The Saturday Rewind. Tiger bread.
I love the marbled effect that you get on the crust of this loaf. It’s to do with the science, all you need to know is that the effect comes from a rice flour paste, applied before baking. I’ve posted … Continued
The Saturday Rewind, Clotted Cream.
With summer coming, I thought that I’d revisit a post that I regularly repeat, a simple ‘how to’ that will help you recreate a Devon (or Cornwall) classic. You get the Strawberry Jam and I’ll tell you how to make … Continued
The Saturday rewind; Condensed Milk Bread.
I went through a phase of trying all different sorts of ways of making bread, using ingredients that were not always what you might have thought of. Being a fan of anything sweet, this one seemed like quite a good … Continued
The Saturday Rewind: Sourdough Doughnuts.
It’s worth remembering that, before the production of dried yeast in the 1860s, all bread and leavened produce was made using a sourdough method. Sourdough doughnuts, croissants and similar items are all as delicious; if a little more time consuming … Continued
Simple Sourdough
The Rewind is a place where I take a break from writing and concentrate on other things that interest me. I’ve been baking bread for a long time, as I got fed up with the additive-filled and tasteless offerings that … Continued
Spelt Focaccia with Sundried Tomatoes.
This week’s rewind features a bread recipe. I was going to link this page to the original blog post, from 2015. Instead, I’ve decided to save you a click and have copied it across. If you want to go to … Continued
Rewind, a recipe, lamb steaks and fruit with courgette falafel.
This week, on the Rewind, I’ve chosen a meal idea from 2016, click the picture to get the recipe. I hope you try this one, it’s delicious. Meanwhile, I have released a Sci-fi Short Story, The Hansar were the rulers … Continued
The Saturday Rewind, Three Seed and Chickpea Bread.
Here’s a recipe from my blog, back in January 2016. It’s for a bread with a difference, made with added Chickpeas and mixed Seeds. A bit heavier than normal, but delicious. Of course, you could add a little paprika or … Continued