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  • bethesdabakers 6:20 am on September 5, 2010 Permalink | Reply  

    Pix 

    I’ve put my pix on Flickr http://www.flickr.com/photos/53710356@N08/sets/72157624881661330/

    No idea how to link it to the blog.

    Definitely a few caption competitions in there.

    Mick

     
    • Joanna @ Zeb Bakes 9:58 am on September 5, 2010 Permalink | Reply

      I’ve moved the flickr link to the top of the sidebar. To see the photos bigger click on any of them and open in a new tab, to see more photos, click on more photos at the bottom of the displayed photos. Edited to say : See Joe’s comment below on how to add photos to the Group 🙂 I’ve got my computer back so will add Brian’s later today.

      • birdandbeard 10:33 am on September 5, 2010 Permalink | Reply

        I have set the group up as public so no need for invites, if you click on the ‘More Photos’ link at the bottem of the photos in the side bar it will take you to the DDD2010 group. At the top of that page there is an option to join the group. Once you have joined you can then add photos to the group pool. The last 10 hotos added to the group pool show on the side bar.

        J

        • stig23 6:51 pm on September 5, 2010 Permalink | Reply

          Thank you – I have joined Flikr at long last (years ago I got so cross with not being able to find a name or password which no-one else had already got, that all my pix are on Snapfish instead). How can I find the lovely pix you posted on the blog of work in progress? Stig

          • Joanna @ Zeb Bakes 9:30 pm on September 5, 2010 Permalink | Reply

            I’ve added some photos. Apologies that the colour is so bad, I’ve tried tweaking them but they are not the best 😦

    • chocveg 10:11 pm on September 5, 2010 Permalink | Reply

      Mick your camera must have a make them look miserable filter!!! need to get some of mine up here!
      Al

      • bethesdabakers 3:59 pm on September 6, 2010 Permalink | Reply

        No, I just have that effect on people. But smiley pix can get a bit boring.

        Thanks for lift to Richmond – the journey home was pretty painless except for picking up a £25 taxi fare for the four miles from the station home.

        Mick

  • bethesdabakers 4:02 pm on September 3, 2010 Permalink | Reply  

    Weekend 

    Thanks to everyone for really enjoyable weekend.

    Can’t think of anything to complain about. Oh yeah, disabled  access was rubbish, especially when you’re pissed. In fact I don’t think booze should have been allowed on the premises. I kept imagining there were birds flying around in the bakery and, even more unlikely, there was an oven being towed around by a tractor, and I imagined we went down the pub to get a takeaway for the pigs …  never touched the absinthe …

    Mick

     
    • stig23 5:24 pm on September 3, 2010 Permalink | Reply

      And thank you to everyone from me too. Another grand weekend of shared experience and (generally helpful!) advice. I have a new (bread) year resolution, not to do more baking, but to widen the repertoire – I feel the need to make brioche, and lamb-topped flatbread, and many more delights.

      And extra thanks to Joe, Martin and Caroline for unending and generous hospitality. Special respect having just seen the “before” pix on Flikr. Blimey, what you achieved!

      Stig (wondering whether there will be two versions of this reply – still finding blogging a challenge!)

  • bethesdabakers 2:46 pm on August 25, 2010 Permalink | Reply  

    Starters II 

    Sorry Zeb. The last comment on Starters was a little frivolous.

    5.5K ready for this evening’s mix.

    If someone can make sure there is 1K starter on Friday evening, that can be refreshed to make 5K for Saturday morning which should leave plenty for a refreshment for use later in the day + what should be needed for the morning’s doughs.

    I’ll try to remember to bring some rye starter.

    Getting close!

    Mick

     
  • bethesdabakers 2:29 pm on August 24, 2010 Permalink | Reply  

    Maize Meal 

    Just realised I misread something and it’s Gareth who’s going to the wholefood place at Northampton and not Zeb.

    So please G-Man can you purchase about 1K of maize meal and you shall be reimbursed. Plus a carrot.

    Parenthetically, I’m baking Big Gs Cherry Tomato Foccacia as my flatbread special on Thursday and hoping to make some dosh on your account.

    Mick

     
    • biggthebaker 2:33 pm on August 24, 2010 Permalink | Reply

      Wilco, going there tommorrow, I have though, a KG or 2 of this which is out of date. Dont know how sensitive it is to time, but you can have that free if you like!
      Hope A’s car can take it all!

      • bethesdabakers 7:41 pm on August 24, 2010 Permalink | Reply

        I’m not being stingy but the old stock will do fine.

        Really looking forward to the razor clams.

    • biggthebaker 3:56 pm on August 26, 2010 Permalink | Reply

      Sorry mate, no razor clams. Something to do with rain on the beach!
      But I DO GOT Chestnut flour 4Kg of Shipton Mill’s finest, being jobbed on account it wants moving fast enough to beat its BBDate. so I’m hoping the group dont mind me buying on their behalf, it was £3.00 per Kg which, believe me, is rather good! Pass it on

  • bethesdabakers 7:41 pm on August 23, 2010 Permalink | Reply
    Tags: grain, maize meal, ,   

    Contributing to the Mess 

    I know it’s really hard to impose discipline on the troups in a blog like this so this is as unruly a contribution as anyone elses.

    I’m coming up by train on Friday – supposed to get to Darlington at 13.13 – haven’t checked the buses to Richmond and beyond yet but I’m going to need a lift from somewhere mid afternoon. I’m coming back on Monday – have to be at Darlington also at 13.13 (worrying number of 13s in this).

    On a different subject – Gareth, please bring Billingsgate Market with you or the contents anyway.

    Zeb – where are you up to on einkorn? I have some einkorn grain (you probably gave it to me), some kamut grain and kamut meal, some grunkern grain and meal, and some emmer meal. Do you want me to bring any of this with me? Has Joe built the grain mill yet or should I grind it before I come? Plus, I’m hoping to bring as little as possible on the train, could you get the odd kilo of maize meal when you stop off in Northampton and I’ll pay you for it.

    Finally, I’m assuming there will be starter available so I don’t need to bring any.

    Going to be a great weekend – I quite like mud – it will remind me of North Wales.

    Best wishes to everyone.

    Mick

     
    • phil 7:47 pm on August 23, 2010 Permalink | Reply

      Hi Mick
      I’m getting to Darlinton at 9:34 on the Friday and then I’ve got to try anf find the two buses lol, I’m coming back on the Tuesday.
      I’m going to be bringing my starter down,but its only a small amount, but anyone can use it,
      Also got some smoked flour to put in the pizza dough maybe?

      I really can’t wait for this event to happen, really excited,

      Phil 🙂

      • bethesdabakers 7:16 am on August 24, 2010 Permalink | Reply

        Hi Phil
        I should be arriving at Darlington 13.13 and there are buses to Richmond at 13.33 & 14.03 (half hourly service). If you want to meet up my mobile is 07729 151781

        Mick

    • birdandbeard 7:57 pm on August 23, 2010 Permalink | Reply

      Will have an electric grain mill, Joes building an oven?????????.
      Getting to Richmond (10m away) from Darlingrad is fairly easy. If ‘Little Red Bus’ (Google it) is not able to get you from Richmond to Grinton/Reeth then I will despatch a man to pick you up. BUT I dont really want to make multiple journeys to Richmond so is it possible for the Darlo brigade to be picked up en masse? (From Richmond)

      • bethesdabakers 7:18 am on August 24, 2010 Permalink | Reply

        No Little Red Bus ’til 16.10.

        Do we have a list of people coming from Darlington?

    • Joanna @ Zeb Bakes 9:14 pm on August 23, 2010 Permalink | Reply

      I was thinking more of brioche and chocolate and croissants and baguettes and trying to make a fendu that fendu’ed rather than the pure grain grinding experience, I thought the Dales were supposed to be decadent and butter-rich being near the Lake District and all, don’t they have six meals a day in the Dales, and two of them cake? I do hope so. I’d love to try the grunkern out, what is it? Do you have a formula for it Mick? Usual trade?

      • bethesdabakers 7:23 am on August 24, 2010 Permalink | Reply

        Usual trade? I should coco. It’s cocktails this year.

        Grunkern is supposed to be the same as freekeh. I have a recipe for grunkern/carrot bread which I think is one of Nils.

        Swing by New Covent Garden, Gareth, and pick up a carrot would you?

        • birdandbeard 7:48 am on August 24, 2010 Permalink | Reply

          Decadent? You must be thinking of Wensleydale. Lots o money there. All peasant farmers here.
          As for people coming from Darlo, will have a word with Joe on that one, when he surfaces, and let you know.
          M

  • bethesdabakers 9:17 am on August 20, 2010 Permalink | Reply
    Tags: broa de milho, portuguese bread   

    Broa de Milho 

    Anyone experienced real Portugese bread?  I’ve just been playing with a sourdough version of a recipe that claims to be authentic Broa de Milho but I don’t even know how to pronounce it never mind what it should come out like.

    Might bring some maize meal and have a go in the Dales.

    Mick

     
    • Joanna @ Zeb Bakes 9:51 am on August 20, 2010 Permalink | Reply

      No but look what your post has thrown up http://pasto.wordpress.com/2010/05/31/corn-breadbroa-de-milho/

      • birdandbeard 9:56 am on August 20, 2010 Permalink | Reply

        Might struggle with the fresh sardines.

        • Big-G 11:51 am on August 22, 2010 Permalink | Reply

          Maybe not that much of a struggle…since I’ll be down in Billingsgate Market on Thursday morning!

    • birdandbeard 9:51 am on August 20, 2010 Permalink | Reply

      Sounds like a good idea to me. Knew youd have to get yr hands dirty in the dales (thankfully).
      I remember talking to a multi-lingual Portuguese lass in Portugal and even she said it was a difficult language to pronounce (and speak). Unfortunately cant remember much about the bread, although if you didnt get to the shop before 11ish, it was all gone.
      M

      • Joanna @ Zeb Bakes 9:55 am on August 20, 2010 Permalink | Reply

        how is the water supply going M?

        • birdandbeard 9:57 am on August 20, 2010 Permalink | Reply

          Not ideal, still low pressure here. Should be OK soon (fingers crossed).
          Fancy a baking weekend with LOW hydration doughs??

          • bethesdabakers 10:45 am on August 20, 2010 Permalink | Reply

            Never mind sardines – I was thinking more of a corn bread/absinthe diet.

            That’s a bit of a poncey recipe, Zeb. Ignoring the yeast, it’s got twice as much wheat as maize in it + sugar!!!
            The recipe I have only has 20% wheat

            • Joanna @ Zeb Bakes 5:05 pm on August 20, 2010 Permalink | Reply

              Mick, I haven’t even read it, I was just amused that the moment you posted yours here, this appeared below as a ‘related post’. The spookiness of WordPress in action 🙂 oh and here’s another one http://www.purplehousedirt.com/content/broa On the corn bread recipe front, Celia (Figjam and Lime Cordial) made a sourdough version of JHamelman’s cornbread which she was very pleased with. Maybe compare yours to hers? It looked lovely!

              • Joanna @ Zeb Bakes 5:54 pm on August 20, 2010 Permalink | Reply

                It’s one of those everyone has their own version recipes, lots with two eggs and magarine on the portuguese pages I have googled so far, one with what sounds like fermented cornmeal? sour? But all with more corn than wheat so is that what defines it? Are there really no sardines in the Dales,

  • bethesdabakers 8:03 am on August 16, 2010 Permalink | Reply  

    Rick’n’Radio 

    I trust you all caught last year’s host in a live interview from Mair’s Bakehouse on Radio Wales this morning.

    The weird thing is they interviewed him as if he was a “normal” baker about the failure of the Russian wheat crop and what that would mean for bread prices – like every baker is up at 5.00 a.m. firing up a 5×7 Alan Scott oven for tomorrow’s bake.

    Be nice if that was the norm.

    Mick

     
    • robinaccio 9:47 am on August 16, 2010 Permalink | Reply

      Can you get it on ‘listen again’?

      • bethesdabakers 2:37 pm on August 16, 2010 Permalink | Reply

        I don’t know – you’d have to check out the Beeb site. All due respect to Rick, it’s probably not worth it. Just 60 seconds of ordinary questions to and extraordinary baker (and chum)

        Mick

  • bethesdabakers 3:07 pm on August 13, 2010 Permalink | Reply
    Tags: Mick's breads   

    Repertoire 

    I’ve posted a lot of my repertoire on the PArtisan Bakers blog http://thepartisanbaker.wordpress.com/2010/08/13/repertoire/

    If anyone wants me to teach/demonstrate anything let me know. I’m coming on public transport so, unlike Zeb who’s bringing her whole kitchen, I need to know any ingredients  to bring. Please don’t ask for Black Bean/Jalapenos. I don’t know though …

    Mick

     
    • Joanna @ Zeb Bakes 4:00 pm on August 13, 2010 Permalink | Reply

      Can I vote for chocolate brioche? I’ll bring chocolate 🙂 Edited to say: Do you make a starter like the one for pannetonne for this?

      • bethesdabakers 4:22 pm on August 14, 2010 Permalink | Reply

        Just my regular starter. I KNEW you’d go for choc – why not? It’s good for breakfast.

    • philjoy 6:27 pm on August 13, 2010 Permalink | Reply

      Hi Mick

      I am really intrigued ro hear about how you got started in selling bread,as that is what i am trying to do,but it is very slow at the moment,
      my big ambition is to get a bakers job,but where i live,theres nothing,it gets me down sometimes, as i am really passionate about baking and theres nothing i can do 😦
      my sourdough starter os only 5 years old,but i feed it daily and its ok.
      do you have twitter?
      where do you live? just wondering because you seem to be doing really well in your customers.
      i am looking forward to the baking weekend as it lets me meet new poeple who i can talk about this subject to, i dont have anyone round here apart from the bakers i talk to using twitter.
      im just trying to put all my bread recipes into a book so i can bring down and share with you all,
      and hopefully ill learn alot more.
      anyway ill stop blabbong on now

      thanks

      phil

      • bethesdabakers 4:26 pm on August 14, 2010 Permalink | Reply

        Hi Phil

        I have a whole book on how I started making bread for sale. But basically it’s better than working.

        I’m too old to understand or use Twitter.

        And I live in Bethesda, Gwynedd.

        Look forward to meeting you.

        Mick

  • bethesdabakers 6:43 pm on August 4, 2010 Permalink | Reply  

    Checking In 

    Howdy, howdy

    Time I sorted out my travel arrangements.

    I’m just coming up for a rest so if anyone wants me to do anything I shall be available.

    Looking forward to it.

    Mick

     
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