I can make a loaf, some rolls, a brioche, a pizza base. I’ve been baking bread for nearly 50 years although I’ve never considered myself particularly good at it. I wouldn’t be so arrogant as to put myself on YouTube showing people how to do things. It took me 70 years before I even attempted … Continue reading Mouldy Old Dough
If I could make a bargain with the universe over what I was allowed to eat without causing an eczema flare-up, I wouldn't ask for much. It turns out, if I don't eat butter I eat a lot less bread, and if I eat a lot less bread I eat a lot less cheese. I … Continue reading Give me this at least
Surveying the trolley after doing the grocery shopping last night, I realised that – for someone who is supposed not to be eating wheat anymore – I still have way too much invested in beautiful bread. It's the stuff of life! The big Waitrose in MK does a sliced (and toaster-shaped) sourdough from the Bertinet … Continue reading The Boy in the Bread Bubble
A biga or poolish is a form of bread starter or pre-ferment. Not exactly a true sourdough, it’s a way of developing complexity of flavour and a light, open texture, and still requires some planning ahead. Since my problems with eczema* started, I’ve been experimenting with longer fermentation times for my pizza crusts. You should … Continue reading Caputo Criscito Lievito Naturale and Caputo Viola 00 Flour
The true test of any gluten free pizza is whether it is as palatable cold as it is hot. What might pass as acceptable straight out of the oven can be very different the following day. Slimy is the adjective I’d use to describe the sensation of swallowing GF pizza — until now, that is. … Continue reading Caputo Gluten Free Pizza Flour
I've been (trying to be) gluten free (GF) for four weeks now, and I've spent three weekends in a row experimenting with various ingredients to make baked goods and other things. I've also raided the supermarket shelves for GF items with mixed success. Although some of the seeded breads are okay in small quantities, and … Continue reading Breakfast at Teffany’s?
I'm not really the kind of person who would give up something like wheat just because, under my 21st century clothes, I'm still a caveman who didn't evolve to eat refined white flour. I'm aware of course of the one percent of the population who have a genuine health reason (coeliac disease) not to eat gluten, but I've … Continue reading Going off the gluten