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
Hello bakers! I’m hoping your frazzled lives are calming down in this new-normal Britain, kids are back to school this week, and parents are telling me that some personal ‘quiet time’ has returned. With cooler autumn days ahead, and the joys of winter comfort eating not so far away, I’m also thinking ‘can I eat better, wiser, more responsibly, while regularly munching on grilled melty ... Read more
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 proofing basket or 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 ... 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
