Wulf's Webden

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Friday 17 April 2020
by Wulf
Comments Off on ‘Crusty’ ‘Bread’

‘Crusty’ ‘Bread’

By ‘crusty’, I mean ‘whoops, that stayed in the oven a bit longer than I had intended’. By ‘bread’, I mean a loaf made of various flour like substances (bread flour, self-raising flour, polenta and gram flour). In other words, … Continue reading

Saturday 1 February 2020
by Wulf
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Pizza Rolls

This evening I’ve been cooking for a church lunch tomorrow, trying a recipe for ‘pizza spirals’ from a book I’ve got out of the library. Essentially: make a pizza dough, roll it out in a rectangle, top and then roll … Continue reading

Tuesday 29 January 2019
by Wulf
Comments Off on Dough!

Dough!

I’ll get a nice loaf of bread done in the machine overnight, I thought yesterday evening. Unfortunately, I’m so used to using the dough setting on the machine that I switched to that program before setting the timer and so … Continue reading

Tuesday 22 May 2018
by Wulf
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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