It’s elderflower season again, and I’ve spent the last couple of days collecting these beautifully scented flowers to make a few beverages and flavourings for desserts and sweets, and also to capture some

My love for wild winemaking probably comes from my grandfather, who made a coconut drink called "tuba." I used to watch him collect the sap from coconut trees and turn it into an alcoholic drink,

Basic Wort Agar Plates onto which Yeast trapping samples were streaked. If you look carefully, you can see some individual spots (colonies) that, theoretically, are derived from a single (yeast) cell.

Well, I have made some experience with baking and making dough for breads and pizzas during the pandemic times. I found that a lot of people around me started experimenting with different recipes and

The yeast water is alive and working, time for baking. I will use a recipe tried before with different yeast water. [Link to Polish version/Link do polskiej wersji] As mentioned in the post about yeast

[Click here for Polish/Kliknij żeby czytać po polsku] Encouraged by the success of my yeast water in summer and then during Christmas, I decided to start another one here in the UK. It took me three tries

👇PL👇 Believe it or not, I have forgotten the yeast water. Here's a comeback. Wierzcie lub nie, zapomniałem o wodzie drożdżowej. Oto powrót. English Quick reminder: One of the first things I wrote about

Are you ready for Halloween? Need a spooky bread for dinner? Here you go.... Jack Skellington Bread.

👇PL👇 Final part. I took all the sourdough flakes, fed them with flour and used to bake bread. Ostatnia część. Wziąłem wszystkie płatki zakwasowe, nakarmiłem je mąką i użyłem do upieczenia chleba. English

👇PL👇 English Today's part is a story of how patience can pay off. This week was just too much. The oven broke down. The new one delivered by the landlord is very basic. We got a leak from upstairs. Things

👇PL👇 English Second try to revive the sourdough. This time I have taken on the sourdough crumble. I've prepared it with both rye and wheat sourdough, so just to make it clear, each sourdough was fed

👇PL👇 English I'm not trying to hide this: I have a lot of dough. Sourdough, to be precise. Whoever owns a domestic animal, knows that you can't simply leave it when holiday season comes. For sure you

👇PL👇 English I have repeated last week's recipe. Two days before baking I have added two ripe plums and tap water to the yeast water. The day after I had to degas it all the time so that the jar would

Przewiń w dół do języka polskiego / Scroll down for Polish English Time to wrap up. Luckily I have something nice to write about. The bread I baked (recipe) turned out nice and interesting. What I really

Today's breakfast: yeast water bread, fresh cheese and plum conserve. I have to learn how to make cheese. This is just a teaser for an evening post summarizing the baking. Follow me if you don't want to

Przewiń w dół do języka polskiego / Scroll down for Polish English I baked the bread. I haven't tried it yet (it will be cooling down overnight), so I will write more about it tomorrow. I started at 7

Przewiń w dół do języka polskiego / Scroll down for Polish English Boy is it hot! The coolest room above ground in my Parents' house has the air temperature of 28-29C and I am working from home. I have

Przewiń w dół do języka polskiego / Scroll down for Polish English First failed bake. You can clearly see the slack dough, it didn't get enough lift in the oven. The levain I made yesterday seemed quite

Przewiń w dół do języka polskiego / Scroll down for Polish English It's been 48 hours and the water is very active (I think). On one hand I am a bit surprised because people mentioned waiting for even

Przewiń w dół do języka polskiego / Scroll down for Polish English The water is working really well, much better than I expected - I've read stories of people struggling with the start. It was red in the