Baking Recipes and Advice
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Experienced Baker for Cawa Bakery
Job: Experienced Baker
Closing Date: 30-09-2020
Location: Sheffield
Remuneration: Negotiable -
Head Baker for ØKENDE
Job: Head Baker
Closing Date: 30-09-2020
Location: Nottingham
Remuneration: Negotiable -
Artisan Baker for Pink Lane Bakery
Job: Artisan Baker
Closing Date: 30-08-2020
Location: Newcastle upon Tyne
Remuneration: dependent on experience -
Craft Baker for Flint Owl Bakery
Job: Craft Baker
Closing Date: 31-08-2020
Location: Glynde, Nr Lewes, East Sussex
Remuneration: 21k-26k -
Dark Rye, Light Rye, White Rye, Wholemeal Rye....and just plain Rye
We frequently receive questions about rye flour. "What's the difference between dark rye and wholemeal rye?", "Is rye flour wholemeal?" for example. Hopefully this short and simple article will be just the thing to clear up what you need to know about rye flour nomenclature. Thanks to a conversation with Andrew Wilkinson of Gilchester for some of the details. There... -
Mixer man /Baker for Mr
Job: Mixer man /Baker
Closing Date: 21-07-2020
Location: NW95BR
Remuneration: -
Crop to Crust – The Sequel
I love that part of our small business at BakeryBits supports and promotes other like-minded businesses. Take British flour mills for example - not just because they produce fantastic tasting flour, but also because buying their flour supports our dwindling stock of working traditional mills, helping to conserve an important part of our history and sustain rural communities. The millers... -
Sourdough September PART #1
Sourdough Special Over the next three weeks we are embracing Sourdough September with a series of newsletters covering questions and answers all related to sourdough. If you would like to send your sourdough query to us by email, send it to vanessa@bakerybits.co.uk. This weekend we will also be hosting a live session on Twitter for your questions that simply can’t... -
Back to Basics With Your Banneton
There is a distinct feeling of autumn in the air and many are rolling up their sleeves to get bread baking again. So what better time to dust off your bannetons and have a sieve through our helpful recap and advice in this week's newsletter? We get fairly regular calls from bakers struggling with their bannetons as I know Vanessa... -
Halloween Black Pizza
Halloween is coming up in a couple of weeks so I thought I'd get our black pizza recipe out to you now so you have time to get the ingredients together - see below. I had an excellent day at the Crop to Crust conference last weekend. It was fascinating to learn more about British growing, milling and baking and...