I have had a high volume of messages lately from people whose sourdough bread is not working out. Some are old hands who seem to have lost their touch. Others are newbies who cannot seem to make it work. I think what is going on is that they are using a starter that is not […]
Posted on 20. Mar, 2015 by virtuousbread.
Last week I had a basic bread class with six gorgeous students, two of whom came all the way from Asia. Mum (Singapore) and daughter (Hong Kong) were in London enjoying a Chinese New Year holiday and found us online. They joined a crew of men and women from London and Bedford, one of whom […]
Posted on 23. Feb, 2015 by virtuousbread.
A few weeks ago, a group of Bread Angels went for a day of baking with Paul Merry who is the master baker at Panary located on the site of Cann Mills in Dorset who mill Stoate's Flour. They had an amazing time and this is what Liz Wilson had to report. "Last snowy, Saturday, […]
Posted on 20. Feb, 2015 by virtuousbread.
Doughnuts are one of the many ways people around the world celebrate Lent. In parts of Germany, and in the Menonite community in Canada, they are called Fastnachts - literally "Fast Nights" where "Fast" means "to fast" as opposed to the opposite of slow! So, these are eaten on the night before we fast - […]
Posted on 17. Feb, 2015 by virtuousbread.
It's nearly Epiphany and, in Mexico, that means the shops and bakeries are full of a traditional Mexican celebration bread called "Rosca de Reyes". This bread is shaped in a circle to represent the crowns worn by the Three Kings. That's fun. Inside the bread, the baker tucks little clay or plastic figures of the […]
Posted on 06. Jan, 2015 by virtuousbread.
Of all the lessons our students have learned over the years, two stand out. The first is that many people do not knead their bread dough vigorously or long enough. The second is that many people work with dough that is too dry. The result of kneading and hydrating dough insufficiently is dough that becomes […]
Posted on 25. Dec, 2014 by virtuousbread.
During this month's baking courses we made some seriously delicious bread. This included the absolutely amazing pizza which was a class lunch staple - the theme is bread afterall - and could not be easier to do even for a busy baker and teacher. No knead pizza dough is simple and delicious. As the name […]
Posted on 17. Dec, 2014 by virtuousbread.
Every year, Tiptree hosts the world bread awards and I am delighted when the Bread Angels enter. This year many of them did, and it is thrilling to report that three Bread Angels won awards at the event. Click here to become a Bread Angel or learn to bake bread from a Bread Angel. Tacey […]
Posted on 21. Oct, 2014 by virtuousbread.
Further to the earlier posts about great pita bread at the Lebanese place Arbanus in Mercado Roma I decided to try making fried pita bread. I suspected the pita at Arbanus was fried both because of the size and shape and because the surface was mottled - something you don't get when you bake pita […]
Posted on 04. Sep, 2014 by virtuousbread.
Further to the introduction to my recent adventures in Mercado Roma, let's get down to brass tacks and talk about the delicious felafel at Arbanus. Having been a vegan for four years (thankfully no longer), Enrique is enamoured with food from the middle east. Being a healthy vegan in Mexico is almost impossible. It's a […]
Posted on 03. Sep, 2014 by virtuousbread.