Worldwide Shipping |
0 USD$0.00

You have no items in your shopping basket.

world shipping icon  WE SHIP TO YOU, A DOMESTIC OR BUSINESS CUSTOMER, WORLDWIDE.

Back

Baker of the month (May)


Carl Legge

We love Carl's tweets and pictures on twitter, and we we really impressed when we spotted that Carl has published his first book The Permaculture Kitchen. - We've featured a recipe of his from the book and here is some more information about Carl and some great tips.

"I was really delighted to be named BakeryBits' baker of the month.

I am a self taught cook, forager and home brewer. I live with my wife Debs on a smallholding on the Llŷn Peninsula in North Wales. I have a passion to help people to cook fresh, seasonal and sustainable food. It's easier than many people think and is a skill for life and love. I worked in a bakery as a lad and have always baked bread. Dan Lepard’s book The Handmade Loaf inspired me to take up sourdough a few years ago and I’ve not looked back since.

I write and talk about how to grow, cook and eat food sustainably. My first book, The Permaculture Kitchen, was published in March 2014. It explains how to make tasty meals, driven by seasonal, foraged, home-grown, local, fresh and free range produce. I show you how to develop recipe ideas 'on the fly', the secrets of weekly and seasonal meal planning and how to make the most of ingredients with little waste. You’ll learn how to make stocks, soups, sauces, pizzas, curries, grills, pilafs and paellas, sourdough, yeasted and unleavened breads, preserves and more.

I’m a real fan of the BakeryBits shop. The kit and ingredients are top quality and really help you get the best from your time & effort in the kitchen. I love to be tempted by the new additions to the range. Patrick and the team give really friendly and efficient service and helpfully answer questions on Twitter.

I’ve got three essential tips for new and aspiring bakers.

  • Always keep careful notes of what you’ve done. They help you to replicate your great successes and work out how to improve the not so good results.
  • Weigh accurately. I use a set KD-8000 scales which are really useful for the home baker.
  • Try to fold or knead dough with your eyes closed. This way you really get to know the feel of the changes in the dough as it develops."
  • Carl includes sourdough in his Permaculture Kitchen Carl includes sourdough in his Permaculture Kitchen

Want the next article as soon as it is published? Join our newsletter. Click Here.