12 January 2019
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When the Bible says “man shall not live by bread alone” (Dt 8:3), it isn’t dietary advice but an injunction to feed (metaphorically) on God’s words. From a Christian perspective, that means reading the Bible and also keeping a focus … Continue reading
22 May 2018
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I eat most of the kefir I produce with breakfast cereal, either unadulterated or with a small splash of milk. From time to time though, I strain it through muslin, producing a soft cheese from the curds. That leaves the … Continue reading
22 January 2017
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Today I tried out an unusual flour called khorasan as part of a loaf of bread (40% of the flour content, balanced with strong white bread flour). This has proved to be a very successful experiment; a yellowish crumb with a … Continue reading
13 December 2016
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I’m afraid this isn’t news that I’ve had a major scientific breakthrough in my kitchen. Rather, I went to the International Christmas Lunch at work today, a bring and share meal that celebrates the fact the department spans the globe … Continue reading
15 February 2016
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I have posted about soda bread before on this blog but it was (checks…) almost a decade ago! Even there, I was posting about a packet mix rather than making it from scratch and it appears I wasn’t too impressed … Continue reading
23 November 2015
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I made my first loaf today in the new oven; I’ve made plenty of loaves before but it is good to start to get a handle on how the new machine works for bread (answer – very well although it … Continue reading
15 April 2015
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For breakfast this morning, I made some more of the unleavened bread I enjoyed on Easter Day. The recipe combines 410g strong white flour (3 cups in the original) with a tsp salt, 3 large eggs, 2 tbsp oil and … Continue reading
31 March 2015
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I love a thick, crunchy crust on my bread. Turn up the heat high, give it a good cook and you get that satisfying crack as you bite into it. However, sometimes that isn’t ideal, such as when I bake … Continue reading
13 October 2014
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For those who were at the St Clement’s evening service yesterday, you will have seen that the dough I made at the start of the service had begun to grow by the end. Despite challenges such as the relative coolness … Continue reading
23 August 2014
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I decided to get creative with the loaf I made yesterday. Once I had shaped it, I made a mix of rye flour and water with a little sugar and yeast. Just before popping the loaf in the oven, I … Continue reading