SHOPPING LIST: Cooking Skills: Bread 2, Chapter 8 (A Baker's Weekend)

Whatever you choose from the earlier chapters: sourdough starter, strong white and wholemeal flour, salt, yeast, olive oil, pizza sauce, pasteurised mozzarella, butter, herbs and garlic. A lidded pot (safe to 240°C), baking trays, a basket and a cloth, plus a notebook for your baking diary.

A weekend plan: sourdough and pizza
[ ] 1 batch sourdough loaf: 100 g starter, 450 g white flour, 50 g wholemeal flour, 325 ml water, 10 g salt (Cooking Skills: Bread 2, chapter 3)
[ ] 1 batch pizza dough for 4 pizzas: 500 g flour, 10 g salt, 2 g yeast (a scant ½ tsp), 325 ml water, 1 tbsp oil, with a cold rise (Cooking Skills: Bread 2, chapter 5)
[ ] 1 batch pizza sauce and mozzarella, or your own toppings
[ ] 1 tbsp flour or semolina for dusting

A fault-finding clinic
[ ] 1 a bread that went wrong, or a recipe you have struggled with
[ ] 1 notebook and pen

Your own bread basket for 8
[ ] 1 batch a bread that suits the meal: soft rolls (Cooking Skills: Bread 1, chapter 6)
[ ] 1 batch a bread with character: a seeded sourdough, rye loaf or focaccia
[ ] 1 batch a quick extra: garlic flatbread or cornbread
[ ] 100 g butter, softened, mixed with herbs, garlic or honey
[ ] 1 a dip or spread, such as hummus or olive oil with balsamic vinegar

For the experiments
[ ] 100 g of rye or spelt flour