The Bakermans Blog
Tips, reviews, environment and even some history.
The Croissant – a buttered myth
Croissants – a buttered myth The croissant — buttery, flaky, and wrapped in myth. Like the baguette, its true history is often romanticised, but the
Sterilising jars
Sterilising your jars properly is essential to keep your preserves fresh and safe. Here’s how to do it using a standard oven.
The Baguette – The Myths and the Truth
The Baguette – The Myths and the Truth The baguette, that iconic long, crusty French loaf, has a history that’s more complex and modern than
The story of Ciabatta – a very short history
The story of Ciabatta – a very short history Ciabatta as we know it is a modern invention (early 1980s), Italian rustic breads with similar
Le primeur
Le Primeur This weekend we were at a delightful greengrocers in south of France in Valbonne, one of the lower villages in the mountains of
Identifying Hemlock
Identifying Poison Hemlock (Conium maculatum) To forage safely also involves being able to identify what is dangerous and deadly. Personally I would advise against foraging
Will I be stung if I eat food made with nettles
Will I be stung if I eat food made from nettles No! Boiled or pickled nettles lose their sting completely! The stinging hairs (trichomes) on
Baking golden crust bread in a combination oven
Baking bread in a convection oven usually results in a pale, unappetising crust. On the other hand, your combination oven is cheaper to use than
Recipes from Christian feasts and traditions
Recipes from Christian feasts and traditions Catholic feast days are often associated with traditional recipes and there are many variations around the world. Putting aside
The Cheshire Loaf
The Cheshire Loaf Flour, salt, water Bread has 3 basic ingredients: flour, salt, water. Bread has been baked in England with wheat or barley certainly
#Environment – eat less meat
#Environment – Eat less meat Eating less meat helps the environment in many ways. The meat industry produces a lot of greenhouse gas, and also
Make your own stock from vegetable peelings (recipe)
Making your own vegetable stock from vegetable peelings is a great way to add flavour while minimising food waste by using vegetable peelings that would