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  • Mulino Marino Flour & Getting The Most From Them

    We've been stocking Mulino Marino flour for quite some time and have found that they perform consistently, producing great loaves of bread and perfect cakes. With such an extensive range and with them being called by their wonderfully evocative Italian names it's sometimes confusing choosing which flour suits which loaf best ... so we asked Angus McCraig, friend, chef, tutor and the owner of our favourite pub The Holt if he might put them to the test and give us a rough guide to what the flours do best. I think you will agree that this chart is a fantastic...

  • 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...

  • Mulino Marino “00” Soffiata - Flour of the Month

    April’s flour of the Month is Mulino Marino “00” Soffiata. 00 is the one flour that I would never be without.  It’s one of the best basic white flours a baker can have in the cupboard and I use it for everything, and I mean everything.  Bread, pizzas baguettes, brioche, croissants, muffins, cakes, pancakes and ciabatta with a 14 – 16% protein the 00 is a bakers essential and this one is as finely milled as it gets. Mulino Marino’s creamy white type 00 Soffiata flour is milled from organic wheat and is free of any enhancers or other...

  • Buck up your baking with some Buckwheat

    Buckwheat is really delectable nutty gluten-free (although may have been ground in a mill grinding wheat) flour that adds a wonderful depth of flavour and texture to most recipes. For some strange reason buckwheat seems to have fallen by the margins in the UK. It is even listed under the heading of “Miscellaneous Bread Flours” in Elizabeth David’s English Bread and Yeast Cookery (1977). In it she says “Although little is known nowadays in England, buckwheat was certainly grown to a small extent in the Midland counties in the eighteenth and nineteenth century.  The seed was used to feed pheasants...

  • 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

  • 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. Activating Your San Francisco Starter A point of note for all sourdough (and yeast) baking is that in some places, the tap water can be fairly heavily chlorinated. The job of the chlorine is to kill of yeasts and bacteria...

  • Roast Barley Malt Flour Loaf

    This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone.

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  • Malted Ingredients in Bread Baking

    Slashed loafIf you make bread then you will usually use the basic ingredients, flour, or a combination of your choice; water; a little salt and yeast (be that fresh, fried, sourdough, a backing ferment or whatever). You might, if using a bread machine, or if you want a more cake-like bread, add some milk, egg or oils to the dough. Then perhaps some seeds such as sunflower, pumpkin, poppy or sesame. There is a range of other, wholesome ingredients that most bakers, especially those who bake at home are not aware of: these are malted ingredients.

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