Archive for December, 2012

What is scalded flour and why use scalded flour

What is scalded flour and why use scalded flour

Posted on 20. Dec, 2012 by .

In my research for my new book, The Book of Buns, I have discovered an amazing fact.  Scalding flour before adding it to bread dough is not a technique limited to Scandinavia.  In fact, is used all over Asia to make buns!  Yes!  Many of the recipes for the buns I have been eating for […]

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Venetta Leyland – Bread Angel, philanthropist, baker

Venetta Leyland – Bread Angel, philanthropist, baker

Posted on 14. Dec, 2012 by .

Venetta Leyland did the Bread Angels course to learn how to set up a home baking business earlier this year.  Soon after completing the course, she founded The Tiny Bakery in her kitchen outside Milton Keynes.  She is proof positive that anyone with passion and drive can run a successful bakery from home, winning prizes, […]

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