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  1. Classic French Baguette Recipe

    Classic French Baguette Recipe A crisp home-baked baguette, with all the character, complex flavour and crunch that you might otherwise have to travel to France to find, is a dream for many bakers. Of course, you can make baguettes with your local bread flour wherever you live, but the particular characteristics that French millers give to their premium darker bread flours through the wheat varieties they mill gives the loaves made from it a deep rich colour, a delicate beige ... Read more...
  2. What is: Dark Rye, Light Rye, White Rye, Wholemeal Rye... and just plain Rye

    What is: Dark Rye, Light Rye, White Rye, Wholemeal Rye... and just plain Rye We're sometimes asked questions about rye flour, for example "what's the difference between dark rye and light rye?", and "is all rye flour wholemeal?". Hopefully we can quickly clear up any confusion you might have about rye flour and how it's sometimes labelled. Thanks to Andrew Wilkinson of Gilchester, and baking guru Dan Lepard for their input. Like wheat flours, rye can be classified by how much of the bran and germ of the grain remains ... Read more...
  3. Ways you can help the Ukrainian people

    Ways you can help the Ukrainian people There are several ways we can help the relief effort to support the Ukrainians who are fleeing the war in their country, as well as those staying at home to defend it. We also need to remember the many Ukrainian people working to bake and provide food for their communities, keeping everyday supplies flowing, even while missiles are firing above them... At BakeryBits, we’ve worked with companies in the Ukraine that have helped us to help you ... Read more...
  4. Recipe: 100% Emmer bread with pumpkin seeds and black barley malt

    Recipe: 100% Emmer bread with pumpkin seeds and black barley malt Ok, here’s the lowdown on getting great bread from Emmer or Einkorn flours, the heritage grains that have an undeserved reputation for being tricky souls that won’t behave themselves. In truth, we bakers are the problem when it comes to unusual ingredients. We have a tendency to obsessively search out these curious flours, then complain to the moon and back when they don’t behave like ultra-refined roller-milled wheat flour and produce the... Read more...
  5. Newsletter: Be Inspired by South & East Asian Baking

    Newsletter: Be Inspired by South & East Asian Baking It's Lunar New Year on 1st February 2022, and we're beginning the Year of the Tiger. Will this be a courageous and active baking year for you? Happy Lunar New Year, bakers! At BakeryBits we wish you every success in the Year of the Tiger, which sounds already like an auspicious and exciting year. We've got a super-packed newsletter for you this week, fantastic interviews with bakers around the world explaining Lunar New Year from their ... Read more...
  6. Newsletter: The Best Bread to Eat With Marmalade

    Newsletter: The Best Bread to Eat With Marmalade It's toast-time at BakeryBits and we want you to get adventurous about the flours you use for the bread you bake: so many possibilities As bakers we get very focused on what goes in our bread, wanting the best flour (BakeryBits probably has the best selection of great flour online), the finest sea salt (yes BakeryBits sells a range of salt too), but often we are less interested in what goes on it. Well, confession time: as a card-carrying patron... Read more...
  7. Newsletter: Baking Inspiration for the New Year

    Newsletter: Baking Inspiration for the New Year What a year 2021 was. I hope that you’ve been able to bring friends and family together with your baking, and found some joy and happiness during a difficult time. Like many of you I’ve found moments very tough, and wondered where on earth we’re headed. But thanks to so many of you there have also been many sweet days, laughs, and inspiration for the year ahead. At BakeryBits we’re always excited to see your baking ... Read more...
  8. Recipe: Chestnut, Sourdough and Rum Christmas cake

    Recipe: Chestnut, Sourdough and Rum Christmas cake A dark rich fruit cake with a tang of sourdough that slices well and keeps for a few months perfectly if wrapped well and stored in a tin. The crème fraiche is boiled with the sugar and baked into the cake, so like butter it will add richness and keep perfectly well. The excellent Mulino Marino Organic Chestnut Flour adds a subtle earthy background to the sweetness of the fruit and honey.Method On Stir-up Sunday place the prunes, raisins, ... Read more...
  9. Dan Lepard's gift guide for bakers

    Dan Lepard's gift guide for bakers Whether it's for Christmas, a birthday, a special thank-you or a first home gift, I've put together a list that will tickle the heart of that special baker, or baker-to-be, in your life. All prices are ex-postage/delivery costs, and correct at the time of writing (7/12/2021). Though under each price-point I've group things together you can buy for about that sum, I've left the list as single clickable items so you can mix and match according to ... Read more...
  10. Recipe: Mince pies with three-grain shortcrust

    Recipe: Mince pies with three-grain shortcrust BakeryBits is known the world over for making it easy to buy and enjoy excellent and unusual stoneground flours, heritage grains, as well as the finest roller-milled flours used by the best artisan bakers. So, we thought that this year our mince pies should continue that celebration and combine stone-milled flour – from one of our many great millers we stock, or out of your own Mockmill – with the finest white flour to produce what we think ... Read more...

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