Archive for 'Bread and conversation'

Seriously delicious and easy no knead pizza dough

Seriously delicious and easy no knead pizza dough

Posted on 17. Dec, 2014 by .

During this month's baking courses we made some seriously delicious bread.  This included the absolutely amazing pizza which was a class lunch staple - the theme is bread afterall - and could not be easier to do even for a busy baker and teacher.  No knead pizza dough is simple and delicious.  As the name […]

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Bread Angels are winners at the World Bread Awards

Bread Angels are winners at the World Bread Awards

Posted on 21. Oct, 2014 by .

Every year, Tiptree hosts the world bread awards and I am delighted when the Bread Angels enter.  This year many of them did, and it is thrilling to report that three Bread Angels won awards at the event.  Click here to become a Bread Angel or learn to bake bread from a Bread Angel. Tacey […]

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Easy recipe for pita bread – fried rather than baked for extra deliciousness

Easy recipe for pita bread – fried rather than baked for extra deliciousness

Posted on 04. Sep, 2014 by .

Further to the earlier posts about great pita bread at the Lebanese place Arbanus in Mercado Roma I decided to try making fried pita bread.  I suspected the pita at Arbanus was fried both because of the size and shape and because the surface was mottled - something you don't get when you bake pita […]

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Absolutely delicious pita bread in Mercado Roma

Absolutely delicious pita bread in Mercado Roma

Posted on 03. Sep, 2014 by .

Further to the introduction to my recent adventures in Mercado Roma, let's get down to brass tacks and talk about the delicious felafel at Arbanus. Having been a vegan for four years (thankfully no longer), Enrique is enamoured with food from the middle east.  Being a healthy vegan in Mexico is almost impossible.  It's a […]

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Looking for good bread at Mercado Roma in Mexico City

Looking for good bread at Mercado Roma in Mexico City

Posted on 03. Sep, 2014 by .

The other day we went to check out Mercado Roma - a groovy new (ish - we were never really that trendy) food concept place in Col Roma Norte in Mexico City.  Enrique was delighted to see that the building is an old music venue where he used to go to watch his friend's dad's […]

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Success is about being remarkable – and we are

Success is about being remarkable – and we are

Posted on 14. Aug, 2014 by .

Dear Mr Godin You wrote a book called Purple Cow which is great and which says among other things if you want to have a remarkable company you have to have a great product that people want to buy and recommend and so the greatness of your product spreads by word of mouth. I know […]

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A new kind of pork bun

A new kind of pork bun

Posted on 14. Aug, 2014 by .

No pork here because it's The PIGLET BUN!!!!!  How cute is this.  Recipe here! What do we think the marmoset from the west thinks about this?

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Community building through bread

Community building through bread

Posted on 12. Aug, 2014 by .

Virtuous Bread was established was to effect positive social change through bread.  Over the years many of the Bread Angels who have done the micro bakery course with Virtuous Bread have gone on to forge businesses as well as build communities through bread.  Working at schools, in prisons, and with old people, homeless people and […]

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The simple and delicious no knead focaccia for lunch

The simple and delicious no knead focaccia for lunch

Posted on 10. Aug, 2014 by .

Remember the famous no knead faux-caccia?  It's making another appearance today for lunch.  Nothing to eat for lunch?  Or, maybe nothing particularly fun?  Got some flour, water, salt, yeast and a few vegetables in the fridge.  This one is yours!  Recipe here! Come and take a bread course with us so you can learn how […]

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The Great British Bake Off starts today!

The Great British Bake Off starts today!

Posted on 06. Aug, 2014 by .

Sorry, missed the "one day to go to the Great British Bake Off" post as nothing much was happening with the 1857 sourdough.  It sat around all day - a pre-dough fermenting quietly away developing flavour and becoming easier and easier to digest. Last night I added 830 grams of white wheat flour, 50 g […]

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