Very moist bread; smells and looks a lot like the “classic German bread”, sour and dark-ish.
Continue reading “Barley grains and rye bread”Malfatti (or Gnudi)
![Malfatti (or Gnudi)](https://i0.wp.com/food.soledadpenades.com/wp-content/uploads/2018/12/IMG_0410.jpg?resize=525%2C651&ssl=1)
I was browsing a newspaper website for inspiration for our Friday night dinner and came across a dish called malfatti. It literally means “badly made”, as they don’t look pretty.
Continue reading “Malfatti (or Gnudi)”A lesson on making pizzas
We didn’t just spend our time in Italy eating food… we also had Italian lessons, in which we learnt about… food and drinks! ? Continue reading “A lesson on making pizzas”
“English baking” workshop at the Bread Ahead baking school
We attended this afternoon workshop at their Borough Market baking school a few weeks ago. It was actually my Christmas present, but we have been so busy lately that we could only find time in March to do it!
It was really fun, the teacher was absolutely phenomenal and enthusiastic, and I am really embarrassed to admit that I did not remember her name, but thank you, Teacher!
I was a bit scared about baking because I have tried to bake breads in the past and they always ended up really flat and tough. But the workshop helped me realise what my main issues were:
- not enough time or the wrong environment for the yeasts to do their business,
- often, the capital sin: adding more flour instead of kneading more when the dough is sticky.
- I wasn’t really kneading!
And now I’m not terrified about baking anymore! 🙂
Continue reading ““English baking” workshop at the Bread Ahead baking school”
Bastardised Staffordshire oatcakes
I cooked these loosely following this recipe from Felicity Cloake.
Except for the fact that I halved the amounts for the batter, changed the types of flour, and also didn’t use the suggested savoury fillings. Hence the bastardisation ? Continue reading “Bastardised Staffordshire oatcakes”