I have just made up another batch of Granola – from a different recipe this time. I was nibbling at bits… just testing, you know. I reached a conclusion – there is nothing in this world that tastes finer than a toasted almond. Feel free to disagree… I used the recipe from Joy of Baking. This …
Format archives:
Inertia and Momentum
There hasn’t been much going on in the kitchen recently – not anything worth writing about, at least. I think that having fresh yeast in the house inspires me and when it is not there I tend to want to bake less often. A seeded loaf emerged from the oven this week, but just the …
Pizza
Base made with Basil and Pepper flour from Wexford Mill, and a very generous and erroneous glug of Truffle Oil (the bottle looked like the plain olive oil I intended to use)
Leek and Potato Soup
Few things partner good fresh bread better than a hearty bowl of home-made soup. I need an early and light lunch today as I plan to walk out immediately after and head to my Knit & Natter group meeting. Soup and a roll usually fits that bill. A quick root in the refrigerator revealed some …
21st Nov ’12: Plain White Stoneground
It feels slightly strange to be working backwards but catching up in the right order would have been tedious, I think. I have been blogging my baking exploits elsewhere and only today elected to separate this part of my life out into a new blog. At some point I’ll summarise how we got here in …
27 Nov ’12: no-recipe bread
Came home yesterday from Spinning Group with fresh yeast and a plan. We had been discussing group purchasing flour in bulk. Time, I thought, to use up some elderly stock. My first delivery from Bakery Bits had arrived and in it, among other things, were a couple of proving baskets and some malted wheat flakes. …