Archive for March, 2012

Baking with Sprouted Flour

Baking with Sprouted Flour

Posted on 23. Mar, 2012 by .

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 emerges from the grain begins to consume itself to get the energy it needs to grow.  In doing so, it begins to destroy the […]

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Making sourdough crackers at the Masai Mara in Kenya!

Making sourdough crackers at the Masai Mara in Kenya!

Posted on 16. Mar, 2012 by .

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 […]

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Eat like a king and learn to bake – visit Armenia!

Eat like a king and learn to bake – visit Armenia!

Posted on 07. Mar, 2012 by .

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 […]

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Attention!  Students!  Learn to Bake Bread!

Attention! Students! Learn to Bake Bread!

Posted on 06. Mar, 2012 by .

From our roving correspondent, Lisa Wilson, director of Eventful Bread From a graduate’s perspective, bread (real bread, that is...) is the ultimate food. Until I realised the benefits of eating real bread, our bread bin was stocked with sliced, supermarket bread. Learning to bake real bread was fantastic.  I’ve learned a valuable skill for life […]

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The Ultimate Ploughman’s Loaf – A Blaby Bake Off!

The Ultimate Ploughman’s Loaf – A Blaby Bake Off!

Posted on 05. Mar, 2012 by .

From our roving correspondent, Lisa Wilson, founder of Eventful Bread Go into almost any English pub for a taste of British food and you are likely to see a Ploughman’s Lunch on the menu. What is a Ploughman’s Lunch? At its simplest, it comprises a thick wedge of crusty bread, a large chunk of cheese […]

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How to make Armenian Flat Bread – watch the movie!

How to make Armenian Flat Bread – watch the movie!

Posted on 05. Mar, 2012 by .

In Armenia, the daily bread is called lavash.  It is a flat bread about half a meter by a meter (sometimes bigger, sometimes smaller) that is traditionally and still frequently baked in a brick oven that is built into the floor and heated with wood.  When not done in a wood fired oven, they are […]

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