All rise: a bread-making break in Spain's Sierra Nevada

The Guardian - Feb 10, 07:00 GMT

It’s more D’oh! than dough at first but our writer warms to the art of baking on a retreat where the mountain views are as heady as the aromaMy pizza dough is stuck to the table

It’s more D’oh! than dough at first but our writer warms to the art of baking on a retreat where the mountain views are as heady as the aroma

My pizza dough is stuck to the table. It couldn’t be more steadfastly attached if I’d superglued it. I forgot to put flour on the surface but, in my defence, I was distracted by the view.

I’m in the Sierra Nevada at a sourdough baking retreat, run by E5 Bakehouse’s Ben Mackinnon at Las Chimeneas hotel. Owned by British pair David and Emma Illsley, Las Chimeneas sits 850m above sea level in Mairena – a village with only 300 inhabitants.

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