One of the questions I am frequently asked is, “what is 00 flour and how does it compare to English flour?” This is swiftly followed by, “I am making focaccia/ciabatta/white bread out of the strong, stone ground English bread flour that you suggested I use and it is not turning into the Italian bread of …
I read about farinata years ago in a book about Sicily. The author described landing in Palermo and making his way immediately and without stopping to a tiny little cafe in the back streets of Palermo in which the best farinata was served. Piping hot bread like substance made of chick pea flour and water. …
Farinata – a gluten free “bread” from Sicily and beyond…. Read More »
Even in the heart of London it is possible to feel a bit like you are living off the land. Great ingredients are not too far away and, although I would find it a challenge to pick and grind my own grain for the bread, it is as easy as anything to pick fruit and …
Deep in rural Bavaria there is a particular farm that has diversified into offering holidays, riding lessons, a local produce food store, a high end vegetarian restaurant (yes! in Bavaria!) that offers cooking classes (vegetarian! in Bavaria!) and a fantastic bakery/cafe. Through the glass, we watched the bread and cake bakers at work and, even …
While Jane is in Germany spreading the Virtuous Bread word (and eating plenty of pumpernickel bread), I’ve had the honours to write about our latest project. The wonderful Shedlight Productions have helped us put together a nifty video tutorial, which makes it even easier to learn how to make bread. If you’re already a …