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Expert Advice

  1. How to... Veganise a Baking Recipe

    How to... Veganise a Baking Recipe Here at BakeryBits we embrace vegan recipes whenever we can, and help veganise ("veganize" with US-spelling) recipes, as it allows us to put more of the world’s extraordinary vegetables, fruits, grains and seeds in our diet, rather than ever being denied great food. For many of us, our baking and cooking approach can get stuck in a groove. Food traditions are built on habit and to some ... Read more...
  2. Which Yeast is Which?

    Which Yeast is Which? You'll find a number of different yeasts available at BakeryBits. Which one should you choose, how are they different from each other, and how should they be used? Some yeasts are general purpose, while others are selected and cultivated for a particular job - raising an enriched dough such as hot cross bun, panettone, for example, or to allow an industrial bakery to introduce yeast at a specific... Read more...
  3. How to: Your Guide to Baking With Bannetons

    How to: Your Guide to Baking With Bannetons 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...
  4. What is: Emmer Flour?

    What is: Emmer Flour? 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...
  5. How to: Bakers' Percentages and the MyWeigh KD8000 scales

    How to: Bakers' Percentages and the MyWeigh KD8000 scales We're all familiar with recipes that specify flour, water, starter etc in grams, ounces, cups or spoons. But what if you want to make the recipe a little - or a lot - larger? Doubling a recipe using mental arithmetic is usually easy enough, but can still lead to annoying mistakes (at least, in my experience!). However, increasing the original recipe by a more complicated amount, such as 3.75 times... Read more...
  6. How to: Sourdough Starters - How Do you Care For Yours?

    How to: Sourdough Starters - How Do you Care For Yours? Ask a dozen bakers how they look after their sourdough starter (or leaven), you'll probably get a baker's dozen replies. Everyone starts by avidly following guides to get started - Dan Lepard's method in his excellent The Handmade Loaf is how I started mine, several years ago now. After a little while, and probably with too much confidence and too little experience with a healthy touch of ... Read more...
  7. How To: Make a Sekowa Baking Ferment Starter

    How To: Make a Sekowa Baking Ferment Starter Sekowa Baking Ferment can be used to make a batch of starter which will keep in your fridge for a couple of months, to be used up as you make bread. This is how you go about it.Stage 1 Using a large (2-3 litre) bowl, add the Sekowa Special Baking Ferment granules to the water and stir, ensuring there are no lumps. Mix in the wholemeal and white flour to form a slack dough using your trusty dough... Read more...

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