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Recipes

A wealth of recipes from BakeryBits showing how to make all manner of breads using yeast or sourdough and how to get the most of our equipment and ingredients.

  1. Soft Amaretti Cookies - A Child to Make and an Adult to Appreciate

    This recipe is thanks to Joanna at ZebBakes, in turn from Fig Jam and Lime Cordial and we used it to try out our new Amaretto di Saronno Lazzaroni essence. It is a really, really easy recipe to make - I got a four-year old to make them, although I confess to scoffing as many as I could get away with. This explains the rushed pic - these were not around long enough on Saturday night to get cold. Read More
  2. Marvellous Malt-Loaf

    Malt Loaf I've always loved malt-loaf - the bought stuff I'm afraid - but only as I have never been able to make my own that comes close to that moist malty flavour that when spread with butter makes a delicious snack perfect for taking on a walk to bridge to gap before reaching the pub. Read More
  3. San Francisco Sourdough Starter

    San Francisco Sourdough Starter
    Goldrush San Francisco Starter The dried San Francisco starter is very easy to use and will get you started in the world of sourdough baking, quickly and effectively. Once activated, your starter will, if looked after through simple feeding, last forever and you will not need to buy any more. See this article for guidance on looking after your starter...
  4. Icelandic Ash Hampers Sourdough Bread Bakers!

    A large delivery of San Francisco Sourdough Starters left California the day before the airspace closed en route for BakeryBits. So, where is it? Germany, apparently. No one really knows where it is or when it'll turn up. How the volcano managed to time its eruption with a hugely increased demand I don't know... Read More
  5. What Makes a Good Olive Oil Good?

    What Makes a Good Olive Oil Good?
    Stocking Pelia olive oil has taken the team at BakeryBits on a bit of a journey to understand the differences between olive oils especially the complexities of the flavours - and how to characterise them. Philip at Pelia has given us the benefit of his extensive knowledge, some of which is related here. Philip describes the key aspects of olive oil flavours and what to look for when you taste them. The way that olives are grown and transformed into the delicious oil is a very important contributor to the final quality of the oil. We have a video showing how this is performed at Pelia along with a description of all of the stages in making the oil. We found it interesting enough to warrant a blog article and hope that you agree. Continue reading →
  6. The Story of Ndali Vanilla

    The Story of Ndali Vanilla
    Vanilla - Baking IngedientThe Ndali Estate is a 1000 acre farm set in volcanic soil in the tropics of Western Uganda. The farm specialise in the organic, Fairtrade growing and curing of fine vanilla, the best of which is sold as "Ndali" vanilla. Vanilla grows best in small-scale agro-forestry, it takes considerable time and care to produce the beans. Vanilla flowers the world-over are pollinated by hand to ensure a good crop since the very specific pollinating insects are not numerous enough to ensure this. So, the farmers must be on-hand within 8 hours of the flower opening to perform the delicate operation. After pollination, the beans then take 9 to 11 months to be ready for harvest at which point they are still green. Continue reading →
  7. Sourdough Scotch pancakes

    Sourdough Scotch pancakes
    This recipe comes from Vanessa Kimbell, our resident baking expert. More often than not I am asked what to do with the leftover starter that is normally discarded after refreshing sourdough starter ready for some bread baking. It seems a shame when it’s still relatively fresh and has developed such a lovely sour flavour to just throw it away. Continue reading →
  8. Brilliant Brioche with Angus McCaig

    Brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. Continue reading →
  9. No Hassle Honey and Vanilla Ice-Cream

    It is fairly warm outside and the kids are off school so what better than an easy home-made ice-cream? This is a no-hassle ice-cream, made with very few ingredients - no stabilizers, emulsifiers, vegetable oils or any of that nonsense commonly used in mass-produced ice-cream. Read More
  10. Garden Herb Sourdough

    Garden Herb Sourdough
    Gardens are burgeoning with greenery so it is a good time for a straightforward sourdough loaf using garden herbs. This loaf is fairly light containing mostly white flour with some rye and spelt flour for more complex flavours. I used a selection of herbs currently in our garden: parsley, coriander, sorrel, chives, rosemary and a good helping of nasturtium leaves which have a mild peppery flavour. You can any herbs that you have, just make sure that you take out any woody bits before finely chopping them all up. Read More