Flour, plainly: what each bag is for
Strong, wholemeal, rye, spelt. What the protein figure means, which bag does which job, and how to store flour without it going stale.
Bread, baked slowly and by hand
Notes from a home kitchen: starter care, rye, shaping and the quiet rhythm of baking for the week ahead.
Bread for the week without it going stale
Cool it, wrap it, freeze what you will not eat. Keeping a week's bread is mostly a matter of timing and a clean tea towel.
When the loaf goes wrong: a plain checklist
Flat loaves, dense bottoms, gummy slices. One likely cause at a time, a notebook, and no panic changes to the whole recipe.
Fitting a bake around a working week
Long waits belong overnight, not at dinner time. A workable weekly schedule, a double batch and room to miss a Saturday.
Shaping: tension, seams and a tidy loaf
Tension, a firm seam and a basket lined before your hands get sticky. The two-minute job that decides how the loaf rises.
Rye, and why a denser loaf is no failure
Rye has little gluten and a lot of character. A blended loaf, a hot tin and a long bake — and why a close crumb is not a failure.
A starter is just flour, water and time
A jar, some flour and ten days of patience. How a starter actually works, what the false lull means, and why neglect is easier to survive than fuss.