Letter of introduction to the evening breadmaking course

Dear Student, Breadmaking at Court Fields Community School, 7-9pm on 29 th September I’m delighted to hear that the course is going ahead, ...

Evening breadmaking course in Wellington

Planning for this course...(Including letter of introduction ) We're making 2 sorts of soda bread (choice of) and a yeast-risen dough ou...

Breadmaking courses - update

Here's the info on the courses I was hoping to run this Autumn. The Wellington course is going ahead from next Wednesday - but only wit...

Bread Bowls - from trenchers to naan breads

Or: From trenchers , through bread bowls, and pizzas (with a nod to the focaccia) to naans… I call my blog “No bread is an island”, since I ...

First loaf in the chiminea

Made my first loaf the other day in my chiminea – and also the first pizza (actually a calzone) that I actually finished off in there! I’m g...

Two more wood-fired pizzas

It was a beautiful morning, earlier today, "A great day for firing up the chiminea I thought! And a chance to practice my cooking skill...

First pizzas in wood-fired chiminea

Well, first pizza(s) tonight in my new chiminea! (Click here for the first part of the story and here for more recent updates.) Here’s how...

Pane frattau

This is an adaptation of a traditional Sardinian peasants' dish. It is a very loose version of a lasagne, in that it uses bread soaked i...