Category Archives: Baking

Cock and balls

This, ad I hope you’re reading this Mr. Stephenson, is what happens when you rush things: I started out well. Got up this morning, fed the starter and mixed 100 g wholewheat bread flour with 100 ml of water for a soaker. The idea was to tease extra flavour and structure out of the wholewheatContinue Reading

Wax on, wax off, or the importance of repetition

I baked another rye sourdough bread today. 300 g bread flour to 200 g rye, 12 g of salt and 200 g of active starter. It came out great, apart from the slashing I tried, which caused the crust to break in unexpected places. Still, the flavour is there and I am finally beginning toContinue Reading

Bread. The road so far.

I had been baking bread for years, on and off,  with somewhat limited success. For a while I owned a bread maker and tried to convince myself that the resulting loaves where both tasty and healthy when they were really just crumbly and horrible. At other times the bread I made was flat and flaccidContinue Reading

Fife Flour Sourdough

Mr. Stephenson is a huge fan of Red Fife, an old Canadian wheat that has recently been experiencing a bit of a renaissance, and rightly so. As I was out of rye flour, I decided to try and adjust my standard rye sourdough to Red Fife – Mr. Stephenson made a light but intensely flavouredContinue Reading

Midweek baking

When Mr. Duess and Mr. Stephenson talk to friends, and frequently strangers, about their adventures in the kitchen where they bake bread, cure meats and lure unsuspecting lacto-acidic bacteria into carefully prepared habitats there’s one all to frequent question: “Where do you find the time?” Now, both Mr. Duess and Mr. Stephenson are far fromContinue Reading

A simple sourdough bread

This is rapidly becoming our standard, always-have-a-loaf-around, bread. The recipe is very simple, the result is tasty; with a crisp crust and a chewy, flavourful interior. You’ll need: 350g unbleached bread flour 150g rye flour 15g kosher salt, ideally 10g smoked, 5g plain About two tablespoon full of highly active sourdough starter About 250ml waterContinue Reading