Cann Mill with the large mill pond in the foreground The water wheel provides all the power Enough to cover the Christmas period (and a bit more!) More about this special flour in an earlier blog …
Cann Mill Organic Flour -time to top up Read More »
Four types of bread with different ingredients for the family via the freezer. All of them developed using a no-kneed method. The loaves on the right more-or-less follow the process described by Chad Robertson using a sourdough starter with a loaf of 70% white flour, 20% wholemeal, and 10% rye. Look here if you’ve not
Thursday Bread – Stretched and turned, not kneeded! Read More »
“Renowned for staying fresh for 7 days”. With Dan Leader’s guidance.
Pane casareccio di Genzano Read More »
4 ‘Tartine’ style loaves, two tins with Stoates 100% organic wholemeal (foreground right), and two tempered with 15 % white plus 15% rye (back to right). Last month in Oslo I spent the nights on a mattress in my host’s library. The first of many temping volumes was Tartine Bread. The author Chad Robertson has
Getting great flour is not so difficult in this Internet age, but getting flour at a reasonable price is not so easy. I recently spotted the story of a home baker scaling up – Birch Cottage Bread. An interesting subject for me as my Kenwood mixer bought specially for preparing dough had stopped working, and I
After 2 weeks of withdrawal in the Scottish Highlands and Lowlands during the TGO Challenge its good to return to homemade bread and find the starter is still working!
My sourdough starter harvested from the air in middle England 2 or more years ago is now quite reliable. I keep it in the fridge and normally refresh it every week. Some weeks I forget and it goes a fortnight without refreshment. I’ve even left it 3 weeks while I’ve been away on holiday and
Getting the wholegrain flours to rise like the white is challenge I’ve yet to regularly overcome. The loaves on the left are 80% strong wheat wholemeal with about 15% strong white wheat flour and a small part of rye. Although the dough rises well during preparation at the last minute it has a tendency to
All is growing like crazy in the garden. Some of those herbs that are so prolific will never get used – ours are dominated by lots of different variations on oregano. This selection went into the weekend loaf – oreganos, parsleys, rosemary, chives, winter savoury, sage, rucola. The recipe which inspired this diversion:- http://blog.bakerybits.co.uk/?p=606
Satuday Bread with Greens Read More »
These loaves look great from the top, but actually a bit thin as they failed to rise before bedtime. A normal-ish brown loaf for hereabouts with a ratio of around 850 grams stoneground whole wheat (strong), 150 gm strong white, and 60 gm of whole rye flour. The usual starter, reinvigourated with about 100gm of