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Baking Recipes and Advice

  1. Recipe: Honey cake with fresh ginger and sourdough

    Recipe: Honey cake with fresh ginger and sourdough
    This recipe has grown out of one I wrote back in 1998 for my first book, “Baking with Passion”, where I was making a honey cake and wanted it to have a fresh bright ginger flavour. The bran-rich nuttiness of the Foricher’s Organic Farine Complète t150 Brun de Plaisir flour suits this cake to a tee and helps to make a...
  2. Recipe: Pain Complet with Honey

    Recipe: Pain Complet with Honey
    In France a “Pain Complet” is almost what we would call a wholemeal loaf. However, the flour used is typically slightly more refined: often roller milled without the wheat germ, resulting in a bread with rich dark crumb colour but a rather lighter texture than our regular 100% wholemeal bread, yet maintaining a bold bran flavour. This means that if...
  3. Your Guide to Bannetons, by Dan Lepard

    Your Guide to Bannetons, by Dan Lepard
    Your transition from hobbiest to baking maestro...   Bannetons, the rite of passage that signifies a happy home-cook changing from a casual loaf baker to a budding artisan bread maestro is the day you buy your first BakeryBits banneton. Its arrival marks the day you start to craft the shape and crust of your bread more finely, and from that...
  4. Traditional French Baguette Recipe

    Traditional French Baguette Recipe
    Ingredients for baguette: Makes a large 700g (baked weight) loaf 500g Farine CRC T80 (French T80 Stoneground White Flour) 350g water, about 25C 100g active sourdough, mixed at 1:1 flour to water Optional 0.5g - 1g fast action yeast, like Saf Levure Active Dried Yeast 10g salt, like Sea Salt Original Crystals     A recipe by Dan Lepard. A crisp home-baked baguette, one that...
  5. Artisan Baker for Rex Bakery Ltd

    Artisan Baker for Rex Bakery Ltd

    Job: Artisan Baker

    Closing Date: 20-11-2020

    Location: little chalfont , near amersham , bucks

    Remuneration: 25k+
  6. Bread Baker for Karma Bread

    Bread Baker for Karma Bread

    Job: Bread Baker

    Closing Date: 31-10-2020

    Location: Hampstead, London

    Remuneration: £25,000-£30,000
  7. Baker for Leeds Bread Co-op

    Baker for Leeds Bread Co-op

    Job: Baker

    Closing Date: 02-10-2020

    Location: Leeds

    Remuneration: 18,137.60
  8. Senior Baker for Little Arras

    Senior Baker for Little Arras

    Job: Senior Baker

    Closing Date: 30-10-2020

    Location: York

    Remuneration: Negotiable
  9. Heritage Wheat Sourdough with Cider and Walnuts

    Heritage Wheat Sourdough with Cider and Walnuts
    To make the most of these rediscovered Heritage Harvest flours I like to combine both the Roller-Milled White Flour, with the darker Organic Stoneground Wholemeal Flour, in varying proportions according to the sort of crumb I’m after. Using 3 parts White Flour to 1 part Wholemeal flour will give a light wholemeal texture with a degree of heaviness that’s lovely to eat and especially good toasted. If you want to increase the proportion of wholemeal flour do, it will make the crumb heavier but you will get a more intense bran flavour.
  10. Heritage Harvest Wheat Cider Loaf

    Heritage Harvest Wheat Cider Loaf
    In this new age where we’re either in a lockdown or feeling less inclined to travel, I find myself thinking more about the journey ingredients take to get from the field to my table. For the grain used to make flour it’s no exception. It used to be said up until not long ago that all of us, the world over, could only make fine bread from high-gluten Canadian wheat varieties. And we believed it, mostly, even though hundreds of years of evidence – from old master still life paintings through to the early days of photography – showed us images of great looking loaves of bread made from what today we’d call “Heritage Grain”.