Monthly Archives: January 2014
Finishing off mincemeat, I made this pastry using spelt and buckwheat flours, and lots of other ingredients not on the recipe! Finished off with “brandy crème fraîche”. Delicious!
I made one of my best ever loaves today, and think a lot was down to a great new technique. Instead of letting it rise for 1 hour, then prove for 30 mins, I put the dough in the fridge … Continue reading