Bath buns, chelsea buns, rock cakes, hot cross buns, currant buns, cinnamon buns, sticky buns, iced buns...the UK's true contribution to the bread world is the bun. We cannot boast the baguette, ciabatta, pita, or naan but we can boast about the BUN! To celebrate the Real Bread Campaign's Real Bread Maker week (celebrating people [...]
Posted on 10. May, 2012 by virtuousbread.
I was interested to read an interview with Michael Hanson from The Brook Bakery School in the most recent edition of True Loaf, Issue 11 (April-June 2012) pp 13, the newsletter of the Real Bread Campaign. In the interview he states: "Though it is pleasing to see so many people wanting to help others to [...]
Posted on 25. Apr, 2012 by virtuousbread.
I went to a nutritionist several years ago to understand how to lose a couple of kilos safely and permanently. She told me categorically that you need to do three things: 1. You need to cut out sugar altogether. 2. You need carbohydrates to give you energy and provide a balance to your diet but [...]
Posted on 20. Apr, 2012 by virtuousbread.
Attention: you may want to consider becoming an entrepreneur I am sure you have noticed that the world has changed. In spite of the fact that London is heaving (restaurants full, shops full, theatres full), travel over the Easter week end was its usual hectic experience, property prices in the south east just keep on [...]
Posted on 13. Apr, 2012 by virtuousbread.
Easter Monday 2010 - Stockholm, Sweden "You are going to do what?" I was spending Easter with my friend Kat. It had been a difficult few months. A profoundly disappointing client engagement led me to want a break from strategy consulting and I had been baking obsessively, building my bread business and trying to decide [...]
Posted on 10. Apr, 2012 by virtuousbread.
At The Clink restaurant in High Down prison we bake with both a wheat and a rye sourdough starter. The rye starter was made by the staff of the Clink about 18 months ago when we first started baking together, and they have some of the 1857 sourdough that I gave them as a gift. [...]
Posted on 02. Apr, 2012 by virtuousbread.
A simple approach to baking bread with sprouted flour Sprouted grain is just that: grain that is moistened, and left to sprout. In the process of sprouting, the new plant that begins to emerge from the grain begins to consume itself to get the energy it needs to grow. In doing so, it begins to [...]
Posted on 23. Mar, 2012 by virtuousbread.
Last year I had a lovely student named Tricia come to the sourdough class. She wanted to learn sourdough because she lives for half the year on the edge of the Masai Mara and cannot get good bread. Nor can she always get yeast. Nor is the electricity supply necessarily reliable. The answer? Sourdough! Tricia [...]
Posted on 16. Mar, 2012 by virtuousbread.
Last week in Armenia I went to many houses where the people could not have done more for me to help me learn about bread, cake, food, hospitality, and life in Armenia. I was welcomed like a long lost daughter, was asked to stay the night (or the week) was fed until I nearly burst [...]
Posted on 07. Mar, 2012 by virtuousbread.
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Making sourdough starters
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Which nationality cuts a cross in their bread before eating it?
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A Bake Off!
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Why virtuous bread? Am I insane? Or am I making a difference?
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Baking my way through The Italian Baker - with a twist
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Ursi: Hi Jane, great recipe - I tried it out yesterday. ...
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Allison Ferguson: I am really interested in the practicalities of ho...
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betsy: I am from Malaysia and am wondering how to get to...
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Nadia: Hello, I would like to register for home bakers...
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virtuousbread: Hey dude! Semolina gives nice texture because it ...
