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  1. Dan Lepard's guide to soft buns and bread

    Dan Lepard's guide to soft buns and bread There are times when want the heartiest, chewy, jaw-aching crust on my bread with a slightly waxy, vaguely dense crumb (open-texture optional), but other times…well, I like bread a little more insubstantial. In a world once filled with cotton-wool bread, in days gone by (ok, the 1990s), I used to long for the sturdy muscle of a great sourdough, laced with rye and wholewheat and felt sad that it was back-then almost impossible to find. ... Read more...
  2. Mockmill: the tabletop flour mill that's revolutionising baking

    Mockmill: the tabletop flour mill that's revolutionising baking Bespoke milling is the hottest must-do in artisan baking today, and a Mockmill - a home tabletop electric grain mill - allows you to mill exactly what you want when you want it, giving you the ultimate control over the final grains – what millers call the grist, as in the saying “grist for the mill” – that will become your flour. Check out our deal on a Mockmill 100, including 3 FREE bags of BakeryBits organic grain* when... Read more...
  3. 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...
  4. Sourdough confidential: how to keep your starter active

    Sourdough confidential: how to keep your starter active Every month I’ll get a message from someone crying out in desperation “HELP, my sourdough starter isn’t working”. Or that’s not bubbly, and occasionally the worry that it might have died altogether. On the latter it’s fairly unlikely that you have every killed it, these yeast and bacteria that make your starter are pretty hardy and just need a few comforts in life to keep them happy. So if you’re not entirely sure whether your ... Read more...
  5. What makes bread rise, and how to get the best rise ever

    What makes bread rise, and how to get the best rise ever If you put wheat flour, water (and some salt, if you like) in a bowl, mix it well, roll pieces of it thin and cook it on a hot metal bakestone you’ll get one of the earliest forms of bread, what’s known as unleavened flatbread. Easy to make, utterly delicious: today there are many people who make and enjoy this bread pretty much the way it was made hundreds of years ago. Perhaps the flour today is more refined and whiter, the texture lighter ... Read more...
  6. Create Amazing Cake Flavour

    Create Amazing Cake Flavour Does this happen to you? You make a cake, or see a cake on a café menu, get very excited about what it will taste like… then drat, you find the cake flavour is underwhelming, lacking the spark and oomph you thought it would have based on its description. You, or the baker at the café, might have used the very best, finest, or dare I say it, most expensive ingredients but still it tasted flat. What’s gone wrong? Be reassured, it happens to ... Read more...
  7. How to... Veganise a Baking Recipe

    How to... Veganise a Baking Recipe Here at BakeryBits we embrace vegan recipes whenever we can, and help veganise ("veganize" with US-spelling) recipes, as it allows us to put more of the world’s extraordinary vegetables, fruits, grains and seeds in our diet, rather than ever being denied great food. For many of us, our baking and cooking approach can get stuck in a groove. Food traditions are built on habit and to some extent that’s a great thing as it keeps old ... Read more...
  8. How to: Your Guide to Baking With Bannetons

    How to: Your Guide to Baking With Bannetons 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 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 onwards, your baking will never be the same again. Especially on those ... Read more...
  9. 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 (at least, in my experience!). However, increasing the original recipe by a more complicated amount, such as 3.75 times larger, is much more prone to error. Bakers ... Read more...
  10. 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 ago now. After a little while, and probably with too much confidence and too little experience with a healthy touch of laziness, I wondered about just keeping the starter ... Read more...

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