A sourdough, which had been doing its thing all night, looked just fine this morning. So I went to punch it down, generally a satisfactional kind of thing to do. It grabbed my knuckles and refused to let go. And this was a 50% dough, which should be reasonably stiff. Something -- most likely the hea...

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Aglaia Kremezi has the straight dope on Greek yoghurt.¹ The stuff she ate as a child was not thick and creamy. Imagine that! If thick and creamy was required for a dish of, say, tzatziki, her family strained it specifically. That’s a relief; I can carry on with my home made stuff, straining if I...

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It is so easy to keep doing nothing when you’ve been doing nothing for a month or so. This inactivity has to stop, and today is as good a day as any.

I’ve always enjoyed playing with ferments, and used to make yoghurt in a curious contraption with little hexagonal glass pots and a double-walled al...

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That was a very good loaf. Came out of the oven too late to photograph without flash (maybe in the morning) but had risen well but not too much, was cooked through, and had great crumb. Oh, and flavour.

The details: did a stretch and fold first thing, then into a loaf tin 90 minutes later. Put the...

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Having somewhat grandiosely claimed a couple of weeks ago that I planned to be more mindful of my breadmaking, the time has surely come to report. Last seen, I had prepared a somewhat drier dough (60% hydration) and allowed it to rest overnight. Next day, I did the gentle stretch thing three times...

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