Aside from multi-seeded loaves, which I love, I’m not big on adding extraneous stuff to my breads. No lemon zest, or roasted garlic, or sun-dried tomatoes. Not to say I don’t like them. Just that I don’t make them. So the February #igbreadclub challenge on Instagram — olive levain — didn’t thrill me.
https://vimeo.com/refugecollective/sfm-woodfiredbaker
Nice little film about a bakery in Australia, gleaned from the excellent Bread Magazine newsletter
I’ve changed the design here, for a couple of reasons. The old one wasn’t all that good on tablets and phones, and it had a couple of technical difficulties. The new one is better, but still needs work. Any and all comments welcome.
Batter Corn Bread
We’re close to the Roman festival of Fornacalia, for which this site is named, so here’s my contribution. As befits a befuddled non-historian, the recipe is for cornbread, meaning maize, which the Romans knew not. I generally make cornbread only as an accompaniment to chilli, and so it was this time. The chilli was amazing, and the cornbread more than held its own.