Bread and Cheese

I just opened my second 10kg bag of Bongiovanni type 0 high protein organic bread flour. Total cost of flour plus some other goodies, almost 34.75. I decided that the bread stash could reimburse me for its raw materials, which it now has without too much pain. Not enough dough to give up the day [...]

Invited to a New Year’s Eve party, and told to bring something to eat, no hesitation: breads. Left to right, they are black pepper rye from Dan Lepard, 50% durum:manitoba sourdough, and peanut chilli, a new one from Dan Lepard. Absolutely no hesitation in making this the first post of 2011 either. Baking better breads [...]

I don’t really miss it, and yet … Consider butter | Life and style | guardian.co.uk.

Hey, it’s Lammas Day, time to celebrate with a loaf of the season’s freshly-milled wheat. Failing that, and ignoring all the woo-hoo that nowadays seems to surround even the simplest expression of gratitude, I’m going to mix traditions and post about my soul’s search for a good Jewish rye recipe. I’ve been hunting for a [...]

True job satisfaction, according to Dan Pink, comes from autonomy, mastery and purpose according, and I agree. In search of satisfaction, I therefore set out to do something I’d never done before. Bake bagels for brunch. I used to live in the same road as one of the great remaining bagel bakeries in East London, [...]

Swedish friends invited us for a casual supper and a movie, and I was arrogant enough to think that I could make them a Swedish-style rye bread. I’d already established, with the same Swedes, that the term limpa, which I had always understood to mean a type of bread, a recipe, in fact described a [...]

I’d been longing to try one of those whole-grain soaker recipes for ages, but had to wait for the time to visit the whole foods shop to score some millet seeds; never seen them anywhere else. And then I had to wait another few days for a baking day. And a final delay of a [...]

One of my favourite recipes in Bernard Clayton Jr’s Complete Book of Breads is Oatmeal Sesame Bread. The crumb is delicious and moist, from the oatmeal, and great for sandwiches. So I decided to convert it to weights and to use a sourdough starter. 100 gm white flour starter at 100% hydration 120 gm rolled [...]