Your transition from hobbyist to baking maestro...
The rite of passage that signifies the change from happy home baker to budding artisan bread maestro begins perhaps at the moment you start to unwrap the banneton that you finally decided you had to order from BakeryBits. This is the day you start to craft the shape and crust of your bread more finely, and from that point onwards, your baking ... Read more
Emmer (Triticum dicoccum) is an 'ancient grain', native to parts of the Near East, where it formed part of the diet of hunter-gatherers before becoming domesticated by 7000BCE. It arose as a hybrid between a wild variety of einkorn and an annual goatgrass. It was cultivated in Britain by around 2000BCE, but almost universally it was eventually replaced by higher-yielding grain varieties, though it... Read more