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Baking Recipes and Advice

  1. Sekowa Malted Rye Loaf

    Sekowa Malted Rye Loaf
    The Germans are known the world over for their rye breads. They also have a hugely popular product called Sekowa, which is essentially a ferment not dissimilar to sourdough that they use to bake long slow fermented bread with. Unlike sourdough though, Sekowa is made using honey, organically grown peas, wheat and maize and the microorganisms are a result of...
  2. Heritage Flour Blended Loaf, 50%

    Heritage Flour Blended Loaf, 50%
    Baking with heritage flours compared with modern varieties can present some interesting challenges which are worth the effort to overcome. Some will, if used as a direct replacement for a modern fluffy white flour will give a denser texture, which of course would have been the norm. However, what they lack in bounce they more than make up for in...
  3. Instant Cranberry & Orange Mincemeat

    Instant Cranberry & Orange Mincemeat
    Makes 2 x 440g jars Prep time 15 minutes Cooking time 15 minutes Ingredients 200g soft brown sugar 200ml dark rum 300g fresh cranberries 170g sour cherries 200g mixed currants and raisins 130g candied orange peel 30g peeled, very finely grated fresh ginger 1 tsp Fairtrade ground nutmeg 1 tsp Fairtrade ground cinnamon 1 tsp Ndali Fairtrade vanilla powder Christmas can be a really busy time, and I’m always grateful for any ideas that help me get everything done without too many late nights or tantrums. So while in a perfect world, we might all be stirring our mincemeat together during November, the truth is we sometimes put things off until the last minute. So here’s a recipe for a really delicious mincemeat that doesn’t have to be made weeks in advance… you can even keep the ingredients in the store cupboard as an insurance policy against the mince pies all running out on Christmas Eve. Mincemeat is a peculiarly English invention. In the Middle Ages, our ancestors didn’t have our inhibitions about mixing meat, dried fruit and spices together, and the use of expensive imported ingredients meant you could demonstrate your wealth (and not as is sometimes suggested, cover up the flavour of rotting meat!). Then, as merchants travelled farther afield, they discovered new and exotic ingredients such as sugar, aromatic spices and citrus fruit.  As sugar became cheaper, mincemeat became less a savoury dinner course, and more a sweet end to the meal, and by the 1840s, Eliza Acton is writing a mincemeat recipe where the only meat is beef suet. Continue reading →
  4. Harrington's Bakery

  5. The Sourdough School

    The Sourdough School
    Learn to make Sourdough Bread in a day at The Sourdough School.  Run by Vanessa Kimbell, a specialist in Sourdough bread the courses include beginners Sourdough courses, Sourdough Clinics, for more advanced bakers and Specialist Sourdough courses such as Baking Sourdough with Heritage wheat varieties. Vanessa takes all the best elements of what you find in a cookery school transferred...
  6. The Holt

    The Holt
    Join us at The Holt and discover the key skills and knowledge that will help you make great bread every time. From baguettes to the dark arts of sourdough. The Holt is a family run Pub, Restaurant and Smokehouse. We believe in locally sourced and sustainable produce. Our breads form the cornerstone for the charcuterie and seafood that we serve. Classes are run...
  7. Streamcombe Cookery School

    Streamcombe Cookery School
    A bread course at Streamcombe is a great experience and you will leave with new skills and full of inspiration to take back to your own kitchen.Our sessions are very hands-on, with small groups, so that you learn as much as possible. We have two bread courses available and pack plenty into each one, covering a wide range of bread...
  8. The Artisan Bakery School

    The Artisan Bakery School
    "Penny and Dragan take the mystery out of bread-making, but leave all the magic." (A.McCafferty) Our artisan baking workshops are held in our cottage micro-bakery in the village of Sparkwell, just 20 minutes from the stunning south Devon coast. We have taught ages from 8 to 80-something, people from all walks of life, whole families, absolute beginners and some pretty serious...
  9. Cookery School

    Cookery School
    Cookery School at Little Portland Street has something to offer all food lovers: classes and courses for beginners and more experienced cooks, as well as sessions on specialist topics. We also run corporate cookery events, cooking parties and private classes on request. Set up by Rosalind Rathouse, a cook with over 40 years of teaching experience, Cookery School is founded...
  10. Nakedbread

    Nakedbread
    Bread Baking Classes with 'Nakedbread' in the Dordogne  Learn how to make and bake delicious handmade breads here in the Dordogne. As Nakedbread I am referring to the non-inclusion of manmade additives or preservatives such as you might find in supermarket breads.  With over 25 years experience as a chef and bread baker and 12 years of teaching experience. Having...