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  1. 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... Read more...
  2. 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 ... Read more...
  3. 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... Read more...
  4. 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... Read more...
  5. 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 ... Read more...
  6. 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 ... Read more...
  7. 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... Read more...
  8. Three-Day Sourdough Bagels

    Three-Day Sourdough Bagels The recipe is an old 1950s commercial baker’s recipe for sourdough bagels that uses a sour “old dough”, essentially a piece of dough held over from the previous mixing. As soon as I made it I thought this is exactly the method I’ve been looking for. There’s lots of room for personalising it, using a sour “old dough” mixed very firmly brings out a natural ... Read more...
  9. Stay-soft white, rye and wholemeal milk loaf

    Stay-soft white, rye and wholemeal milk loaf This is an easy bread to make by hand that stays very soft for days without turning crumbly, making it for me a perfect sandwich loaf. For the flour I used 2/3rds roller-milled white flour and 1/3rd stoneground rye and wholemeal which gives you a great flavour and higher fibre than a regular white flour, but still keeps it light-textured. If you're looking for a Japanese-style extra-soft white ... Read more...
  10. Blog post: Marvellous Fruit Mince Pies

    Blog post: Marvellous Fruit Mince Pies Merry Christmas to all you inspiring bakers. If you’re reading this in December it’s officially the start of the annual festive baking season but if you’re reading this in a European summer please put the slice of Christmas cake down and get some sun and exercise outside. I mean, there’s nothing wrong with a little Christmas cheer all year round but for me, at least if not for you, winter ... Read more...

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