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Expert Advice

  1. What makes bread rise, and how to get the best rise ever

    What makes bread rise, and how to get the best rise ever If you put wheat flour, water (and some salt, if you like) in a bowl, mix it well, roll pieces of it thin and cook it on a hot metal bakestone you’ll get one of the earliest forms of bread, what’s known as unleavened flatbread. Easy to make, utterly delicious: today there are many people who make and enjoy this bread pretty much the way it was made hundreds of years ago. Perhaps the flour ... Read more...
  2. Create Amazing Cake Flavour

    Create Amazing Cake Flavour Does this happen to you? You make a cake, or see a cake on a café menu, get very excited about what it will taste like… then drat, you find the cake flavour is underwhelming, lacking the spark and oomph you thought it would have based on its description. You, or the baker at the café, might have used the very best, finest, or dare I say it, most expensive ingredients but still it tasted flat. ... Read more...
  3. Interview with Anna Makievska, founder of Bakehouse artisan bakery in Kyiv

    Interview with Anna Makievska, founder of Bakehouse artisan bakery in Kyiv Though we read news stories of millions forced to flee their homes and the Ukraine for safety, that’s not the whole situation. Right now bakers, cooks, front-of-house people and others are working daily to provide food to their community but also hospitals, army, the poor and anyone in need. I spoke with Anna Makievska, founder of Bakehouse artisan bakery in Kyiv which - as part of the ... Read more...
  4. What is: Dark Rye, Light Rye, White Rye, Wholemeal Rye... and just plain Rye

    What is: Dark Rye, Light Rye, White Rye, Wholemeal Rye... and just plain Rye We're sometimes asked questions about rye flour, for example "what's the difference between dark rye and light rye?", and "is all rye flour wholemeal?". Hopefully we can quickly clear up any confusion you might have about rye flour and how it's sometimes labelled. Thanks to Andrew Wilkinson of Gilchester, and baking guru Dan Lepard for their input. Like wheat flours, rye can be classified by how ... Read more...
  5. Ways you can help the Ukrainian people

    Ways you can help the Ukrainian people There are several ways we can help the relief effort to support the Ukrainians who are fleeing the war in their country, as well as those staying at home to defend it. We also need to remember the many Ukrainian people working to bake and provide food for their communities, keeping everyday supplies flowing, even while missiles are firing above them... At BakeryBits, we’ve worked with companies... Read more...
  6. Answers to your questions about… the Brød & Taylor Bread Proofer

    Answers to your questions about… the Brød & Taylor Bread Proofer Brød & Taylor FAQ Answers to your questions about… the Brød & Taylor Bread Proofer. What is the Brød & Taylor Bread Proofer?? It’s a metal heating plate with a folding box that sits above it, holding the warmth or heat in. The lid has a clear Perspex-style window to you can look inside to reassure yourself what state your dough has risen to, though ... Read more...
  7. Review: Ankarsrum Assistent Food Mixer

    Review: Ankarsrum Assistent Food Mixer Tested: The Ankarsrum® Assistent Mixer, get the best price and find out more about it here. Summary: beautiful to look at and easy to use (no steep learning curve, no idea why some reviewers say this) Recipe tested: Dark Malt Focaccia Notable: straightforward mixing, quiet motor, very easy to add ingredients, cleaning the easiest ever. Opening the box The Ankarsrum Assistent arrived ... Read more...
  8. Newsletter: Be Inspired by South & East Asian Baking

    Newsletter: Be Inspired by South & East Asian Baking It's Lunar New Year on 1st February 2022, and we're beginning the Year of the Tiger. Will this be a courageous and active baking year for you? Happy Lunar New Year, bakers! At BakeryBits we wish you every success in the Year of the Tiger, which sounds already like an auspicious and exciting year. We've got a super-packed newsletter for you this week, fantastic interviews with bakers around the ... Read more...
  9. Newsletter: The Best Bread to Eat With Marmalade

    Newsletter: The Best Bread to Eat With Marmalade It's toast-time at BakeryBits and we want you to get adventurous about the flours you use for the bread you bake: so many possibilities As bakers we get very focused on what goes in our bread, wanting the best flour (BakeryBits probably has the best selection of great flour online), the finest sea salt (yes BakeryBits sells a range of salt too), but often we are less interested in what goes on it... Read more...
  10. Answers to your questions about… the Ankarsrum mixer

    Answers to your questions about… the Ankarsrum mixer Ankarsrum FAQ Answers to your questions about… the Ankarsrum mixer What is the Ankarsrum® Assistent? It’s one of the oldest kitchen mixers on the market, with a huge following the world over, due to Ankarsrum’s reliability, powerful motor, beautiful design and wide variety of attachments: from easy bread dough to pasta making, make fresh ice-cream, grind meat for your own... Read more...

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