Wulf's Webden

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Tuesday 22 May 2018
by Wulf
Comments Off on Whey Bread

Whey Bread

I eat most of the kefir I produce with breakfast cereal, either unadulterated or with a small splash of milk. From time to time though, I strain it through muslin, producing a soft cheese from the curds. That leaves the … Continue reading

Sunday 22 January 2017
by Wulf
Comments Off on Khorasan Bread

Khorasan Bread

Today I tried out an unusual flour called khorasan as part of a loaf of bread (40% of the flour content, balanced with strong white bread flour). This has proved to be a very successful experiment; a yellowish crumb with a … Continue reading

Tuesday 13 December 2016
by Wulf
Comments Off on Fusion Bread

Fusion Bread

I’m afraid this isn’t news that I’ve had a major scientific breakthrough in my kitchen. Rather, I went to the International Christmas Lunch at work today, a bring and share meal that celebrates the fact the department spans the globe … Continue reading

Monday 15 February 2016
by Wulf
Comments Off on Soda Bread

Soda Bread

I have posted about soda bread before on this blog but it was (checks…) almost a decade ago! Even there, I was posting about a packet mix rather than making it from scratch and it appears I wasn’t too impressed … Continue reading

Monday 23 November 2015
by Wulf
Comments Off on First Loaf

First Loaf

I made my first loaf today in the new oven; I’ve made plenty of loaves before but it is good to start to get a handle on how the new machine works for bread (answer – very well although it … Continue reading

Wednesday 15 April 2015
by Wulf
Comments Off on Unleavened Bread

Unleavened Bread

For breakfast this morning, I made some more of the unleavened bread I enjoyed on Easter Day. The recipe combines 410g strong white flour (3 cups in the original) with a tsp salt, 3 large eggs, 2 tbsp oil and … Continue reading

Tuesday 31 March 2015
by Wulf
Comments Off on Soft Crust

Soft Crust

I love a thick, crunchy crust on my bread. Turn up the heat high, give it a good cook and you get that satisfying crack as you bite into it. However, sometimes that isn’t ideal, such as when I bake … Continue reading