I’ve finally uploaded the two missing chapters of the book, ‘Shaping’ and ‘Cooling, Storing and Serving’. Both are still in need of expansion, and the chapter on shaping needs some illustrations, but the basic structure of the book is now complete.

I’ve also added an online glossary that I hope will be useful. This too will be subject to editing and expansion over the coming months. I’d like this site to be accessible to as wide an audience as possible, so the glossary will cover the basics as well as some of the more obscure terminology that the advanced baker may encounter. As always, constructive comments are welcome at neil@flourandwater.co.uk