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Baking Recipes and Advice

  • Comparing Mulino Marino Flour

    From Enkir, fine “00" to buckwheat and semolina, we’ve been stocking the finest range of Italian organic flour from Mulino Marino for some time now, and it’s been one of our most successful flours. Customers come back for them time and time again and tell us that they love the different flavours and textures that they get, not just in their bread but in cakes and pastries too. One of the most important things to us when we source flour is consistency. It’s just frustrating when you make a loaf one week and it...

  • ANYONE FOR SCONES?

    We love getting new stock in. The whole warehouse gets into baking with the newest ingredient or equipment, so we’ve been busy baking scones with our new cutters. While we’ve been enjoying cups of tea and cream with strawberry jam, we’ve been debating, jam or cream first? We’d love to know your thoughts. As Devonians, we use clotted cream and then the jam (as nature intended) … our Cornish friends apply the cream and jam upside down! The photo is Vanessa’s, I think she must visit Cornwall more than Devon. ...

  • Vanessa's Sourdough Scones

    Unrefreshed leaven is the secret to adding both extra flavour and giving your scones a lighter texture.  These are light, golden, have a wonderful crunch on the outside. Unrefreshed sourdough is slightly acidic, which means that it reacts with the sodium bicarbonate in the baking powder.  The sodium bicarbonate is a alkaline and the extra acidity from the starter means that is more effective at giving off more carbon dioxide, which means lighter scones.  The addition of the sourdough also has the added benefit of your giving your scones better keeping quality. TIP the less you handle your scones...

  • How to Bake with Lavender

    “The the best way to describe Lavender is that it overlays a sweet fruity floral mintyness to baking.  It works with both sweet and savoury and it somehow transforms the everyday baked goods into something remarkable just by showing up in a recipe.  It is worth noting though, that with lavender ... less is more”. Vanessa Kimbell   Over the years I have come to the conclusion that you either love it, hate it or perhaps just a little afraid of it. Blue, mauve, indigo or pink, wonderful aromatic lavender hasn’t always been in vogue  ...  but it...

  • Which Variety of Lavender is Best For Baking?

    Not all lavender is delicious. In late August the Intermedia varieties such as Alba, Grosso, Dutch white, Old English and Lavender Seal come into flower.  These large varieties are grown commercially for perfume.  They are large plants when fully grown, with long grey green leaves and tall flowers. They also have very different culinary properties from the smaller traditional cottage garden Angustifolia which is in flower in June and the one best used for baking. Personally I find the Intermedia varieties are almost without exception overpowering in food, being both harsh and camphorous. It is the standard cottage garden species...

  • Lavender & Lemon Cake

    Lavender and Lemon cakes in individual panibois are perfect for picnics - this cake has been iced with icing sugar with Blue and red colouring A great get-ahead trick with this cake is to double the recipe and freeze some. It keeps in the freezer beautifully, ready for an impromptu picnic and if you leave the lavender out then it is a lemon drizzle cake – everyones favourite. You can make one single large cake from this recipe too, and decorate it while it’s still frozen, so I can have picnic food ready and waiting to go and...

  • What to do when your bread tins stick

    If you have proper bread tins (usually made from white galvanised metal) and they are brand new - they need to be 'seasoned'. - Photo in Magdalana's Kitchen Magdalene Marsden is a customer of BakeryBits who has been baking for many years and teaches baking from her beautiful Victorian kitchen as Cocoa & Heart. She has written a brilliant article on what to do when your bread tin sticks. People often ask me, "What do I do, when my bread tin sticks?" Fortunately, it is not really a common problem if you are using cake or modern...

  • Pain de Mie (French Sandwich Bread)

    Pullman Tins or Pans, also known as, pain de mie are used to bake sandwich loaves - a loaf with equal square sides resembling a Pullman railway coach - hence the name. Pullman pans have a lid, making the bread bake in a confined space, giving it a texture which is firm and fine and the crust soft, so perfect for even slices of bread for sandwiches We love the Pullman tins from USA Pans and this recipe is from Bread by Nick Malgieri, published by Kyle Books, priced £18.75 *Photography by Romulo Yanes French Sandwich Bread Mie is French...

  • Bread by Nick Malgieri

    Review Bread by Nick Malgieri, from  Kyle Cathie Books £18.75 Written by a former pastry chef with over sixty recipes for bread, rolls and cakes Packed full of ideas for what to make with the bread once baked Inspiring photography Appealing very much to my own sense of waste not want not, particularly with precious homemade bread, Nick Malgieri’s Bread is a baking recipe book with a difference. It supplies recipes for over sixty breads, rolls and cakes then provides recipes for the bread once baked – and shows how to use up the leftovers. Nick...

  • Artisan Flour From Redbournbury Mill

    Artisan bread is made with the finest flour made from the best grain and by a skilled miller who understands both the grain and the demands of the baker. We have been stocking English stoneground organic flour from the Redbournbury watermill for over three years because you tell us that it gives excellent-tasting bread. Redbournbury Mill, near St Albans is brimming with history. It is mentioned in the Domesday book and runs on Victorian machinery, turning the grinding stones in the same way that they have been for centuries. Justin, the proprietor of the mill tells how the grain...

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