David Smith
Before I retired I was the CEO of the UK's trade Association which represents Artisan or Master Bakers. Previously I ran my own bakery and butchery business in the North of England. Although strangely I still think of myself as a sailor. I went to sea school aged 12 and served in the UK Merchant Marine as a deck officer until I was 22. They do say early experiences are the deepest.
I have always written, initially for my own pleasure. In my job as CEO I had to write advice columns and explanations of legislation for my members. Since retirement I have continued to write for the independent food retailing sector in the UK. I have written for Bake and Take, British Baker, Meat Trades Journal and Convenience Store. I have also written articles for my local county magazine, Hertfordshire Life.
I started using the internet with Windsock and Trumpet when one of my sons was up a tree protesting about a new motorway! It was the only way to stay in touch.
When I retired I started baking bread at home. This I found exceptionally difficult, instead of working with 180 kg of water and bags and bags of flour I was suddenly working in grams and teaspoons. I was aware that my methods needed to change. Now using my professional experience I have perfected my recipes for using at home.
Since childhood I have been interested in travel. Interested in the way people have adapted to the climate and the land around them. Now I am retired I have more time to indulge myself in this interest. I hope my writing will share this interest with others.
Latest Articles
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Your First Sourdough Loaf
This is a basic recipe for producing sourdough bread. Once you are confident with this recipe, and are getting good results you go on to develop your own style of bread.
May 1, 2009
- David Smith
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A Full Flavoured Brown Loaf
This recipe uses the overnight 'sponge and dough' method to enhance the flavour of a brown flour or wholemeal loaf. There is a little added Rye flour for an extra kick.
Apr 29, 2009
- David Smith
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Homemade Bread - Brown Loaf Using an Overnight Sourdough Sponge
Blending the classic sponge and dough system with your own sourdough produces a fully flavoured Brown loaf, which has risen well with a good flavour and crumb structure.
Apr 27, 2009
- David Smith
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A Cheating Version of a Sourdough Loaf
Sourdough bread has the most wonderful flavour but there are times when a baker has to quickly produce a loaf and no time to wait for sourdough to perform its magic.
Apr 24, 2009
- David Smith
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Baking A Sourdough Loaf using a Overnight Sponge
Time is the greatest ally for bread bakers. This method is for the best white loaf you will have ever made. You will need to start the day before you want your bread.
Apr 23, 2009
- David Smith
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How to Maintain a Sourdough Starter
It needs feeding and building up just as you would do for a child. It will slowly increase in strength and power. The flavour will also become unique to you.
Apr 20, 2009
- David Smith
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Homemade Pizza Topping and Dough
In the time it takes to go to the Pizza Shop you can bake your own. The dough for the base only involves five ingredients. Very different from a store bought pizza.
Apr 16, 2009
- David Smith
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Visit the Covent Garden Area in London
Covent Garden is one of London's most visited areas, the mixture of shopping, history and eating in one of the many restaurants is a world-class experience.
Nov 27, 2008
- David Smith
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Plan a Winter Rail Holiday in Europe
The new winter brochure from RailEurope offers so many ideas for rail travel. RailEurope's website provides a quick and easy booking experience.
Nov 10, 2008
- David Smith
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A Standard Bread Recipe To Rely On
Being a successful home breadmaker only needs a standard basic recipe. One which never fails. One which can be made with the ingredients in the store cupboard.
Nov 6, 2008
- David Smith
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