We got ourselves a bit confused by these questions when adding the new Molino Bongermino range of Italian flours so we thought that we need to get our own house in order before confidently talking about them. Semolina or Semola or even Semolato - Here is our guide to demystify these flours which we hope you will find useful.
Some basics – Semolina or Semola and what is it for?
Let's ... Read more
What is fortification?
It’s when vitamins and/or minerals are added to foods in order to enhance or “fortify” the flour and give it heightened nutritional and health benefits.
So what is flour fortification in the UK?
Currently, in theory, all milled white and brown non-wholemeal wheat flour manufactured and sold in the UK has calcium, iron, thiamine and niacin added. Folic ... Read more
An A–Z guide to bread baking and flour terms
Bread baking and flour milling come with a surprising number of technical terms. What is hydration in bread? What does W value measure? Is strong flour the same as bread flour? How does 00 flour differ from plain flour?
This BakeryBits baking glossary explains common and specialist terms used in artisan bread baking, sourdough fermentation and ... Read more
Bready or Not: Spooky Sandwiches for Halloween!
We’ve been raising the dead (and our dough) to bring you some frightfully fun baking ideas that’ll make your kids smile when they open their lunchbox this Halloween.
Using our Simple Yeasted Loaf recipe we added a ghoulish twist, a heaped teaspoon of Farina di Carbone to turn our loaf jet black and perfect for spooky creations.
We ... Read more
I’ve always bounced back and forth about breadmakers. They’ll never turn out a rustic, crusty, hand-shaped sourdough, but they do make a very decent loaf — one that’s far better than anything you’ll find in the supermarket. Why? Because you’re in control of what goes in. No mysterious “improvers” to keep it soft for weeks, no extra water to bulk it out — just flour, yeast, water, ... Read more
A common question for anyone starting with a home mill is:
“If I mill white wheat, do I get white flour?” Or put another way:
“Can I make proper white flour at home?”
The answer is yes – but not in the way you might think.
When you use a home mill,
you’re stone-grinding the entire grain: the starchy endosperm, the bran, and the wheatgerm.
That means the flour ... Read more
Does Tap Water Affect Sourdough Baking?
A quick answer: yes, it can. Chlorine, Chloramine, it's all in the water.
Most of the time tap water is fine. If you are using a really good flour for your starter like our go-to Mulino Marino Type 00 Soffiata, but your sourdough starter isn’t bubbling as expected or your dough feels sluggish, your tap water might be part of the problem. Many UK ... Read more
A Beginner’s Guide to Sourdough Starter
A healthy sourdough starter is your passageway to a well-risen, flavourful loaf. Keep it fed and watered, and you’ll be well on your way to success. Here are our suggestions and top tips to achieve this.
What is my starter made from?
Your starter is made from just flour and water, which goes through a cycle of natural bacteria and yeast feeding ... Read more
A Beginner’s Guide to Bread
Welcome to the wonderful world of bread.
In this blog, we hope to prepare you for a fun time in the kitchen making your first loaf of bread. We will share top tips, suggested ingredients and essential equipment as well as a simple first recipe. Whether you're starting a sourdough journey or baking a yeasted loaf, this is the place to be.
Ingredients:
First ... Read more
Salt isn’t just a seasoning—it’s a powerful tool to enhance flavours and elevate your baking and cooking. But with different varieties, how do you know which salt to use?
Here’s a quick guide to help you choose the perfect salt for every dish or bake.
1. Fine Pink Himalayan Salt
Flavour Profile: Subtle, clean, and slightly sweet, with earthy mineral notes.Best For: ... Read more
