Recent Updates Page 2 Toggle Comment Threads | Keyboard Shortcuts

  • Diana 6:10 pm on July 9, 2012 Permalink | Reply  

    It was REALLY good to meet you all. Had such a good time.

    Here is the link to the photographs that Vic and I took. IF you need them minus the ‘watermark’, no problem – just send Vic an email with the file numbers, and he will send them to you directly.

    The link is :-

  • firebeard 5:49 am on July 9, 2012 Permalink | Reply  

    Thank you to everyone 

    Thank you to every one who came for all your help in making this a friendly and smooth running event. I really appreciate the way folks helped make and serve the meals, tidy up and keep everything going. It was great to see so many people happily baking bread and sharing their knowledge with each other. Thank you to John Lister of Shipton Mills and Anne Parry of Felin Ganol for the wonderful flour we enjoyed using.


    • bakingben 5:04 pm on July 9, 2012 Permalink | Reply

      Thank you Joe and Jay for making the event such a success: we appreciate all the effort that went into organising it.
      The bread I made last night turned from a flat disc into something the rugby club might have used in one of their games!


  • Diana 2:47 pm on July 4, 2012 Permalink | Reply  

    Just planning what to bring and wondering where to start with all those lovely ingredients!
    Sourdough rising – my ‘casual cupfuls recipe’ with starter from a local baker as mine died last week. Dan Lepard method sort of.
    Discovering how to use a Blog and came across our B&B blog set up in 2009! See you soon.

  • firebeard 2:37 pm on July 4, 2012 Permalink | Reply  

    Bits and pieces 

    I have been to Daily Bread in Northampton today and bought a few bits and pieces for people to use. I will get a few more things from Costco tomorrow.

    Potato flour 1kg
    Soya flour 1kg
    Pumpkin seeds 1kg
    Sunflower seeds 1kg
    Poppy seeds 500g
    Linseed 1kg
    Fine sea salt 5kg
    Desiccated coconut 1kg
    Doves farms gram flour 1kg
    Lanes lecigan granules 250g

    • firebeard 3:03 pm on July 4, 2012 Permalink | Reply

      I will get sultanas and raisins from Costco. I need to finalise the costing for the meals this evening before I know just how much I have left to spend on ingredients. I will get some eggs, butter and cocoa also.

      I am going to do a tour of all the people I know who have hens to see how many eggs I can scrounge up. If anyone has home produce they can bring to share it is most welcome.


  • Diana 1:47 pm on July 4, 2012 Permalink | Reply  

    Looking forward to meeting you ….. 

    My bread baking is in casual cupfuls! So looking forward to learning some great new tips.

  • firebeard 9:21 am on July 4, 2012 Permalink | Reply
    Tags: the plan   

    The Plan 

    The plan,

    Friday Evening

    There will be a chance for people to mix up starters, sponges etc if needed for the next day.

    For the campers and others who wish to join us we will have an evening meal. I will make a Moroccan Vegetable Stew. I am hoping that some of the folks who arrive early will get stuck in and make some flat breads to serve with it.


    Campers self service breakfast.

    The fun begins, we have loads of flour, sourdough starter and commercial yeast for you to experiment with. There are no set activities, some folks will already have a list of things they want to bake, anyone looking for ideas or help please ask as everyone is friendly.

    I will make vegetable soup for lunch. We need some folks to organise and make bread rolls to serve with the soup.

    Jay is going to make a paella for the evening meal and would like some people to help to prep the vegetable etc.

    It would be good if some people could make sweet things for desert.

    Tidy up and clean the venue.


    Campers self service breakfast.

    More playing, you are welcome to do you own thing or group together to work on projects or learn something new.

    I would like a group to get together to bake pizza for lunch. We have mozzarella, tinned tomatoes, vegetables and olives. We have a vegan attending so we will have to make one of the pizzas without cheese.

    The baking continues through the afternoon. Most people will be leaving during the afternoon or early evening.

    Tidy up and clean the venue.

    There will be an evening meal for the remaining campers and others who would like to join us.


    Campers self service breakfast.

    Tidy up, clean and empty the venue.

  • rowmarcus 8:05 am on July 3, 2012 Permalink | Reply
    Tags: accommodation   

    I’m booked in to stay at the Eagles Hotel (you can check out, but never leave, obviously) Fri to Mon. anyone else staying in Llanrwst over the weekend?

  • bethesdabakers 8:39 pm on July 2, 2012 Permalink | Reply  


    What’s the eating plan, chaps?

    I assume there will be food Saturday and Sunday, but Friday night?

    Will the bar be available?

    Any flood warnings for Dyfryn Conwy?


    • jay 8:49 pm on July 2, 2012 Permalink | Reply

      Hi Mick
      yes there will be food on Friday evening ,Sat and Sun. The bar will not be open in the club so it will be bring your own or drink my cider.
      Weather will be sunnyish ,warmish with a chance of rain between showers

      • bethesdabakers 8:04 am on July 3, 2012 Permalink | Reply

        Did someone say cider?

        • rowmarcus 7:54 am on July 4, 2012 Permalink

          Friday night, i reckon Mick it’d be nice to have some of this pizza you keep ‘road-testing’ (on your blog)… anyone else agree? 🙂

        • bethesdabakers 8:28 am on July 4, 2012 Permalink

          Sorry, I’m on the cider

  • firebeard 8:01 pm on July 2, 2012 Permalink | Reply



    The good folks at Shipton Mills have been very kind and given us a favourable price on their flour. This has enabled us to get a wide range of flours for people to experiment with on our tight budget. I am really looking forward to baking with the Shipton Mills flour.

    Canadian Strong white bread flour 4 16 kg
    Fines Bakers white bread flour No 1 (101) 2 16 kg
    French White flour type 55 (102) 1 25 kg
    Untreated Organic white flour No.4 (105) 1 25 kg
    Organic 100% wholemeal flour (205) 1 25 kg
    Organic Spelt wholemeal flour (407) 1 25 kg
    Stone ground 100% wholemeal flour (210) 1 25 kg
    Organic Dark Rye flour type 1350 (603) 1 25 kg
    Organic Light Rye flour type 997 (601) 1 25 kg
    Organic Light Malthouse flour (301) 1 16 kg
    Italian white flour type “00” (118) 1 25 kg

    Buckwheat flour 1 1 kg
    Organic Malted Wheat flakes (305) 4 0.5 kg
    Organic Medium Oatmeal for biscuits (404) 1 1 kg
    Organic Pinhead Oats for porridge (403) 1 1 kg
    Organic Semolina (507) 3 1 kg
    Organic Wheatgerm & bran (508) 2 0.5 kg

    We also have some flour from Felin Ganol. Unfortunately Anne will not be able to join us for the baking weekend this year. We enjoyed using their flour last year and I thought it would be nice to have some very traditional flour from a Welsh mill again.

    Wholemeal bread 2 12.5 kg
    Wholemeal plain 1 6 kg
    Spelt 1 6 kg
    White 1 12.5 kg

  • rowmarcus 3:21 pm on July 2, 2012 Permalink | Reply


    Greetings fellow bakers!
    Probably a question for Joe I think – what flours do you plan on us having to ‘play with’ over the coming weekend? Just having a think about what I want to bake, which inevitably leads to thinking about what ingredients I’ll need of course. I’m guessing there’ll be white wheat flours, and probably wholemeal; how about ryes or spelt?

Compose new post
Next post/Next comment
Previous post/Previous comment
Show/Hide comments
Go to top
Go to login
Show/Hide help
shift + esc