In 1993 as part of my Women’s Institute Preservation Certificate, I was asked to make a batch of candied pineapple using tinned fruit. At that time, tinned fruit in syrup was stocked widely by supermarkets. Today in the UK, fruit is routinely canned in juice or “light syrup.”
I enjoy the process of making enriched breads with added sugar, milk, butter, and often a sourdough starter.
Earlier this year I was invited to judge a category of the Guild of Food Writers’ Book Awards. I was reminded of the years spent as a librarian buying non fiction titles for public libraries. Would evaluating cookery books, forty five years later demand a different set of skills?
Following the craze for sourdough and banana bread during lockdown in 2020, Marmalade making became a go to activity during lockdown in the early months of this year.
Bread and jam, toast and marmalade, from sourdough to soda bread, sweet preserves are synonymous with bread. As with preserving, making bread is a passion of mine and in recent years
