“Mrs Q” is a teacher eating school lunches with her charges every day. And blogging about it. Hang on; don’t teachers do that?

Susan lays it on the line:

Like its cousin panettone, pandoro is an involved bread. It requires a carefully-planned schedule, some ingredients and equipment you might not have on hand (but are readily available), and close attention during the final mixing process. That said, I would not discourage beginning bakers from attempting this. If you can follow directions and are in possession of a vigorous sourdough starter, you’re 90% there! I’d say if you have the fortitude to read this very hefty post, you have the fortitude to make pandoro.

Or I could pop round to the supermarket and stand paralysed and unable to choose for 5 minutes or more.

A network of plastic tubes, with blown air assisting cyclists in their direction of travel.

That sounds like a whole lot of fun, in a Futurama kind of way. I’d be there, for sure. Tom Turner says a similar idea has been proposed for Toronto. Wonderful notion, crap web site. But then, they probably have other things to be getting on with.

Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.

I expect bakers throughout Tuscany will be thrilled to hear that.

Whoa. Surfer Dude does History of Science. On TedTalks, like, seven years ago. Cosmic. And hey, the planet isn’t getting warmer, y’know.

I knew him when …