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Features/Articles

  1. David Atherton on Hot Cross Buns

    David Atherton on Hot Cross Buns Hot cross buns are a favourite of mine and although I like most Easter foods – Simnel Cake, Easter Eggs, and those chocolate crispy cakes with mini eggs on to – I am completely obsessed with hot cross buns and bake these for an extended Easter period. Who know, perhaps even into Summer. A rich yeasty glazed bun that toasts to perfection, packed with flavour and amazing fruit, that just needs a good slather of salted butter to melt into the ... Read more...
  2. Interview with Anna Makievska, founder of Bakehouse artisan bakery in Kyiv

    Interview with Anna Makievska, founder of Bakehouse artisan bakery in Kyiv Though we read news stories of millions forced to flee their homes and the Ukraine for safety, that’s not the whole situation. Right now bakers, cooks, front-of-house people and others are working daily to provide food to their community but also hospitals, army, the poor and anyone in need. I spoke with Anna Makievska, founder of Bakehouse artisan bakery in Kyiv which - as part of the larger Good Wine company - has the largest production ... Read more...
  3. Featured Baker: Bread Baking at The Holt, Honiton

    Featured Baker: Bread Baking at The Holt, Honiton I’m a keen amateur baker, having ditched my bread machine a few years ago when I started working at BakeryBits -  it’s very hard to resist giving traditional bread baking a go, when, wherever you look you see artisan bread baking paraphernalia! My earlier attempts left quite a lot to be desired – unless you’re the sort that enjoys chewing on concrete, but now, most of the time, my bread turns out pretty well. However as I’ve ... Read more...
  4. How To: Make a Sekowa Baking Ferment Starter

    How To: Make a Sekowa Baking Ferment Starter Sekowa Baking Ferment can be used to make a batch of starter which will keep in your fridge for a couple of months, to be used up as you make bread. This is how you go about it.Stage 1 Using a large (2-3 litre) bowl, add the Sekowa Special Baking Ferment granules to the water and stir, ensuring there are no lumps. Mix in the wholemeal and white flour to form a slack dough using your trusty dough whisk! Cover well (clingfilm) and leave ... Read more...

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