I don’t make claims like that without knowing for certain they are the truth. I searched high and low for the perfect cheesecake recipe. But in the end, I went with my gut (and my taste buds). You see the cheesecake had to be better than good, it had to be “the best.” Why?
Artisan bread-making is an extremely rewarding and traditional craft using natural leaven to raise the dough and create fantastically tasty sourdough breads! So how do you get started? As a guide, here is a list of items you may like to consider to get started in artisan baking:
I'm passionate about bread, real bread, made with just flour, water, salt and yeast. I particularly enjoy the process and taste of sourdough bread which uses wild yeasts instead of commercial yeast. I prefer to use organic stoneground flours such as those from Bacheldre Mill in Powys and Felin Ganol in Ceredigion. Any added ingredients, such as dried fruits, nuts, sugar, butter, eggs, etc are good quality, usually organic and/or fair trade. I offer bread-making classes, inc. specifically sourdough baking classes, in my own home.
Infrequent musings from guest bloggers and Real Bread Campaign coordinator Chris Young. If you have something you'd like to share here, please drop us a line. NB Blog posts are the views of their respective authors and might not necessarily reflect those of the Campaign or Sustain. When brewer met baker Championing Real Bread on BBC2 Crumpet voluntary Isle of Man of Kent A Community Supported Bakery for Totnes?
This weekend I'm experimenting with gluten free recipes. I've had a few close calls with a gluten free lifestyle. As an infant, I was misdiagnosed with coeliac disease.
wednesdays at welbeck: autumn has sprouted Posted by Kate Hill on Wednesday, October 19, 2011 · 2 Comments special delivery Back to school clothes. Blustery bright weather. A turn in the garden.
So, sorry it’s been a while (not that you’re really bothered). Anyway, I’m back and this time I’m not just talking about meat, I’m cooking it too! A couple of weeks ago, it was my friend and housemate Jock’s birthday.
Abomasum experiments at The School of Artisan Food. (An abomasum is the 4th stomach of a ruminant from which you procure rennet, itself from the magical enzyme chymosin) In the interests of turophilic research and the eagerness of the students to understand a little bit more about the magic behind cheese making, we embarked on a day of trials with a calf abomasum. We decided to start with 5 bowls of unpasteurised milk each 2litres and heated them all to 32ºC. We then added 0.15g R704 starter culture (a fast acidifier) and left them for an hour.