Worldwide Shipping |
0 $0.00

You have no items in your shopping cart.

Recipes

Artisan baking recipes.
  • Malty Flapjacks for Snack Emergencies

    Brighter and longer days and we’re all getting outside again. Whether it’s to visit a nearby National Trust house and garden or to get the garden ready for sowing, it’s good to have a snack at the ready – in case of an urgent need for something to nibble. Seeded malted flapjacks, full of oats, and seeds and deliciously gooey maltiness for a quick reward while digging the beds. I have fond memories of sneaking a spoonful of malt extract from the cupboard as a child. It was probably intended for me to have in the first place, but all...

  • Naturally Sweet Hot Cross Buns

    The run-up to Easter is a good time to bake those indulgent treats and this year, we’ve had to wait quite a while as Easter falls late (the first Sunday following the first full moon that follows the Spring equinox, for those that are interested). Anyway, the bakes marking Easter originate from many sources including Christian, Pagan and Jewish among others, and from lots of countries. There should be something for everyone. In previous years, Vanessa has devised a Russian Kulich and Italian Colomba Pasquale. This year, I asked Vanessa to come up with a hot-cross bun variation that, perhaps...

  • If you can’t beat nettles, eat them.

    There are some oil seed rape flowers just starting to open in the field opposite me. In a week or two, the field will be that fluorescent yellow, quite different from anything else growing in the British countryside. My internal monologue battles itself with contradictory feelings about early spring: elation at the signs of sunshine and warmth, the countryside coming back to life, and downheartedness at the prospect of all those jobs that need to be done that could be ignored over winter, like preparing my beekeeping equipment. I suppose it is the same for most people, but one small...

  • New in – Best British Chapatti Flour

    I’ve known Charles and David Howell of Offley Mill for some years and was most intrigued that a traditional watermill in Shropshire should specialise in chapatti flour rather than the more typical mix of flours. The Howell family has been milling since 1740 at one time owning several mills. Now at Offley Mill, in 1998 they decided to specialise in serving the Asian community in the Midlands with chapatti flour. Delivered directly to customers’ kitchens in 25kg sacks, this has kept them busy for almost 20 years. We’ve wanted to be able to offer a British chapatti flour for some...

  • Fantastic Farls and How to Make Them

    It might be a bit of a stretch to relate potato farls to artisan bread but, I think they make a nice change – and I like them. It does show another use for your Welsh Baking Stone/Griddle though. My dad is from Belfast so I have memories of the occasional homemade farls being fried in butter and slathered in ketchup (I was a child!). They are a simple food that has a more complex flavour than the basic ingredients might suggest and are a good way to use any home grown spuds that you might have put a garden...

  • An Orange Pullman that pulls no punches

    This week has left me, like many I think, not quite so sure that I have any understanding of the world – or other people for that matter. Quite disconcerting, isn’t it? Guess where I head at times like this when a little comfort and certainty is needed… The first frosts mean a lack of family volunteers to let the chickens out in the morning. I do like the bright morning sunshine and crunchy grass so although I might moan that it is always me doing that job, I secretly enjoy it. It might come from having Norwegian blood or...

  • How to make Altamura Bread

    We’ve decided on a week’s delay to part 3 of the Sourdough September series. Vanessa tells me that some of the questions asked have taken her off to do some extra research to give a comprehensive reply and she’d like a little longer to do them justice. Anyway, it’ll make the 3rd part all that much better, albeit it in October, it should be a good one. This is the newsletter that you’d have got next week. It is one that we’ve been preparing for some time. Several months ago, we were asked by Richard Clarke which is the correct...

  • How get a Sourdough starter

    How do I get a starter? This is a question I get asked often, and there are many different ways to get a starter going. You could make your own.  It can take from a few days to a couple of weeks depending on the flour you use and the temperature. It’s uniquely satisfying and fun, but many people loose patience and give up, or do not recognise when it is ready.   A reputable and supported sourdough starter such as the one sold by Bakerybits is a fast way to get going because it has a...

  • Vanessa Kimbell's Friday Night Sourdough

     This is my standard overnight loaf that I teach beginners. It has the same 68% hydration we use in the village bakery, but has the long slow prove that is classically from San Francisco.  Feel free to add another 20g of water to get a bigger crumb if you are confident in handling a wetter dough. As any Frenchman will tell you, nothing gets you off to a better start at the weekend that a  large sourdough loaf fresh from the oven.  There is no mystery to this -  it’s all about the timing. This method allows you...

  • A Taste of the Caribbean for a Wet Weekend

    The kids are in and out at the moment, looking through the tins in the kitchen for something to graze on before going out somewhere again. That’s teenagers I suppose, although I do like knowing that there is a cake tin that actually has cake in it, waiting for me to get peckish. Summer holidays are busy times for many so baking time may be short. It is going to be a soggy weekend outside, so how about a quick-to-bake feel-good bread hinting at Caribbean sunshine? If you are tempted to work in a bakery then there are lots of...

Items 1 to 10 of 139 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 14