Bread Therapy

MsG recently invested in copies of Yotam Ottolenghi's two books: The Cookbook and Plenty . Plenty is packed with recipes from his Gua...

Over the last few weekends MsG and I have visited some local mills. The Cambridge and Norfolk fens are littered with many remaining sites b...

This weekend marks the start of a run of beer-based bread antics… Saturday, I travelled accross several counties to visit the old folks,...

Friday. I made another sourdough loaf. And I forgot to slash it. AGAIN! And so another sourdough loaf was baked sans slash. Nevertheless, ...

This weekend's star turns: Pizza dough! Khorasan loaf! The pizza dough recipe was taken from Ciril Hitz's book, Handmade Breads....

Over the weekend I made another attempt at a sourdough. The requisite stages all went well: the ferment nice and sour, the mix and kneading ...

A loaf baked with ale? It sounds like madness, but it seems that if a potential ingredient is at least technically edible then you can p...

The first recipe to be tackled from Crust had to be the sourdough loaf. Having made Dan Lepard's leaven loaves a few times I felt I w...