Further to the earlier post about simple rye bread made with yeast, remember I would write all about my fascinating learning. Well, here it is: use fresh or dry yeast if you can. Don’t use instant yeast. Because I almost never use instant yeast, I was not entirely empathetic nor data driven in my mental
Many people are dedicated to sourdough but are not quite sure how to “translate” their favourite recipes into sourdough recipes. One lovely reader, Charlotte, sent the following message and photo to us having found and baked the sourdough hot crossed bun recipe on the website. “Hi Jane, I just wanted to let you know that
The fact that Jane asked me to write this blog post last year, and I’m only sitting down to write in March is probably testament to the fact that I have a pretty busy life: I work long hours in the City, spend nearly 3 hours a day commuting, and my hobbies include things like
All sorts of things may go into your bread. The only thing that is important is to know, think, and make informed buying decisions. Faith, art, and justice collide in the food industry so think before you buy.
A Canadian nutritioninst, food blogger and cook book reviewer, Sarah Reid, has written a wonderful, thoughtful, and very well tested review of All You Knead Is Bread. Here it is,the first bit – and please click to the rest – enjoy! “There are few things that embody the heart and spirit of the creator more
Here at the global HQ of Virtuous Bread we just LOVE rye bread. We have been crushed, though, recently, under the weight of messages and comments from people who are following the recipes on the website but who are not finding success with them. Of course, I was huffing and puffing and generally muttering about
Just needed to brag a bit and communicate some great feed back that Venetta has received for her courses at The Tiny Bakery. Here is what her students are saying: “It was definitely worth the train journey! Loved it! Thank you again so much, you’re a great teacher.” “I agree! I’ve known for ages how