Back to basics. 07/19/2011
 
Back again, doesn't time fly. Right, lets talk bread.
It's not rocket science, but still holds a mysterious air -and I come across so many people, with a fervent interest, who constantly ask my help and advice on tips for home baking - and believe me, i love talking to anyone who has ardour for the crust. Unfortunately, along the crumbling path of life, I have come across many bakers who, have simply lost the plot. Bread, in its own right need passion, simmering passion that bubbles under the surface - and, with a level of assiduusness that only the obsessive posess.
        With cheese, the affineur uses his sense of touch, nose and acute observations to asses the maturity and edibility of his fledgling creation - smiling broadly to himself and sighing with satisfaction when the big day finally arrives. With wine its a similar story; natures ingredients fervently encouraged, releasing its vibrant aromas and sensuous palete. Now my friends, this...is bread.
Add Comment
 
 
With every different baker comes a different culture. Some deep and richly destinctive, displaying easily recognisable characteristics - others more mellow with subtle and soft roundness boasting their appeal. From our fold we go bold and brassy. A richness of fermented organic pear still trundles over the palate, not for the feint hearted,
3 Comments
 
 
Why Bread?.Well, it started with an interest, developed into a passion, flowed as a compulsion and mellowed beyond an obsession. For me, it's the arousal of the senses - the feel of the silky dough, the smell of hot stones crisping the fermenting yeasts, the vision of caramelised roasting crusts, the sound of brittle cracking as the cool air hits the fired shell as she talks to me. The whole process is simple magical.
2 Comments
 
 
My wife told me "no more bad jokes or I am leaving you" So, I bought her a water bed as a mending present, But we just drifted apart.
1 Comment