timb

Joined: 2010 December 10

Occupation:

teacher

Interests:

baking, cooking, music film

Posts: 16

Comments: 9

Points: 11

E5 Bakehouse

The E5 Bakehouse is one of the new, small artisan bakeries now springing up in London. It started on a kitchen table, expanded, (via word-...Read more
Boudin - San Francisco Sourdough

This post is also posted on our blog, Wanton Flavours , with more photos "Fresh cracked crab with Boudin's round 'dark bake' sourdough and...Read more
Help - sourdough in San Francisco?

I am going to be in San Francisco for work in a couple of months time, and I expect to have a day free when I am there. I would love to...Read more

2 comments
Sourdough Pizza with Leeks and Labneh

Sourdough pizzas are quick and easy. Here is a brief recipe for a pizza with a leek and labneh topping. Labneh might be an unusual...Read more

3 comments
Sourdough Panettone?

I am not sure if this post will pass the moderators: it contains dried yeast as well as sourdough as the rising agent. More details and pix...Read more

2 comments
Yellow Tomato Focaccia

I followed the focaccia recipe by Bill44 on the Sourdough Companion site, adding some small yellow tomatoes at the last minutes - the...Read more
Double Apple Rye Bread

We are overwhelmed with apples so this bread is one of the ways of using them up. It is also fun to dry your own apple pieces to go into...Read more
prune, apricot and beer rye loaf

I have been baking loaves in the style of the Bochenkowo Bread at Home site. This dried fruit and beer combination works well and has an...Read more

2 comments
My Sourdough Hell

Six years living with Mother see: www.wantonflavours.blogspot.comRead more

3 comments
First time miche

I am really pleased with this first attempt at a miche. Mostly white flour (425g) with 25g of rye, wholemeal and buckwheat flour added. The...Read more

2 comments
First time miche

I am really pleased with this first attempt at a miche. Mostly white flour (425g) with 25g of rye, wholemeal and buckwheat flour added. The...Read more

1 comment
Flour from the Wild West ...

... the wild west of Cornwall UK that is. In the tough wild land of West Penwith right at the end of the Cornish peninsular it must have...Read more

3 comments
The sliced, wrapped, white, sandwich loaf

Is the sliced, wrapped, white sandwich loaf Britain's gift to the world or a culinary crime of the highest order? http://www.bbc.co.uk/news...Read more

4 comments
French Bread

We brought some flour from the Poilane Bakery in Paris back home with us. It makes very good bread: sour, waxy, chewy and full of holes.Read more

3 comments
Armenian sweet tahini rolls

A chance discovery in a new cook book led me to making these sweet tahini rolls - I have always thought of tahini as savoury, though of...Read more

1 comment
Hot Cross Buns

Lots of great ideas about Hot Cross buns recently. I have borrowed a recipe from SourDom from a couple of years ago: very successful...Read more