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Author: BakeryBits

BakeryBits
  1. Recipe: All Butter Madeleines

    Recipe: All Butter Madeleines Madeleines are quick and easy to make sponge cakes, baked in a special tray that gives them their shell shape. Perfect when you can find a quiet 10 minutes with a mug of freshly ground coffee. The recipe here is based on one by Eric Lanlard, which makes enough to fill the shells... Read more...
  2. Recipe: Malted Caramel Slices

    Recipe: Malted Caramel Slices Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just overwhelmingly sweet and flavourless. Not so with these! A staff member at Muntons called Patsy gave me a recipe to try using their Spraymalt (dried malt ... Read more...
  3. Recipe: Easy BBQ Burger Baps

    Recipe: Easy BBQ Burger Baps We all like to rush out at the first sign that there might be some sunshine, dust down the barbecue and savour the smells and flavours of outdoor cooking. In the UK, each sunny day may be the last for some time, so we have to make the most of it! One part of the barbecue that ... Read more...
  4. Recipe: Marvellous Malt Loaf

    Recipe: Marvellous Malt Loaf I've always loved malt loaf: the bought stuff, but only because I've never been able to make one that comes close to that moist malty consistency that just needs some butter on it for a delicious snack.... Until now! With help from our friends at Muntons, we've got an easy ... Read more...
  5. Recipe: Soft Amaretti Cookies

    Recipe: Soft Amaretti Cookies This recipe has been around for years and I don't even remember now where I got it from. I used it to try out the Amaretto di Saronno Lazzaroni bitter almond essential oil, as it's a really easy recipe to make - and I confess to scoffing as many as I could get away with, once ... Read more...
  6. 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 ... Read more...
  7. 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... Read more...
  8. 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 ... Read more...

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