — the physical one, which is a mess of printed, scribbled and ripped bits of paper — and came across a bread that I had not made before and that for some reason called to me.
It was very good, so I wrote it up at the other place: flaxseed currant c...
My online chum Lewis Coles has, like everybody and their dog, been baking bread in these troubled times, and .
Lewis is a software engineer. I can’t be sure, but I guess that he thinks that if you follow a set of instructions, you should end up with the same result every time. So he’s understandably peeved.
Want to learn more about bread? And how to bake with traditional leavens? And visit a working watermill?
I will be part of a two-day workshop at Coleg Trefeca in the gorgeous Brecon Beacons in Wales on 23-24 June.
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.
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...
