Odd how some things make us reassess other things. A little notice on The Fresh Loaf informed me that Bernard Clayton Jr had died, and I realised I knew absolutely nothing about the person who wrote the book that first gave me a real idea of how interesting and varied bread and bread-making could...

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I know there are readers who don’t care that what they see here is now being served by a delicious new all-singing, all-dancing, super-spiffy server -- but they might give silent thanks when they (or so I am promised) receive far fewer error messages in the future. For them, then, which is probably...

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This past couple of weeks I sipped from the well of erudition. Professor Leonard Barkan, of Princeton University, gave the 2011 Jerome Lectures at the American Academy in Rome, and his topic was Unswept floor: food culture and high culture, antiquity and renaissance.

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I just opened my second 10kg bag of Bongiovanni¹ type 0 high protein organic bread flour. Total cost of flour plus some other goodies, almost €34.75. I decided that the bread stash could reimburse me for its raw materials, which it now has without too much pain. Not enough dough to give up the da...

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No, not fallen. Never-risen. I should have known better than to trumpet the satisfaction my bread-making gives me; yesterday’s experiment was a colossal failure. Bad inventory management left me without any white bread flour and an excess of yummy durum flour. I don’t normally bake 100% durum anyt...

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