Archive for 'Bread and conversation'

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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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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