bianco
Even though I have been baking a lot I haven’t emailed in 4 months! Hard to imagine anyone complaining about not getting an email. The summer was great. I...
merton bakery: what's up?
Hello Been a long time between email updates and although I have been fermenting a lot of bread and blogging a lot over at mertonbakery.com I have not been...
merton bakery: about craft
Hello from a very sunny morning in Coventry. I think there are three things in my life in which I have reached a much-more-than-average level of skill:...
catching up
Hello It has been a while since I sent an update. Things have been a bit busy although I’ve been baking a lot of bread and also posting to the blog. Here are...
beer + bread
Hi there. They say that beer is liquid bread and this week I’m scalding some rye flour in stout beer to create Merton Stout sourdough. They’ll be on sale at...
smoked sprouted rye
Hello sourdough fiends. Here’s a link to a short blog post about smoked sprouted rye grain bread which will be for sale at COGS of Coventry tomorrow...
sunflower
Hello I’ve been baking a lot this week – so much so that I haven’t had much time to write but will post about those experiments next week. I’ll be selling...
it's wholemeal time (and focaccia)
hi friends Just a couple of posts this week: Experimenting with sourdough focaccia (olive, lemon and thyme). Making some 70% wholemeal loaves for COGS on...
gluten, "freshly baked" fakery, and introducing Merton Blend
Good morning Three new posts this week on mertonbakery.com: On glutenin and gliadin (my two favourite proteins)The freshly baked bullshit in UK...
open kitchens and being back
hello friends of Merton Bakery Three posts: Sharing baking skills and experiences in an open kitchenLooking at the holes (alveoli) in sourdoughGive your...
four posts including starters and pizza
Hello friend Four new blog posts this week at Merton Bakery: a photo of a couple of sourdough startersa film from the 1940s showing some old timey...
emmer variation and being more social
Hello all This week on the Merton Bakery blog: an emmer whole grain flour variation that includes polenta and walnuts (for sale at COGS this week)finally...
emmer, spelt and this weekend's harvest festival
Hello This week I’ve blogged about about using emmer flour, spelt flour and baking for this weekend’s Harvest Festival at Coventry Cathedral. Cheers, yeasty...
this week (making bread and making ourselves)
Hello This week at mertonbakery.com: Tara Jensen on making bread and making ourselvesAn experiment in pushing fermentation but getting frisbeesComing up at...
sourdough workshops and discard granola
hello I’ve got some sourdough workshops coming up in autumn (intermediate) and in the new year (beginners). Let me know if you’re interested. I also tried...
Merton Bakery update: three breads
A brief post to let you know what I’m baking this week (24 August) for sale at COGS: Merton Simple, Merton Sunflower and Sesame and Merton Spelt. It’s the...
Merton Bakery update: nuts and seeds
Hi there A couple of new sourdough experiments this week: on working with rye flour: walnut and ryesunflower and sesame seeds added to Merton Blend x Simon...
Merton Bakery update
Hello I’ve taken a bit of a break from blogging as work got a little hectic. Four posts for you this week (one from a couple of weeks ago) a message for...
Merton Bakery update: when flour meets water, very old bread, and a cannellini experiment
Hello Three updates from Merton Bakery: aspects of working with flour: when flour meets waterseeing very old bread in Pompeiiwould it work in a sourdough...
Merton Bakery update: back baking
Hello This week from Merton Bakery: I am back baking for COGS this Saturday June 15th See you then. Simon