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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 in the usual way (at least £5) before the 7 July and we’ll pop a cube in with your order - first 30 so be quick!

Baking delicious homemade Pizza this summer?

You can’t get better than a homemade pizza on a summer’s day. Follow these simple steps to make your own - and experiment with the toppings!

My advice for a great pizza is simple:

1. Use a baking stone - the difference in the pizza base is remarkable – the stone holds the heat and dries the base for an authentic finish

2. Use really good flour like Mulino Marino 00 Soffiata. It makes really great pizza dough as it has the strength and elastic properties needed along with a lighter texture. I’ve used Mulino Marino Semolina too as the combination gives an excellent rustic crust. If you like, just use 00.

3. Always make at least one more pizza than you think you need!

Recipe: Fig and blue
cheese pizza


• Put the yeast into a bowl with both flours and add the salt. Stir then add the water and oil, and bring together with your hands to form a rough dough. Allow this to sit for 10 minutes.

• Mix until all the flour is incorporated and then leave for 10 minutes. Turn out the dough onto a lightly oiled surface then knead well for 5 minutes. Set this aside somewhere warm and cover with a clean damp tea towel for 1 - 1½ hours.

• Place the refractory clay baking stone on the bottom rack of the oven. Preheat the oven to 220°C/gas mark 8. Gently remove the dough from the bowl and place onto a surface which has been well floured surface with semolina.

• Divide into 2 and lightly shape into balls. Using a rolling pin and your fingertips press each pizza out to your required shape, then stretch gently with your hands to get a thin base. Roll the prepared bases over a rolling pin and transfer to the peel.

• Place half of the cheese onto one of the bases, followed by 4 of the figs, which have been cut into quarters. Drizzle generously with oil and using the peel, place on the baking stone in the oven.

• Bake for 8-10 minutes, check. Bake a little more if it not quite ready. Allow to cool a little before serving, drizzle with balsamic glaze and scatter with fresh thyme.


For the dough

8g of fresh yeast or
4g organic dried yeast 175g tepid water

150g Mulino Marino “00” Soffiata flour
150g Mulino Marino semolina flour (for a more rustic crust), plus extra for dusting

5g fine salt

I tbsp olive oil

For the pizza

200g blue cheese, such as Colston Bassett (or mild Stilton would be fine)

8 ripe fresh figs

Olive oil and fresh thyme for garnish


Baker’s Peel
Baking stone

Vanessa Kimbell runs the Sourdough School, Northampton

Do you have a sourdough question for Vanessa? Send it to us and the best ones will appear in our next postbag edition and receive a dough whisk.

Suggestion Box

Are we missing something? An usual flour, a particular tin, or a special piece of equipment you’d like to see on our shelves? Let us know and if we decide to stock it, you will receive the very first one of the item you suggest.


Artisan Baker for The Bakehouse

The Bakehouse Salcombe is an iconic name with a proud history and a big future. We are a passionate bunch of people and are true to our values.We do not use preservatives, additives or enhancers but we use just the finest ingredients, time and with a team of skilled bakers, we bake fresh every day.

Junior Baker for Column Bakehouse
Plymouth, Devon

Specialising in sourdough and artisan breads, we believe that great quality wholesome bread is something to be enjoyed every day, by everyone. Produced using fresh, locally sourced ingredients wherever possible, our award-winning breads are baked in-house, with absolutely no nasties.

What you are baking

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