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Baking Recipes and Advice

  • Get the lowdown on Vanessa Kimbell's latest book - The Sourdough School

    The Sourdough School Book by Vanessa Kimbell. Published by Kyle Books. Photography by Nassima Rothacker.

    Q&A with Vanessa

    Patrick: Tell me a little about for whom the book was written? Vanessa: The book is for all levels. From beginners who have never baked sourdough to advanced home bakers. I think it is also important to state clearly that this book is aimed at the home baker. I wrote it for everyone who wants to make sourdough bread by hand, and it’s full of delicious, fantastically voluptuous, beautifully crusty, homemade bread. There’s lots of information that guides you through the art of baking sourdough. It’s a book for anyone who want to really understand sourdough, and learn how to bake great tasting, nutritious bread. Continue reading

  • Artisan Baker/Pastry Chef for HIVE

    Job: Artisan Baker/Pastry Chef

    Closing Date: 18-05-2018

    Location: Central Blackpool

    Remuneration: initial circa. £18,000 (Negotiable depending on experience and future development)

  • Artisan Baker for The Bakehouse

    Job: Artisan Baker

    Closing Date: 11-05-2018

    Location: Nottingham, Nottinghamshire

    Remuneration: Competetive

  • Artisan Baker for Long Crendon Manor

    Job: Artisan Baker

    Closing Date: 30-04-2018

    Location: Long Crendon, Bucks HP18 9DZ

    Remuneration: Negotiable

  • French Flour from Foricher FAQ

    What is the “T” system for French flour? The number following the T denotes the amount of ash (and so bran) left in the flour. T45 (pastry flour) is very white flour, T55 and T65 are the “standard” white bread flours (similar to Italian 00) and T80 is slightly darker. T110 is brown (some of the bran removed) and T150 is wholemeal. What is “Biologique” flour? Biologique is simply French for “organic”. What is “CRC” flour? CRC is a French certification label for flour concerning its provenance. To have CRC certification, the flour must be grown with crops...

  • Baker for Marshalls Bakery Ltd

    Job: Baker

    Closing Date: 13-04-2018

    Location: Pewsey Wiltshire

    Remuneration: 20K +

  • Artisan Baker for Woodlea Stables Bakery

    Job: Artisan Baker

    Closing Date: 30-03-2018

    Location: Dunfermline

    Remuneration: Negotiable

  • Baker for Barnard Bakers

    Job: Baker

    Closing Date: 02-03-2018

    Location: Henfield, West Sussex

    Remuneration: Negotiable



    Closing Date: 20-02-2018

    Location: IRELAND


  • My recipe asks for "malt powder" - which do I choose?

    "Malt powder" is quite a vague term, as you will read below. The one to choose depends on what the malt powder is being used for in order to discern which the author intends. A natural improver Diax (diastatic malt powder) is cream coloured and used in very small quantities (10g per 1000g flour). It is used as a natural improved, giving more lift and a better crumb. Too much and the dough becomes sticky. It is used in malt loaves for example, to increase the sticky texture of the bake. A natural colouring Nut-brown malt powder (and...

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