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  • Have you tried our oats?

      Whilst trying to reduce my processed food consumption, I’ve taken to adding a handful of oats to my breakfast bowl. I love Sunday morning porridge with fruit or honey and it’s a real bonus that they do lots of good things from strengthening our immune systems to reducing our cholesterol. Oat grains are a wonderfully nutritious food. They are high in carbohydrates and contain about 17% protein, only 7.5% fat and they are a source of calcium, iron, and vitamin B1. The proteins in oats are not glutinous. Being a gluten free cereal means that you...

  • Win a copy of the newly translated French Larousse book of bread by Eric Kayser

    A bread board should be the centre piece of the table. I've known bakers who spend their whole lives seemingly on a quest for the perfect baguette.  Whilst I am not a fanatic about anything in particular (moderation is a good motto) I do understand the need for perfection and so this week I am really delighted to share a recipe and the techniques for getting the perfect French baguette from the newly translated French Larousse book of bread by Eric Kayser Eric Kayser is one of France’s most famous and respected bakers. Master baker and entrepreneur Éric Kayser...

  • Want a pretty loaf?

    Our 1kg brotforms make a super gift.  They are made from compressed wood-fibre and although one might assume that because wood fibre is biodegradable they might be flimsy, they are not.  They are suitable for heavy use and will last for years if cared for correctly.  I love this sunshine design  and it will make the most ordinary of loaves look really pretty. Lined proving baskets need to be be dusted with rye or a combination of rice and white flour flour prior to each use. When the dough is shaped and ready for its final prove, it should be...

  • Sourdough September - Guest post from Chris Young of The Real Bread Campaign

    The ninth month of the year is Sourdough September and this is when the Real Bread Campaign goes on a mission to help everyone discover that: life’s sweeter with sourdough! “It’s alive! It’s alive,” cried Colin Clive as the eponymous doctor in the 1931 film Frankenstein, words that echoed in my head as my first sourdough starter, or mother, began to bubble. However, far from being a ‘frankenfood’, as some people might see certain industrial loaves, genuine sourdough is about as simple and natural as Real Bread can be. "So, what is this mystical sourdough of which you...

  • Which Variety of Lavender is Best For Baking?

    Not all lavender is delicious. In late August the Intermedia varieties such as Alba, Grosso, Dutch white, Old English and Lavender Seal come into flower.  These large varieties are grown commercially for perfume.  They are large plants when fully grown, with long grey green leaves and tall flowers. They also have very different culinary properties from the smaller traditional cottage garden Angustifolia which is in flower in June and the one best used for baking. Personally I find the Intermedia varieties are almost without exception overpowering in food, being both harsh and camphorous. It is the standard cottage garden species...

  • Artisan Flour From Redbournbury Mill

    Artisan bread is made with the finest flour made from the best grain and by a skilled miller who understands both the grain and the demands of the baker. We have been stocking English stoneground organic flour from the Redbournbury watermill for over three years because you tell us that it gives excellent-tasting bread. Redbournbury Mill, near St Albans is brimming with history. It is mentioned in the Domesday book and runs on Victorian machinery, turning the grinding stones in the same way that they have been for centuries. Justin, the proprietor of the mill tells how the grain...

  • Danish Dough Whisk

    This month's baking product is just style on a stick. I always use a dough whisk when I’m mixing bread dough at home, it is one of my essential baking tools because it it great at mixing dough and far better than a spoon because the design allows you to move through the dough with ease … and it’s so much easier to clean than a spoon. I especially recommend it for people who have limited strength in their arm who don’t want to rely on a machine to mix their bread. They are really beautifully made with either...

  • Baker of the month (May)

    Carl Legge We love Carl's tweets and pictures on twitter, and we we really impressed when we spotted that Carl has published his first book The Permaculture Kitchen. - We've featured a recipe of his from the book and here is some more information about Carl and some great tips. "I was really delighted to be named BakeryBits' baker of the month. I am a self taught cook, forager and home brewer. I live with my wife Debs on a smallholding on the Llŷn Peninsula in North Wales. I have a passion to help people to cook...

  • The Pocket Bakery by Rose Prince

    We are delighted to have a limited number of signed Pocket Bakery books. Last year Vanessa, our in house baker, interviewed Rose Prince about her pocket bakery. Rose explained that what started as a means of getting her children to earn pocket money became a powerful bridge between school and work for her son Jack.  You can't help admiring Rose as you read her frank approach to how baking can not only bring a community together, but keep a family communicating through difficult times. There are some people who would rather not share their struggles with the world, but...

  • Jane Mason - The Book of Buns

    I phoned Mexico about midday to chat to Jane Mason about her Book of Buns.  There was no answer, but a text arrived a few moments later.  It’s 6am here...can I call you in a bit? Despite being mortified at waking Jane up I was delighted to chat to her about an hour later about her fabulous book and how she came to be the founder of Bread Angels, a network of people up and down the land running their very own home baking business called Bread Angels.  Jane explained that she found herself at a crossroads and asked...

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