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Newletters

  • Our gift to you – organic fresh yeast

    We’ve quite a dedicated following for the Bioreal® fresh organic yeast from Agrano, many seem to love it as much as we do. Use twice the weight of fresh yeast for dried in any recipe. This fresh organic yeast is made using only the best organic ingredients including organic grain and sunflower oils. What’s more it tastes good and lasts very well in the fridge. Don’t miss out - Free Fresh Yeast! So, we thought it would be a good idea to let you try some. To get a cube of fresh yeast FREE, just place your order...

  • Heritage flour is the latest thing

    One thing we’re often asked by customers is how to best use the Lammas Fayre heritage flours. Given the current interest in heritage grains, it’s not surprising and we’re keen to help out with ideas and recipes. Some bakers it seems, are a little nervous about using these flours. It is understandable that they are worried that ancient wheat varieties might be more challenging to work with and some customers have voiced concerns that this kind of flour may not give good results when used for modern recipes. I can honestly...

  • Get tooled-up for Father’s Day

    Get tooled-up for Father’s Day Gadgets are great. Woodworking, cheese making, bread making, I like them all. When my builder does a job I struggled with in a few minutes because he has the right tool (and knows what he is doing), I go a bit green-eyed and put the tool on my wish-list. This happened with the walnut lame that Vanessa found being made by a tiny business in US. Lovingly made, these have proven to be extremely popular, especially as gifts for those with an eye for...

  • The Perfect Gadget for Father’s Day

    Gadgets are great. Woodworking, cheese making, bread making, I like them all. When my builder does a job I struggled with in a few minutes because he has the right tool (and knows what he is doing), I go a bit green-eyed and put the tool on my wish-list. This happened with the walnut lame that Vanessa found being made by a tiny business in US. Lovingly made, these have proven to be extremely popular, especially as gifts for those with an eye for craftsmanship. But, a gadget, no matter how nicely made, is of little use unless you know...

  • Get ahead in time for Father’s Day

    Father’s day is almost here again and for the very organised we’ve looked through our range for the best Dad products. Something here for the beginners and advanced alike, gadgets and of course something for the curry lover. Sunmix Spiral Dough Mixer from £733.76 A great gift for any father who is serious about his bread making, these have proven to be very popular since their introduction earlier this year. The spiral mixers come in a range of sizes. So whether your dad is a serious home baker who regularly dazzles the whole family with stunning...

  • Essentials for new bakers

    I get excited when we get a new bit of equipment in. We’ve just had some fermenting jars arrive – lots on these in a week or two although mine will keep me busy this weekend. Sometimes it is good to remember that many of you are quite new to baking bread and, faced with the huge array of baking equipment available, it can be somewhat daunting for a new baker to work out what is really essential to get started. After years of baking in my own kitchen, I’ve learned from experience which equipment I use on a regular...

  • An International flavour?

    Following a recent photo shoot, we’ve lots of new products to share with you over the next weeks. This week, there are 4 new flours from Mulino Marino, from their Italian stone-ground organic rice flour to their 7-grain flour which is one I am keen to try this weekend. With a long weekend coming up I became a little reflective. We’ve been flat out since before Christmas and we have noticed a big increase in our exports (over 60 countries from Brazil to Bhutan). There are several reasons for this, some are quite prosaic such as the fall in the...

  • Naturally Sweet Hot Cross Buns

    The run-up to Easter is a good time to bake those indulgent treats and this year, we’ve had to wait quite a while as Easter falls late (the first Sunday following the first full moon that follows the Spring equinox, for those that are interested). Anyway, the bakes marking Easter originate from many sources including Christian, Pagan and Jewish among others, and from lots of countries. There should be something for everyone. In previous years, Vanessa has devised a Russian Kulich and Italian Colomba Pasquale. This year, I asked Vanessa to come up with a hot-cross bun variation that, perhaps...

  • If you can’t beat nettles, eat them.

    There are some oil seed rape flowers just starting to open in the field opposite me. In a week or two, the field will be that fluorescent yellow, quite different from anything else growing in the British countryside. My internal monologue battles itself with contradictory feelings about early spring: elation at the signs of sunshine and warmth, the countryside coming back to life, and downheartedness at the prospect of all those jobs that need to be done that could be ignored over winter, like preparing my beekeeping equipment. I suppose it is the same for most people, but one small...

  • …and why eating your crust is good for you

    We talk a lot about flour and bread ingredients then how to combine and prove them to get the dough ready to bake, and that is very important to making the perfect loaf. Much less attention is given to what happens next: “bake for 40 minutes until done” is typical – but what is actually going on to change a billowy dough into a golden crusty loaf? Let’s find out. I’ve loved writing about this...the secret life of dough as it bakes and there is lots going on...

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