Archive for August, 2010

Still Waters Run Deep:  an interview with Clare Marriage from Dove’s Farm

Still Waters Run Deep: an interview with Clare Marriage from Dove’s Farm

Posted on 27. Aug, 2010 by .

On Wednesday I went to see Clare and Michael Marriage, the kind and generous owners of Dove's Farm.  For those of you who don't know, Dove's is an organic farm, miller of organic grain, and maker of a range of organic food.  I was hoping for some combine harvester action but with the rain, that […]

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Portable wood burning bread oven – the German way

Portable wood burning bread oven – the German way

Posted on 25. Aug, 2010 by .

Never say the Germans are not fanatical about bread.  At last count, they had more types of bread than any other nation on earth.  Bread in Germany is, along with the humble potato (often served just plain boiled with butter and fresh parsley), still the staple food.  Eaten by many three times a day, German […]

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Our baking habits

Our baking habits

Posted on 20. Aug, 2010 by .

What does the data about how frequently we bake actually mean? How do we move the needle?

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It’s about time I started talking about virtue

It’s about time I started talking about virtue

Posted on 20. Aug, 2010 by .

Why virtuous bread? Why virtue at all? What caused the financial crisis and what do we do to get out of it?

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The Bake Off Finale…matching bread and food

The Bake Off Finale…matching bread and food

Posted on 16. Aug, 2010 by .

Returning from our forraging adventure with bags full of wild plums, Fergus and I set about baking the loaves that we had prepared earlier.  In at 200 degrees C for 40 minutes, the oven started to give forth that amazing aroma of baking bread and although bread is better for having cooled down a bit, […]

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From flour to dough – we knead you!

From flour to dough – we knead you!

Posted on 13. Aug, 2010 by .

Back on the trail of the great, first annual TCMG/BBC Countryfile/virtuousbread.com bake off, we come to the thrilling part after the initial exploration of the look and feel of the flour, in which Fergus and I actually made the dough. We followed the exact same recipe initially, using 300 grams of flour, 200 grams of water, 5 […]

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Miller in the headlamps:  Michael Stoate from Cann Mills

Miller in the headlamps: Michael Stoate from Cann Mills

Posted on 07. Aug, 2010 by .

The first known survey of England was completed in 1086.  That survey, presented as The Domesday Book, records a water mill on the site of the present day Cann Mills.  Today the mill is modern, although it still uses water for 25% of its power needs, and stones to mill grain into the flour that […]

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From grain to flour:  the first annual BBC Countryfile/TCMG bakeoff (part one)

From grain to flour: the first annual BBC Countryfile/TCMG bakeoff (part one)

Posted on 06. Aug, 2010 by .

Fergus Collins, editor of BBC Countryfile magazine, showed up bang on time for the first annual bake off during which we compared seven different kind of flour.  Six were stone milled using wind or water power by membes of the TCMG and the seventh was a random bag of flour I picked up at the supermarket […]

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