Job: Artisan Baker/Chef

Closing Date: 25-07-2019

Location: Huntly, Aberdeenshire, United Kingdom

Remuneration: £27,500 fixed term for one year

A good way to use the Sekowa Baking Ferment is to make up a batch of starter from it which is then consumed as you make your bread recipes. This article shows how to make a batch of the starter (not a sourdough starter) which will keep in your 'fridge for a couple of months, to be used as you need it. Read More

Job:Baker

Location: Northwich Cheshire

Remuneration: Negotiable

Closing date: 22 August 2014

Job: Baker

Closing Date: 05-10-2018

Location: Churchstow, South Devon

Remuneration: £22000 with accomodation

Job: Artisan Baker

Location: Sheffield, United Kingdom

Remuneration: Negotiable

Closing date: 7 September 2014

Anna€Ÿës Kitchen teaches the principles and techniques of breadmaking in small, relaxed groups in a domestic kitchen so that they can be replicated at home. Classes range from everyday bread to Scandinavian, Mediterranean and more. The one-day classes include a homemade lunch, and seasonal half day classes include tea and coffee. They are held mainly on weekdays with the occasional...

Job: Artisan Baker

Location: Redruth, Cornwall, United Kingdom

Remuneration: Negotiable

Closing date: 16 October 2014

Our Master Baker, Steven, offers a class for up to 6 people. The class, which takes place monthly on a Monday involves hands on experience of baking with different techniques including yeasted breads and sourdough breads. Refreshments and lunch are provided. You will also take-home a jute bag containing: recipes, a sour dough starter, Redbournbury Mill flour and tea towel...

There is something of an uncharacteristic fervour amongst the milling world. The small-scale artisans producing stone-ground flour around the country are concerned about their very existence, all because of folate (or folic acid vitamin B9). Folic acid is needed by us all for cell maintenance but is especially important for pre-pregnancy and pregnant women in order to reduce the chances...

If 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. Read More