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.
Folksonomy is all very well, but my own set of tags leaves a lot to be desired. I'm forever giving things a tag and thinking I'll remember it and then discovering that not only do I not remember the tag, but also that the tag applies only to a single item, neither of which is very helpful. So I reso...
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.
Later in the summer I'll be offering some bread-making courses, and as part of that I've been excavating part of my personal baking history. Today, that was the story of how I came by one of my sourdough starters, the 100-year old Tuscan pasta madre. I snapped this portrait this morning.
A...
Until recently, the Mangalitza, or Mangalitsa, or Mangalica pig was the stuff of stories for me. This woolly pig, first selected in Hungary, has been raved about as a very tasty pig indeed, a breed whose salvation lay in being eaten more widely. On a couple of trips to Hungary I did keep half an eye open for it, but at least on my sketchy investigations it appeared to be without honour in its own country.
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