HeyJaredMoments through food | Emily Cuddeford
A weekly publication bringing together recipes, food writing, observations and memories. Writing from my steading in the Scottish Borders with my family whilst trying to build a new career converting an old barn into a bakery school and mill.
- Indexed issues, last 90 days
- 12
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- Sep 28, 2026
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- Aug 12, 2026
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The Cornel 7 and My Experience of Being a Woman in this World (opens the original)
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There are times it feels impossible to live in this world, to function in the everyday. The school run, getting bit’s you need from the shop, working- performing the regular duties of life, when underneath this glassy veneer is fear. The very real fear all women live with, we know we are not safe.I grew up in a world and a household where it wasn’t safe to be female.When I first moved into Edinburgh, I think I was around 8 years old this was the first time I lived in a city. I was a chorister at
Sourdough Focaccia Recipe (opens the original)
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Hello,How are you? It is the final week of Sourdough September and it feels like it’s been a bit of a marathon. How have you found it? I know it has been three recipes over four week but I foolishly choose things which I didn’t have much of a foundation in so it really was development from the beginning. <a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!E-6i!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpubl
Sourdough Brown Butter Apple Buns (opens the original)
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Hello,This is a long post with lots of photo’s video and information to help you make the most delicious buns so you will need to open it in the app/desktop to view the whole thing.We are romping through Sourdough September at an alarming rate. Let’s be honest I was not prepared enough, I possibly should have started working on all these recipes before September but that’s not who I am. Instead I am frantically mixing and baking multiple trials everyday trying to get you the perfect recipes. Thi
September Q&A Live Recording (opens the original)
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Hello Everyone,To those who could make it last night thank you for coming. I loved to hear about what you are all baking and also fermenting. The buns I was talking about have baked off really well t… Read more
The Guide to 100% Wholemeal Sourdough Bread. (opens the original)
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Hello,We made it, phew.This week’s newsletter is all bread and no waffle. Below is my ultimate guide to a 100% wholemeal tin loaf. It is rich and complex in flavour from a blend of grains and using an overnight rye levain. The crumb is soft and damp lasting for days, it is delicious with butter, cheese, bananas and salt or my favourite chocolate spread. There is something about eating sweet things with the earthy wholegrain which I find incredibly moorish.<a class="image-link image2 is-viewable-
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