A really wonderful article ,a celebration of a very important skill bread making ,which is of global importance to millions of people around the world.
It shows how bread made in this way is akin to an art form
Thank you Mr C. Yesterday’s loaf tasted good but the final proved dough stuck to the tea towel, when turning out of the banneton. Note to self: need to further develop my final shaping and sealing technique & flour my banneton and dough with a deluge of flour. Practice makes perfect I think.
The interior of that Ursa Minor Bakery loaf looks so appetising, Caroline. Never tried making it myself (not even during the pandemic), but find the process strangely compelling, and love a really good sourdough loaf when I can find one locally. (Supermarket versions are always a disappointment.)
Soda bread is my favourite Wendy. But you need to use a very light hand, setting your hand like a rigid claw as you very lightly mix.
Overmix and it will be like a brick. And it’s best eaten when still warm, fresh out of the oven, with a thick layer of salted butter, that leaves your teeth imprints when you bite into it. I like to add black treacle and honey and whatever selection of seeds plus wheat bran I have at hand.
I’ll try and do a shorter soda bread recipe for Substack next month - my husband teases me that my articles are soooo long I should be nicknamed Leo (Tolstoy). I think editing is not my strong point.
My Amazon order with starter jar, lame knife has just arrived this morning Wendy, so I am just about to reread my notes and feed my starter I brought home on the plane from Belfast.
I had never made bread other than Irish soda bread before - so fingers and toes crossed.
I only visited Ireland once, many years ago, but I was wowed by the freshly baked soda bread I had over there, having never tasted it before. And I’ve never found anything quite like it since.
Thanks so much Marion. You are my greatest supporter and my most honest critic - I value your feedback. I just hope that the next loaf I give you doesn’t end up in the same place. 🤪 I wonder whether it was underfermented or underbaked? As Mr C (ex baker & bread lover that he is) was impressed with the other three loaves, which were promptly devoured.
Anyway, I have given my starter a feed this morning in my brand new starter jar with temperature indicator. It is growing - so we shall see.
A really wonderful article ,a celebration of a very important skill bread making ,which is of global importance to millions of people around the world.
It shows how bread made in this way is akin to an art form
Well done and the authors bread tasted lovely
Thank you Mr C. Yesterday’s loaf tasted good but the final proved dough stuck to the tea towel, when turning out of the banneton. Note to self: need to further develop my final shaping and sealing technique & flour my banneton and dough with a deluge of flour. Practice makes perfect I think.
The interior of that Ursa Minor Bakery loaf looks so appetising, Caroline. Never tried making it myself (not even during the pandemic), but find the process strangely compelling, and love a really good sourdough loaf when I can find one locally. (Supermarket versions are always a disappointment.)
Soda bread is my favourite Wendy. But you need to use a very light hand, setting your hand like a rigid claw as you very lightly mix.
Overmix and it will be like a brick. And it’s best eaten when still warm, fresh out of the oven, with a thick layer of salted butter, that leaves your teeth imprints when you bite into it. I like to add black treacle and honey and whatever selection of seeds plus wheat bran I have at hand.
I’ll try and do a shorter soda bread recipe for Substack next month - my husband teases me that my articles are soooo long I should be nicknamed Leo (Tolstoy). I think editing is not my strong point.
My Amazon order with starter jar, lame knife has just arrived this morning Wendy, so I am just about to reread my notes and feed my starter I brought home on the plane from Belfast.
I had never made bread other than Irish soda bread before - so fingers and toes crossed.
Good luck with the sourdough, Caroline!
I only visited Ireland once, many years ago, but I was wowed by the freshly baked soda bread I had over there, having never tasted it before. And I’ve never found anything quite like it since.
Great write-up Caroline-look forward to buying from your start-up in the future!
Thanks so much Marion. You are my greatest supporter and my most honest critic - I value your feedback. I just hope that the next loaf I give you doesn’t end up in the same place. 🤪 I wonder whether it was underfermented or underbaked? As Mr C (ex baker & bread lover that he is) was impressed with the other three loaves, which were promptly devoured.
Anyway, I have given my starter a feed this morning in my brand new starter jar with temperature indicator. It is growing - so we shall see.
Did you see "The Taste of Things"? What did you think?