Book now to learn to bake stollen in time for Christmas! Stollen is a celebration bread with roots in Dresden where it was first mentioned officially in the fifteenth century. Like many types of celebration bread, stollen is enriched with delicious, expensive things to honour guests and celebrate religious holiday. Of course there is no …
On Friday 30 September the MacMillan Cancer trust is sponsoring the world’s biggest coffee morning to raise money for cancer. For those of you who LOVE sweets and cakes and HATE them at the same time, why not take some lovely bread and butter along to the coffee morning? With jam, honey or even marmite …
The travelling bread oven has just come back from Firle, E Sussex where I spent a glorious few days at the vicarage there, guest of the vicar who is called Pete. Pete is a fascinating chap with a passion for good, local food and a deep and broad knowledge of the natural world. Every day …
Today is my friend Sue’s 70th birthday party and yes, she and her husband of 87 are catering it themselves. There promises to be the most amazing feast of coronation chicken, cooked ham, poached salmon, salads, mirangues, cream, strawberries and loads and loads of booze. Not tea-total, not Sue and David! People are coming from …
A couple of weeks ago I went to Belfast for the very first time. I went at the invitation of Lynne McClelland who loves bread and wanted to become a bread angel. A couple of other lovely ladies had heard about Virtuous Bread and wanted to learn to bake sourdough. So, we structured a couple …
“Bread is sacred”, Satish Kumar says. “It is a holy thing. And because it requires all four elements to make it, it is the macrocosm in microcosm. Thich Nhat Hann describes it as the body of the cosmos, and I think that is very apt. When I eat it I am very aware that I …
The travelling bread oven loves to demonstrate the sense of wonder, enchantment and achievement that comes with baking bread. Very little is more satisfying than teaching this to kids and teens. There is a natural sense of achievement in seeing your dough double in size in the bowl and there is a huge sense of …
Sadly the rain it raineth every day here at the castle today. What this means for us is that we are getting wet. What this means for the bread is that it is taking longer to rise because it is about 10 degrees cooler in the castle kitchen today! At 05.30 Max was already in …
Buttermilk bread is centre stage at the MLOVE ConFestival Read More »
Oh No! What is the world coming to! The travelling bread oven decends on Germany and makes bread in the castle! The MLOVE ConFestival kicks off today – a celebration of the mobile industry and an opportunity to think about its future. The travelling bread oven is here to – well – part of that …
Good bread takes time and connects us back to ourselves – notes from the MLOVE Castle Read More »
At a dinner party the other day I learned about Focaccia di Recco. It is not Focaccia as we know it (but as we know by now, Italy is not one single country). It is a dish made of thin layers of dough piled one on top of another with cheese in the middle and …
Eighth from the Italian Bread Project – Sourdough Focaccia di Recco Read More »