Tag: bread
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49: the perfect square
Today I am the perfect square and will be for the next 365 days. It’s my birthday and I’m 49; 1 year before I’m half a century. This is me at my 1st birthday with most of the birthday cake on my face. Elizabeth is performing in her first musical theatre production this week: Sister…
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Baking bread in the instant pot
When our oven was broken for seemingly forever, I bought an Instant Pot to pick up the slack. We lost our pressure cooker in the fire in the utility room a couple of years ago and still hadn’t replaced it. The Instant Pot not only has a pressure cooker but can also bake, boil, air…
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Diversity blend flour
I recently discovered this diversity blend flour from Hodmedods and have been putting it in my home-made bread. I mix is with my usual multigrain flour and the bread turns out like this. Doesn’t it look delicious! The ingredients are fantastic too – organic wheat, lentils, barley, peas, rye, oats, spelt, nettle, seaweed. It’s wonderful…
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Gull dinner party
I baked another dud sourdough loaf which I threw onto the back lawn. A colony of gulls swooped in and demolished it all in less than a minute. Before the gulls arrived some local birds had a go. I got this one brave bird feasting right in front of Victoria our cat. I’m not sure…
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Sourdough bread, Discord, and the electric car
I finally made a loaf of sourdough bread that looks and tastes like sourdough bread. Most of my efforts recently have failed and ended up more like bricks than loaves of bread. But this one is almost perfect. It’s quite satisfying after many many failures to have one turn out more or less normal. The…
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Bandit Bakery
I discovered recently that the baker who used to make the sourdough for Foodstory Café – Pete Leonard – left to open his own bakery – Bandit Bakery. A few weeks ago I went to check it out. The bakery opened at 10am and I got there at about 11:15am. They were completely sold out…
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I did it! I did it!
I made sourdough. Yes, it’s a funny shape but it tastes delicious and now that I have my own working starter there’s no going back. I followed a recipe from Rachel Mulligan’s Ferment book. The starter took 5 days to make and this loaf another day but most of that was it just sitting in…
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Kale, parsnip, and a recipe for bannocks
I went to my plot today to pick some kale. I also found this huge parsnip. It was pretty quiet at the allotments with practically no one there on what is a beautifully warm and sunny spring Sunday. Everything is starting to come to life including the rhubarb. We’ll be eating rhubarb crumble before too…
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Emotional attachment to a place and good bread
Have you ever felt an emotional attachment to a place or even a landscape? A feeling of belonging when you go there even when you’ve never been there before? I feel that way about Scotland and to a lesser extent, England. It puzzles me a bit because the environment I grew up in was so…
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