Bake My First Cake
Baking cakes can be such a wholesome experience, taking simple ingredients from your kitchen and turning them into a sweet treat in your own home.
With so many flavours to choose from, it’s best to start with a true classic. Once you’ve mastered it, you can experiment with flavours and sizes. So, let’s begin with a Victoria sponge equal-weight cake. This ... Read more
Simple Breadmaker Loaf
This is the perfect first step on your journey to eating better bread. We’ve got a simple loaf that’s both reliable and delicious - it’s the one we use in our BakeryBits HQ breadmaker.
It’s based on the wonderful Matthews Cotswold Crunch flour, the very first flour I baked with many years ago. We mix it with Mulino Marino 00 Soffiata, ... Read more
Apple and Blackberry Cake
With apples dropping from the tree and blackberries ripening in the early autumn sunshine, this cake is the perfect way to ease into the changing seasons.
It has a subtle warmth from cinnamon, just enough to complement the fruit, without overpowering it. The berries add a fresh burst, while the apples keep the cake moist. For a little crunch on top, toasted almond ... Read more
I’ve always bounced back and forth about breadmakers. They’ll never turn out a rustic, crusty, hand-shaped sourdough, but they do make a very decent loaf — one that’s far better than anything you’ll find in the supermarket. Why? Because you’re in control of what goes in. No mysterious “improvers” to keep it soft for weeks, no extra water to bulk it out — just flour, yeast, water, ... Read more
What’s What? With so many terms used in bread baking and flour milling, it can be tricky to keep them straight. Our glossary explains common words like autolyse, banneton, W value and wholemeal in plain English, helping bakers of all levels understand artisan bread making.
Some terms, like the Italian 0-system or the French T-system, deserve their own full articles, but this glossary gives ... Read more
A common question for anyone starting with a home mill is:
“If I mill white wheat, do I get white flour?” Or put another way:
“Can I make proper white flour at home?”
The answer is yes – but not in the way you might think.
When you use a home mill,
you’re stone-grinding the entire grain: the starchy endosperm, the bran, and the wheatgerm.
That means the flour ... Read more
Simple White Yeasted Loaf Recipe
There’s something special about a simple homemade loaf. This one bakes up soft and light, perfect for everyday sandwiches, golden toast or just a warm slice with butter and jam straight from the oven. With just a few basic ingredients, it’s a lovely recipe to have on hand whenever you fancy fresh bread at home.
P.S. Once you’ve perfected this ... Read more
Does Tap Water Affect Sourdough Baking?
A quick answer: yes, it can. Chlorine, Chloramine, it's all in the water.
Most of the time tap water is fine. If you are using a really good flour for your starter like our go-to Mulino Marino Type 00 Soffiata, but your sourdough starter isn’t bubbling as expected or your dough feels sluggish, your tap water might be part of the problem. Many UK ... Read more
Molasses Ginger Loaf
This Molasses Ginger Loaf is super easy and speedy too! Decorate as you like, but I love the contrast of the dark ginger cake with the pure white icing with a bright lemon sprinkle!
A lot of ginger loaf cakes use black treacle or golden syrup, but this recipe uses molasses instead. The molasses add a depth of rich flavour without piling in quite as much sugar. ... Read more
The Easiest Flatbreads
Yoghurt flatbreads in a jiffy!
This is one of the simplest bread recipes you will find and perfect for kids or beginners but also seasoned bakers.
These flatbreads take barely any time to prepare or cook, making them ideal for an impromptu picnic or unexpected guests.
They’re also infinitely customisable, so you’ll never get bored of making (or eating) ... Read more
