Archive for 'Bread and conversation'

Can I freeze bread? (includes a free recipe for raisin bread!)

Can I freeze bread? (includes a free recipe for raisin bread!)

Posted on 16. Apr, 2015 by .

Many people wonder what to do when they have too much bread.  Of course you can turn it into other things:  croutons, breadcrumbs, gazpacho, bread pudding, apple charlotte...or if you really cannot be bothered to do any more cooking, you can freeze it. Bread freezes beautifully.  Simply wrap it in wax paper (greaseproof paper) if […]

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A very real, live and kicking global bread group gets baking!

A very real, live and kicking global bread group gets baking!

Posted on 06. Apr, 2015 by .

Shortly after The Book of Buns was published, I received an e mail from a woman in the Netherlands, named Caroline.  In the mail, she asked if I would mind if she set up a Facebook group called "Baking our Way Through The Book of Buns".  I was thrilled and delighted of course.  The group […]

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New recipe for easy hot cross bun braided loaf

New recipe for easy hot cross bun braided loaf

Posted on 31. Mar, 2015 by .

It's Hot Cross Bun week and I confess I got a bit tired of rolling buns and crossing them.  In a fit of lethargy I decided to make a braided Hot Cross Bun loaf instead. It's fantastic and, like challah, perfect for breaking up by hand and sharing, covered with butter for eating of course! […]

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How do I use my refreshed sourdough?

How do I use my refreshed sourdough?

Posted on 24. Mar, 2015 by .

Further to the earlier post about using the float test to ensure your refreshed sourdough starter was ready for use, it's time to talk about how much refreshed sourdough starter you actually use. The answer is, as ever, simple and complicated and to a certain extent, it depends on the base grain of your starter […]

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How do I know when my sourdough is ready?

How do I know when my sourdough is ready?

Posted on 20. Mar, 2015 by .

I have had a high volume of messages lately from people whose sourdough bread is not working out.  Some are old hands who seem to have lost their touch.  Others are newbies who cannot seem to make it work.  I think what is going on is that they are using a starter that is not […]

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Fantastic mother’s day gift – the one that keeps on giving!

Fantastic mother’s day gift – the one that keeps on giving!

Posted on 23. Feb, 2015 by .

Last week I had a basic bread class with six gorgeous students, two of whom came all the way from Asia.  Mum (Singapore) and daughter (Hong Kong) were in London enjoying a Chinese New Year holiday and found us online.  They joined a crew of men and women from London and Bedford, one of whom […]

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Baking lesson with Paul Merry at Cann Mills in Dorset

Baking lesson with Paul Merry at Cann Mills in Dorset

Posted on 20. Feb, 2015 by .

A few weeks ago, a group of Bread Angels went for a day of baking with Paul Merry who is the master baker at Panary located on the site of Cann Mills in Dorset who mill Stoate's Flour.  They had an amazing time and this is what Liz Wilson had to report. "Last snowy, Saturday, […]

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Recipe for home made doughnuts for Lent (or any time)

Recipe for home made doughnuts for Lent (or any time)

Posted on 17. Feb, 2015 by .

Doughnuts are one of the many ways people around the world celebrate Lent.  In parts of Germany, and in the Menonite community in Canada, they are called Fastnachts - literally "Fast Nights" where "Fast" means "to fast" as opposed to the opposite of slow!  So, these are eaten on the night before we fast - […]

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Fantastic recipe for a contemporary Rosca de Reyes

Fantastic recipe for a contemporary Rosca de Reyes

Posted on 06. Jan, 2015 by .

It's nearly Epiphany and, in Mexico, that means the shops and bakeries are full of a traditional Mexican celebration bread called "Rosca de Reyes".  This bread is shaped in a circle to represent the crowns worn by the Three Kings.  That's fun.  Inside the bread, the baker tucks little clay or plastic figures of the […]

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Sticky bread dough

Sticky bread dough

Posted on 25. Dec, 2014 by .

Of all the lessons our students have learned over the years, two stand out.  The first is that many people do not knead their bread dough vigorously or long enough.  The second is that many people work with dough that is too dry.  The result of kneading and hydrating dough insufficiently is dough that becomes […]

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