To make French Bread the best way

Take a gallon of fine flour, and a pint of good new ale barm, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and…

Baking bread at home

My own journey with bread baking began in 2015, when I read Michael Pollan’s Cooked. I was intrigued, and promptly attempted to make a starter, which never really reached full vigorous health. Through weeks of late nights stretching dough and early mornings baking, I never quite succeeded in achieving the bread that Pollan raved about….

Breaking bread

Bread is the foundation of our diets: loved and loathed, it has been a part of our diet since the Neolithic age. But why did bread – an entirely man-made food – become our staple starch? It seems a suitable start into my adventures with food history to delve into the mysterious origins of bread, our…