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Baking Recipes and Advice

  • How to use a Dough Scraper

    Our in-house baker Vanessa Kimbell explains in this video how to use a scraper and why it is a bakers essential tool. At just £2.28 (and a discount for 2 or more), our scrapers are made with food grade plastic and make it easy to handle, shape and cut your dough - Click here to buy now.

  • Chocolate and Banana Sourdough Muffins

    This is the recipe I am most often asked for. It is THE sourdough muffin recipe I bake to enjoy with a cup of tea of coffee in the morning break of my sourdough classes.  It is a big deal to share it and I am doing so in the name of not wasting sourdough starter. It's a super quick recipe to make and really makes great use of un-refreshed sourdough starter to add a back note to a sweet treat - which gives these muffins a superb depth of flavour. I can't recommend the muffin cases highly...

  • Some quick tips on slowing your sourdough down as the weather warms up

    Sourdough can get a bit over excited as the weather warms up. Slow it down using Vanessa's tips and techniques below. As the weather gets warmer your sourdough might need tweaking - after all your sourdough is alive.  Sourdough reacts to its environment, which on the one hand is wonderful because we can control how it behaves, and dreadful on the other, because sometimes there can be several factors affecting your dough all at the same time and deciding which factor to change can be a nightmare. It’s easy to get into a routine with making...

  • Panzanella recipe – summer bread salad by Carl Legge

    This recipe is from Carl Legge's wonderful Permaculture Carl Legge's Kitchen Book. At the heart of The Permaculture Kitchen is the idea of minimising waste and to make sure you use seasonal ingredients. As bakers, you’ll have bits left over that are a shame to waste. You can make them in to breadcrumbs or croutons in the residual heat of a bake which you can freeze or keep dried. You can also use the bread as the foil for some big flavours in a seasonal salad. These salads are also a great way to use small harvests or...

  • The Pocket Bakery by Rose Prince

    We are delighted to have a limited number of signed Pocket Bakery books. Last year Vanessa, our in house baker, interviewed Rose Prince about her pocket bakery. Rose explained that what started as a means of getting her children to earn pocket money became a powerful bridge between school and work for her son Jack.  You can't help admiring Rose as you read her frank approach to how baking can not only bring a community together, but keep a family communicating through difficult times. There are some people who would rather not share their struggles with the world, but...

  • Rosemary & Honey Cakes

    A not-so-sweet but very delicious cake to bake in a square tray, then cut and paint each little cake with honey and lemon glaze. I use a strong-scented honey, like heather or lavender honey for flavour, which is even better accentuated with the aroma of rosemary. Makes 16 squares Equipment 20cm/8-inch square cake tin, 5cm/2 inches deep, with loose base; base lined with baking parchment, buttered and dusted with flour Ingredients 115g/4oz softened butter 55g/2oz soft light brown sugar 6 eggs, beaten 150ml/5½oz heather honey 12 fresh rosemary leaves, finely chopped 125g/4½oz self-raising flour Pinch...

  • Jane Mason - The Book of Buns

    I phoned Mexico about midday to chat to Jane Mason about her Book of Buns.  There was no answer, but a text arrived a few moments later.  It’s 6am here...can I call you in a bit? Despite being mortified at waking Jane up I was delighted to chat to her about an hour later about her fabulous book and how she came to be the founder of Bread Angels, a network of people up and down the land running their very own home baking business called Bread Angels.  Jane explained that she found herself at a crossroads and asked...

  • Baker of the month (April)

    Bee Morgan Bee's got baking in her genes. Her grandfather on mother's side - and generations before him - were bakers. She herself baked since she was a little girl and probably only stopped during her rat race years in London when she was working as a management consultant after her MBA. She currently bakes real bread for people in her direct community and is figuring out how to make this bigger and more formal. But definitely not too formal! It has to be said, the UK is a much better playground for that sort of thing than Belgium...

  • Review - The Hummingbird Bakery Cookbook

    - Trade secrets from a successful London bakery specialising in American baking Recipes for colourful cupcakes, pies, muffins and layer cakes. It seems fair to say that a cookbook selling over a million copies is a classic. When this book was first published in 2009 it was something of a revolution. Bakeries were simply not in the habit of sharing their recipes. Their recipes were trade secrets. Since The Hummingbird Bakery Cookbook was published, however, many other well known London bakeries have followed suit. Five years since it was first published, I’m still pulling this book off...

  • Flower Pot Brioche

    Not everyone has a fluted brioche mould, but most can beg or borrow a couple of terracotta pots when making a first attempt at this soft-hearted bread that is fragrant with butter – the flute shape of a flower pot is just the job. Tips for success: this is not a recipe to attempt without a stand mixer or very big biceps. Also, use French or other lactic butter because it stays sweetly stable when worked. We find, sad to say, most British butter tends to become greasy and rancid in brioche. This recipe makes a sturdy brioche that will...

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