Saturday Sourdough
A new book by Vanessa Kimbell inspires a re-assessment of sourdough bread by Paul Myerscough.
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bread
Ransoms again! Wild Garlic Bread
The season for picking ransoms or wild garlic is short. Paul Myerscough reflects on the gathering of ransoms and using them in bread making.
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Nettle Season Once More – Nettle Bread revisited!
In spring time breadmaking can take on a seasonal note by using common nettles as an ingredient. Here’s how Paul Myerscough went about it!
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Bread on my sleeve
The real bread campaign is a champion of the small baker and advocates against false claims from big bread manufactures who produce faux sourdough says Paul Myerscough.
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‘Tis the season of the Nettle! Time for Nettle Bread
Baking bread can follow the seasons too! Here we show how to incorporate nutrient-rich nettle into this bread for the new Spring season.
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Gather up Them ‘Erbs
Everything is growing like crazy. Oregano sprouting up all over the place. Rosemary waving in the wind. Chives clumping here and there, not to mention a bit of sage and thyme. Gather up a handful or, rather, and armful and add it to your favorite bread recipe. Four loaves here made with a sourdough starter
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Nettles are in Season!
Paul Myerscough tries his hand at using stinging nettles in the kitchen. This is his first attempt at nettle bread.
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Friday Bread – with lift!
Paul Myerscough retards his dough overnight for a good result from the oven.
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