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Burger buns

Really happy with the Burger Buns I made on Friday night. Even if it meant we didn’t eat until 10pm

Distances from my house

Mile markers from my house…


Another adaptation of a Beth Hensperger recipe.

3 1/2 cups semi-skimmed milk
20g fresh yeast
1 teaspoon sugar

Whisk the above and leave for a few minutes.

7 cups strong white bread flour
1 tablespoon salt
4 tablespoon sugar

Put these in a large bowl, create a well in the centre and pour in the milk mixture.

2 eggs

Crack these into the milk mixture, whisk to incorporate a bit of the flour and leave to stand for a couple of minutes.

Mix the flour together. It will be very wet. Add around 3 cups more of flour a cup at a time to create a moist but firm dough. Take out of the bowl and knead to a satiny finish.

Lightly oil a bowl and place in the dough.

Leave to rise (double in size).


Bake for 35 around minutes at 200.

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Malted loaves

Two malted loavesOriginally uploaded by Richard CaddickI’m using 80% water in my brown breads at the moment so this recipe was:1kg malted flour (100%)800ml water (80%)20gr fresh yeast (2%)10gr salt (1%)Can go a bit sloppy if you leave the second rise too long before baking…

Spinning around

Ooops, our new offices

Ooops, our new offices

Originally uploaded by Richard Caddick

They do say lighning never strikes twice.

Full story and more photos.

Burger buns and sourdough

Burger buns and sourdough

Originally uploaded by Richard Caddick

Satisfying days work preparing for a BBQ

Current record home

Current record home

Originally uploaded by Richard Caddick

Not quite as impressive as ade from howies, but I’m pleased in my own way… still not a bad 5 miles for me


I’ve been baking sourdough for a few months now. Always slightly random but I seem to be hitting on a fairly good recipe.

The original sourdough starter is based on Beth Hensperger’s in The Bread Bible (great book).

75g sourdough starter
350 - 400 ml water
250g strong white flour (I may add a little rye as well)

Mix these together and leave overnight, in the morning it should be nice and bubbly.

Then mix in:
5g salt (approx 1% ratio to flour)
200 - 250g strong white flour

I add in the second lot of flour at about 50g a time and stir in with a wooden spoon to mix. Once you’ve added 200g then add the rest only as needed, a wetter dough is better. I may give it a very light kneed, but only to make sure everything’s mixed nicely.

Leave to rise for three hours until doubled in size. Turn out gently onto a floured surface and shape however you like.

I bake for 45 - 50 minutes at 200 degrees to make sure it cooks through. Needs to sound really hollow when it comes out.

Where it normally fails for me is in getting the right amount of flour to water. It can be too dense and not rise enough or too sloppy and spread more sideways then up.

Anyway still having fun experimenting and tweaking this one.