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  1. Essentials for new bakers

    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...
  2. An International flavour?

    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...
  3. Naturally Sweet Hot Cross Buns

    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...
  4. Why the Fuss About Stoneground Flour?

    Why the Fuss About Stoneground Flour?
    When I make my bread at home I know as we all do that wholegrain flour is the way to go for health with all its fibre and nutritional qualities. Luckily I like the flavour too so my loaves are rarely made with only white flour. There is more to it than this though: I often hear that stoneground flour...
  5. New in – Best British Chapatti Flour

    New in – Best British Chapatti Flour
    I’ve known Charles and David Howell of Offley Mill for some years and was most intrigued that a traditional watermill in Shropshire should specialise in chapatti flour rather than the more typical mix of flours. The Howell family has been milling since 1740 at one time owning several mills. Now at Offley Mill, in 1998 they decided to specialise in...
  6. Tomato Bread

    Tomato Bread
    British tomatoes are ripening in gardens and are in shops and markets everywhere. In the same way that making bread is not rushed, tomatoes that are allowed to ripen on the vine taste the best. Despite my kids turning their noses up at them (they eat more tomatoes than they realise…) I think that they are a highlight of summer...
  7. Herby Italian bagels

    Herby Italian bagels
    The herbs are growing in abundance in the garden so it’s an ideal time to use them in your everyday bread making. Whether oregano or marjoram, thyme or rosemary, throwing handful of herbs into your bread is a great way to make it delicious and full of the flavours of summer. I tried over the years to get my bagels...
  8. Every thing you need to bake your own perfect baguettes #GBBO style

    You can’t avoid the Great British Bake off just now, but then why would you want to? It’s great television and I really enjoy seeing enthusiastic amateurs having a go, occasionally making a complete mess of things while at other times creating something marvellous. I was intrigued by this week’s baguettes, not least because like many people I feel that...
  9. Apple and cinnamon rolls

    Apple and cinnamon rolls
    I look forward to the apple season each year, hoping that my twig-like trees might produce some fruit this year. Spring comes and goes with some blossom but by the time apple season starts in August, nothing much appears. I think the trees are still too young: patience seems to be the key, something that doesn’t come too easily to...
  10. LAMMAS FAYRE FLOUR

    LAMMAS FAYRE FLOUR
    If you want to know more about the Lammas Fayre flour grown by our friend John Letts then don’t miss this Sunday’s Countryfile on BBC1, 6pm. Find out about his research into heritage growing and a look around the farm including scything, milling and some of his thatching too. Should be very interesting. Lincolnshire Plum Bread If you haven’t already...