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.
To continue the story of #igbreadclub …
A brief recap: each month we bake a loaf from Hamelman’s Bread and share our experience. Although this is filed under Recipes I’m not actually giving detailed quantities or method because I followed the original pretty closely and so don’t feel it is fair. The only difference is that instead of ordinary wholewheat flour I used whole farro flour, which scarcely warrants comment.
Something rather fun popped up on Instagram, while I was admiring other peoples’ breads with something approaching jealousy. An instagrammer called @season_adam announced that he was adopting the #igbreadclub hashtag and building it back to become active and bubbly. 1 The idea is once a month to pick a recipe from the unbeatable Hamelman’s Bread and then “following it, baking it and posting results, in order to widen scope, discover new things, rekindle the old, learn and continue to evolve.”
Just the ticket to force me out of my well-worn tram ruts.