Archive for June, 2011

Buttermilk bread is centre stage at the MLOVE ConFestival

Buttermilk bread is centre stage at the MLOVE ConFestival

Posted on 30. Jun, 2011 by .

Sadly the rain it raineth every day here at the castle today.  What this means for us is that we are getting wet.  What this means for the bread is that it is taking longer to rise because it is about 10 degrees cooler in the castle kitchen today! At 05.30 Max was already in […]

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Good bread takes time and connects us back to ourselves – notes from the MLOVE Castle

Good bread takes time and connects us back to ourselves – notes from the MLOVE Castle

Posted on 29. Jun, 2011 by .

Oh No!  What is the world coming to!  The travelling bread oven decends on Germany and makes bread in the castle! The MLOVE ConFestival kicks off today - a celebration of the mobile industry and an opportunity to think about its future.  The travelling bread oven is here to - well - part of that […]

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Eighth from the Italian Bread Project – Sourdough Focaccia di Recco

Eighth from the Italian Bread Project – Sourdough Focaccia di Recco

Posted on 28. Jun, 2011 by .

At a dinner party the other day I learned about Focaccia di Recco.  It is not Focaccia as we know it (but as we know by now, Italy is not one single country).  It is a dish made of thin layers of dough piled one on top of another with cheese in the middle and […]

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What is Italian 00 flour?

What is Italian 00 flour?

Posted on 28. Jun, 2011 by .

One of the questions I am frequently asked is, "what is 00 flour and how does it compare to English flour?"  This is swiftly followed by, "I am making focaccia/ciabatta/white bread out of the strong, stone ground English bread flour that you suggested I use and it is not turning into the Italian bread of […]

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Farinata – a gluten free “bread” from Sicily and beyond….

Farinata – a gluten free “bread” from Sicily and beyond….

Posted on 19. Jun, 2011 by .

I read about farinata years ago in a book about Sicily.  The author described landing in Palermo and making his way immediately and without stopping to a tiny little cafe in the back streets of Palermo in which the best farinata was served.  Piping hot bread like substance made of chick pea flour and water.  […]

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Baking bread and making berry jam = heaven

Baking bread and making berry jam = heaven

Posted on 13. Jun, 2011 by .

Even in the heart of London it is possible to feel a bit like you are living off the land.  Great ingredients are not too far away and, although I would find it a challenge to pick and grind my own grain for the bread, it is as easy as anything to pick fruit and […]

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Virtuous Bread’s travelling bread oven travels to The Urban Physic Garden

Virtuous Bread’s travelling bread oven travels to The Urban Physic Garden

Posted on 07. Jun, 2011 by .

It feels like we announce news on a daily basis these days, there are simply so many exciting projects that we're involved with. Maybe we should have our own broadcast channel? We could call it The Daily Bread and trumpet out the latest loaf lowdown. The latest news to come out of Virtuous Bread's HQ […]

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Deep in the land of bread….

Deep in the land of bread….

Posted on 06. Jun, 2011 by .

Deep in rural Bavaria there is a particular farm that has diversified into offering holidays, riding lessons, a local produce food store, a high end vegetarian restaurant (yes!  in Bavaria!) that offers cooking classes (vegetarian!  in Bavaria!) and a fantastic bakery/cafe. Through the glass, we watched the bread and cake bakers at work and, even […]

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The world premiere of Baking a Basic Loaf

The world premiere of Baking a Basic Loaf

Posted on 02. Jun, 2011 by .

  While Jane is in Germany spreading the Virtuous Bread word (and eating plenty of  pumpernickel bread), I've had the honours to write about our latest project. The wonderful Shedlight Productions have helped us put together a nifty video tutorial, which makes it even easier to learn how to make bread. If you're already a […]

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