As I mentioned in my last post, I’ve been trying Richard Bertinet’s sourdough ferment recipe. The ferment is lively and strong and gave a good rise to the dough. I have to admit that I struggled somewhat with getting the dough usable as the water content of Richard’s recipe is higher than other recipe’s I’ve [...]
Artisan Baker
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Now Reading
Planned books:
- The Tales of Beedle the Bard, Standard Edition by J. K. Rowling
- Jamie’s Ministry of Food: Anyone Can Learn to Cook in 24 Hours by Jamie Oliver
- Anjum’s New Indian by Anjum Anand
- The Web Designer’s Idea Book: The Ultimate Guide To Themes, Trends by Patrick McNeil
- Nigella Express by Nigella Lawson
Current books:
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Dough by Richard Bertinet
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Crust: Bread to Get Your Teeth into by Richard Bertinet
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English Bread and Yeast Cookery (Cookery Library) by Elizabeth David
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Here Comes Everybody: How Change Happens When People Come Together by Clay Shirky
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Baking with Passion (Baker by Dan Lepard
Recent books:
- The Essential Public Manager by Christopher Pollitt
- Public Sector Management by Norman Flynn
- Scott Kelby’s 7-Point System for Adobe Photoshop CS3 (Voices) by Scott Kelby
- Major Benjy by Guy Fraser-Sampson
- CSS Artistry: A Web Design Master Class (Voices That Matter) by Andy Clarke
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