Archive for March, 2010

In making my bread, I use Fermipan Red, a Dutch yeast which gives excellent results without imbuing the bread with an offensively yeasty taste (as with brewing, the yeast should contribute to the finished product, not dominate it).

I used to buy it in Liverpool, but as I can no longer go there due to health problems, it’s become increasingly hard to find (I have a couple of online sources, but it’s not cost-effective. I bought it from Matta’s, in Bold Street. They now have an online store, but it features just a small part of their stock and my favourite items – Fermipan and their own-brand fine sea salt (excellent stuff) – don’t feature. Damned if I can understand that.

Some months ago, I (more…)


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