Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
This little adventure started when Dan’s cousin Maura and her lovely Mum, Auntie Sheila, gave us a large and fully ripened marrow (Cucurbita pepo) when we visited at Christmas 2009. Most marrows seen on sale in the UK are bright green and look like supersized courgettes, but if you let the marrow reach a good [...]
They’re doing it again. Warning of the imminent death of marmalade eating and the traditional British way of life as we tweet our way to extinction
The thing that has surprised me most with this year’s first steps in growing vegetables has been just how many beans you get from a few plants tucked in amongst the flowers. First to crop were the dwarf beans, then the runner beans kicked in (and have been amazingly productive, even climbing over the fence [...]
Once you get the knack of making a sourdough it will seem as effortless as making a cup of coffee. What I do is keep spoon-sized nuggets of sourdough in the freezer ready to make a loaf whenever I want. The day or night before I want to bake the loaf I drop one of [...]
Every year the Seville season slips by far too quickly. You barely have a chance to check whether you have enough jars, cellophane tops and rubber bands before you get to the market and find, bugger, they’ve all gone. I had an email from writer Gay Bilson in Adelaide saying “Heating up here, citrus almost [...]
