I'm turning into an old woman as I spent last weekend knitting, baking, and gardening. I took up knitting in the new year and have barely put the needles down. Oh knitting, where have you been all my life? I always thought knitting was too hard and so stuck with what I knew which is… Continue reading Knitting, baking, and ants
The wasp and the sticky bun
I had an encounter with the local wildlife on the weekend: a wasp stung me on my lip. It was not a particularly nice experience. I blame the cinnamon bun. I had gone to Bandit Bakery to get some bread. Bandit Bakery is the best artisan bakery on the planet and they make the best… Continue reading The wasp and the sticky bun
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… Continue reading Sourdough bread, Discord, and the electric car
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… Continue reading Bandit Bakery
Pastries, broccoli, tartan skirt, and carrot lox
Foodstory Café in Aberdeen have started making sourdough pastry. Their sourdough bread is already well-known in Aberdeen for its deliciousness so we decided to sample the sourdough pastry, strictly for academic purposes. https://www.facebook.com/TheFoodstoryCafe/posts/3907322326030066 Foodstory is still only open for takeaways but not long now - they'll be allowed to open fully at the end of… Continue reading Pastries, broccoli, tartan skirt, and carrot lox
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… Continue reading I did it! I did it!
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… Continue reading Emotional attachment to a place and good bread