It's national toast day and here at the global headquarters of Virtuous Bread we make it national REAL TOAST day! We are celebrating by having toasted rye and whole wheat sourdough toast with schmaltz on it. Huzzah! Note the crispy edges in the photo? Real toast does not have any sugar in it so it […]
Posted on 25. Feb, 2014 by virtuousbread.
This is the single most popular question when I do a talk on sourdough - "can I make sourdough focaccia?" and the answer is of course - YES! Remember, we only learned how to cultivate yeast in the mid 1800s and we have been baking for thousands of years. So - you can make ANYTHING […]
Posted on 23. Feb, 2014 by virtuousbread.
Can you make croissants out of sourdough? The Weston A Price Foundation conference in London is coming up soon. Some Bread Angels are getting together to deliver an "introduction to sourdough" workshop and this has inspired me to tackle some far out sourdough projects. The answer to the question is: Of course you can! You […]
Posted on 27. Jan, 2014 by virtuousbread.
Italian bread is perfect for sharing. Whether it is tearing apart big fluffy-crispy focaccia at a party or dipping grissini into a communal bowl of something lovely or arguing loudly about how to fry garlic while you rip up ciabatta to mop up the sauce on your plate.....(I have begun to dribble). This week at […]
Posted on 24. Jan, 2014 by virtuousbread.
Just Bread's objective is to help refugees develop economic autonomy so they can make a positive contribution to the UK more quickly. Click below to help us buy a new oven - our current oven is small and, frankly, a bit rubbish for bread. Click below to help us pay the amazing Bread Angel […]
Posted on 20. Jan, 2014 by virtuousbread.
Nearly one year ago I received an e mail from a woman called Liz Siena. She is an American who has long lived in London and who volunteers at a centre for refugee women in South London. She found Virtuous Bread because she had an idea... “Wouldn’t it be nice to help (a refugee woman) […]
Posted on 17. Jan, 2014 by virtuousbread.
Rosca de Reyes is bread that Mexicans bake and eat to celebrate epiphany. All over the world, epiphany is celebrated with special bread - enriched with butter, eggs, or milk; packed with dried fruit; or enhanced with spices - or all of the above! The Mexican version is a very rich bread, flavoured with orange […]
Posted on 08. Jan, 2014 by virtuousbread.
Bread Angel Lisa Wilson and a group of volunteer angels returned from Sardinia late last year where they were baking at the annual Sagra Del Pane festival in Villaurbana, Sardinia. Their floury activities were part of a cultural youth exchange run in conjunction with the British Council's Youth In Action Scheme. Lisa reports back from a […]
Posted on 06. Jan, 2014 by virtuousbread.
Further to discovering that no knead faux-caccia is just as delicious as focaccia (and even easier) I got to thinking about breakfast faux-caccia, slightly sweet and buttery, with cinnamon, dried fruits and nuts....Something you can pop into the oven on Christmas morning to delight your friends and family. Something amazing, christmassy, sweet, and colourful. Something […]
Posted on 22. Dec, 2013 by virtuousbread.
This approach to making focaccia came to me in the night as I was dreaming about experimental holiday bread: A simple recipe for delicious real bread that you can make at home with almost no work so you can enjoy the holidays as much as everyone else. And impress your friends and family. The approach […]
Posted on 21. Dec, 2013 by virtuousbread.