Wow, it's 2012. Time for new year's resolutions, getting fit for the Olympics, gathering strength for the US elections and adapting to our continually changing world in which we are all locked into economic recession, the perplexing impact of technology, joblessness and increasing hopelessness among young people, and the usual nasties of war, famine, and [...]
Posted on 02. Jan, 2012 by virtuousbread.
It seems incredible that 2011 is nearly over. Yesterday I taught the final class of the calendar year - a dinner party bread class - and the class felt like a dinner party, it went by so quickly with lots of chat and banter, good food and drink, and general lively cheer. If anyone doubts [...]
Posted on 19. Dec, 2011 by virtuousbread.
"Triumphant". That's it, that's the final word. After baking and teaching and yeasting and sourdoughing all autumn long I was finally able to cut into some stollen this week. First the sourdough stollen at The Clink and second (had to try it before the Fourth Advent Tea this Sunday) at home. Triumphant. So triumphant the [...]
Posted on 12. Dec, 2011 by virtuousbread.
When I lived in Johannesburg in 2002 the bread was abysmal. Lots of white sliced and I cannot recall a decent baker. I know that baking at altitude poses some challenges, but the are not insurmountable, and I could only conclude that the Johannesburgers has become used to white sliced bread in a bag - [...]
Posted on 08. Dec, 2011 by virtuousbread.
What does the Prime Minister eat for breakfast? Does he even eat breakfast? And what about his family? Well, here at the global headquarters of Virtuous Bread we have some inside information for the curious. Not that we know everything. Not even, that we know anything much. We do know, however, that Samantha Cameron bakes [...]
Posted on 24. Nov, 2011 by virtuousbread.
VB spent two days last week with an incredibly talented team from Ryland Peters & Small photographing bread. Taking a few (ok, 12) bread recipes, we spent a time baking, cutting, presenting, eating, snacking, styling, and photographing for a special book on bread that will come out this time next year. It was amazing what [...]
Posted on 22. Nov, 2011 by virtuousbread.
Why would you add mashed potato to bread? Now, there is a question and it has its roots in the time when wheat was an expensive upstart, not widely grown or only imported, and potatoes were the cheaper option. Used as filler, potatoes were one of a proud list of fillers: local, cheap ingredients that [...]
Posted on 17. Nov, 2011 by virtuousbread.
This song and video combination, sent to me by a friend recently has reduced me to tears many times over the past few days. It utterly captures what I go through: juggling plates, thinking, thinking, analysing, analysing, and, yes, probably dreaming, dreaming of what it is I want to do, need to do, ought to [...]
Posted on 13. Nov, 2011 by virtuousbread.
Millet is a grain that has been cultivated in East Asia for about 10 000 years. It is widely grown all over the world for both human and animal consumption. There are about ten different varieties of millet, some of which are also called sorghum. Millet has no gluten and so is ideal for coeliacs [...]
Posted on 09. Nov, 2011 by virtuousbread.
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Which nationality cuts a cross in their bread before eating it?
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Making sourdough starters
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A Bake Off!
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Why virtuous bread? Am I insane? Or am I making a difference?
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Baking my way through The Italian Baker - with a twist
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Alan: Hello! Please let me know your dates for course...
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Lisa: Yes Jill, have sent you an email :) All the best f...
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Jill Allen: Hi Lisa, what an interesting read, I sm a trustee ...
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Claire Portelli: I am interested in starting up a wheat-free baking...
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Lorna Mahoney: Is there a course near to where I live - Balloch, ...
