Author Archives: jonnyr9

About jonnyr9

I'm an enthusiastic amateur "scientific" cook and baker, and former scientist, and I like to bring scientific thinking to my cooking: thinking about what might be happening at a chemical or biological level during food preparation (including its growth, and preservation), and applying exact methods of mass and volume to core recipes, before varying them. I use an accurate weighing scale (to 0.1g). I like growing my own herbs, constructing my own raised beds, and constructing my own wood-fired pizza oven. I bring a certain level of OCD to the kitchen, and therefore my baking includes sourdough, and my pizza-making includes "reference" to the protected specifications for true pizza. If I can source "the right" ingredients for a dish, I will at almost any length (within reason) - before I find an equivalent in-country supplier. Therefore - if you've never eaten Lancashire cheese bought at Bury market near Manchester - you've never eaten Lancashire cheese. I'm going to try to include links to the same products I use in my blog, so my readers don't end up using sub-standard alternatives - "experimental replication" is key to scientific cooking. I was born in the North of England, but I live in the South, though I would prefer to live on an island in the Ionian Sea.

The Perfectionist’s Pancakes

For several years, I have risen early on a Saturday morning.  I have risen to make pancakes.  I have experimented with many formulas and recipes, but feel that I have finally created a simple and healthy recipe for a pancake … Continue reading

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Ingredients for a fine handmade pizza

This article was written for a UK audience – we will soon publish this article in American English for the US audience, with links to US vendors for some of the essentials you are going to need. Although pizza dough … Continue reading

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Building my Wood-Fired Brick Oven – Part 3 – Laying the Blockwork Table

This is the third part of my “Building my Wood-Fired Brick Oven” post series, which is all about laying the blockwork structure on which the “table” will be supported.  It is on this concrete table you will build the oven … Continue reading

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The Salt of the Earth

My microbakery, the White Horse Bakehouse, does not use industrial salt in its products, I use only Sel de Guérande, which in my opinion qualifies as The Salt of the Earth. I never use Table Salt at home, except in … Continue reading

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Real Bread bakeries in and near Oxford

Artisan Bakeries and Real Bread in particular is on the rise across the UK, but it isn’t always easy to find out where to get it. In and around Oxford there are a growing number of Real Bread outlets available, … Continue reading

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A visit to a Wood-Fired Bakery in Kefalonia

Although not all aspects of our family vacations are oriented around baking – I feel that it is important to try the local bread and other bakery products where I visit.  Last year, in early June 2015, while on a … Continue reading

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Generating Steam in a Wood-Fired Oven

A question of steam… On artisan bread baking forums, you hear time and time again that one of the keys to baking great crusty bread is steam.  Another key is of course a lot of heat.  So while the wood … Continue reading

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