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
This recipe is designed to fill the 9" USA Pan Pullman pan. Using the quantities below, you have the basis upon which your can alter the recipe to suit you. Getting the quantity just right for a pan with a fitted lid can be a little hit-and-miss depending on the recipe, exact flour used etc. This is a starting point to get pretty close and from here you can adapt it with your choice of flour and ... Read more
Make your pasta as flavour-packed as your sauce
At BakeryBits we are really enjoying this extraordinary artisan pasta, and it’s locally made. Meet the The South Devon Pasta Co, turning heritage grains like Einkorn and Emmer into top-rate dry pasta that tastes delicious, cooks quickly, and uses grain grown by small producers in England, crafted into pasta within 48 hours of milling. No silos of ... Read more
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 of our Madeleine trays. I've used some Fiori di Sicilia instead of the orange blossom water suggested, which gives the ... 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
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 recipe that makes a marvellous malt loaf. The secret to the rich, malty flavour and colour is to use a little roasted barley ... 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
