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Baking Recipes and Advice

  1. Recipe: Bucatini Pasta with Stilton, Spring Greens and Garlic

    Recipe: Bucatini Pasta with Stilton, Spring Greens and Garlic
    This is one utterly rich swirl of pasta coated in an intensely garlic Stilton sauce with ribbons of blanched green cabbage stirred through before serving. It’s like a posh mac’n’cheese, and great on its own or as an accompaniment for grilled vegetables or meats. A perfect way to serve our Emmer wheat Bucatini pasta from South Devon Pasta Company. Easy...
  2. Recipe: Homemade Ragu alla Bolognese

    Recipe: Homemade Ragu alla Bolognese
    Pretty much the standard recipe for traditional Ragù alla Bolognese, though there may be a few ingredients here, or not here, that surprise you. No garlic or herbs, though do add them if you like. Milk is added to help tenderise the meat, more useful if you’re using cubed beef rather than minced. You can use half pork and beef...
  3. Recipe: Chunky tomato sauce with Rigati

    Recipe: Chunky tomato sauce with Rigati
    An utterly light-textured but intensely-flavoured sauce, perfect for when you have beautiful ripe tomatoes and want to show them at their best in a pasta dish where they’ll star, using our South Devon Pasta Company Rigati.           Ingredients and Method Serves two two servings of cooked pasta, Sedano Rigati from the South Devon Pasta Company 3...
  4. Recipe: Pasta-filled baked courgettes

    Recipe: Pasta-filled baked courgettes
      In Italy you’d call these ‘zucchine ripiene al pesto’ but - whatever you call them - they’re delicious and one of those mainstays of Italian-style home cooking. I use a very fine Capellini pasta like our Hertigae Grain one from the South Devon Pasta Company, and find the delicacy of it swirls and fills the courgettes without any heaviness...
  5. Recipe: Chilli prawn, white fish and black olive sauce

    Recipe: Chilli prawn, white fish and black olive sauce
    A simple but flavour packed seafood sauce to serve with pasta, easy to make in advance: just add the fish at the last minute. Here I’ve served it with our South Devon Pasta Company's Casarecce pasta as it holds its shape very well. If you want to add capers, anchovies, even a dash of white vermouth to enhance the flavour...
  6. The South Devon Pasta Company - 6 Reasons To Love Heritage Grain Pasta

    The South Devon Pasta Company - 6 Reasons To Love Heritage Grain Pasta
    New on BakeryBits is an extraordinary artisan pasta we’ve had head turned by, and it’s locally made. Meet the The South Devon Pasta Company, turning heritage grains like Einkorn and Emmer into top-rate dry pasta that tastes delicious, cooks quickly, and uses grain grown small producers in England to craft into pasta within 48 hours of milling. No silos of...
  7. Recipe: Honey cake with fresh ginger and sourdough

    Recipe: Honey cake with fresh ginger and sourdough
    This recipe has grown out of one I wrote back in 1998 for my first book, “Baking with Passion”, where I was making a honey cake and wanted it to have a fresh bright ginger flavour. The bran-rich nuttiness of the Foricher’s Organic Farine Complète t150 Brun de Plaisir flour suits this cake to a tee and helps to make a...
  8. Recipe: Pain Complet with Honey

    Recipe: Pain Complet with Honey
    In France a “Pain Complet” is almost what we would call a wholemeal loaf. However, the flour used is typically slightly more refined: often roller milled without the wheat germ, resulting in a bread with rich dark crumb colour but a rather lighter texture than our regular 100% wholemeal bread, yet maintaining a bold bran flavour. This means that if...
  9. Your Guide to Bannetons, by Dan Lepard

    Your Guide to Bannetons, by Dan Lepard
    Your transition from hobbiest to baking maestro...   Bannetons, the rite of passage that signifies a happy home-cook changing from a casual loaf baker to a budding artisan bread maestro is the day you buy your first BakeryBits banneton. Its arrival marks the day you start to craft the shape and crust of your bread more finely, and from that...
  10. Traditional French Baguette Recipe

    Traditional French Baguette Recipe
    Ingredients for baguette: Makes a large 700g (baked weight) loaf 500g Farine CRC T80 (French T80 Stoneground White Flour) 350g water, about 25C 100g active sourdough, mixed at 1:1 flour to water Optional 0.5g - 1g fast action yeast, like Saf Levure Active Dried Yeast 10g salt, like Sea Salt Original Crystals     A recipe by Dan Lepard. A crisp home-baked baguette, one that...