All the water, all the yeast, half the flour

Bread dough pre fermentation

I’ve been making bread for a long time, mainly using a simple recipe that I know by heart. It’s very straightforward – a kilo of flour, 600ml of water, 20g of salt and 10g of yeast. It makes an unpretentious, dependable loaf, but has the flexibility to take on new forms. Substituting half the flour [...]

Food politics

Swedish cinnamon rolls

Swedish Cinnamon rolls

A few years’ ago, I did a one-day crash course in baking all things French and croissant related at the wonderful Handmade Bakery in Slaithwaite. It was a lot of fun, and the batch of croissants I came away with were the best I’ve ever managed, mainly because of the expert guidance on hand to [...]

Food & drink

What to Bake and How to Bake It, by Jane Hornby

What to Bake and How to Bake It, by Jane Hornby

I’d describe most cooking as an art of sorts, something that allows the cook a certain freedom of expression in the design and construction of a dish, some latitude to interpret a set of instructions into something new and different. I don’t think that about baking. That’s a science It’s a set thing that does [...]


Flourless chocolate cake

Flourless gluten free chocolate cake

I made this for Christmas Day because, pretend as we do, nobody in this family really likes Christmas pudding. There’s no point persevering with the lie anymore, so we did something different, and it was a vast improvement on the traditional bowl of stodge. This is our new Christmas pudding. The absence of flour makes [...]

Food & drink