No pork here because it's The PIGLET BUN!!!!! How cute is this. Recipe here! What do we think the marmoset from the west thinks about this?
Posted on 14. Aug, 2014 by virtuousbread.
Virtuous Bread was established was to effect positive social change through bread. Over the years many of the Bread Angels who have done the micro bakery course with Virtuous Bread have gone on to forge businesses as well as build communities through bread. Working at schools, in prisons, and with old people, homeless people and […]
Posted on 12. Aug, 2014 by virtuousbread.
Remember the famous no knead faux-caccia? It's making another appearance today for lunch. Nothing to eat for lunch? Or, maybe nothing particularly fun? Got some flour, water, salt, yeast and a few vegetables in the fridge. This one is yours! Recipe here! Come and take a bread course with us so you can learn how […]
Posted on 10. Aug, 2014 by virtuousbread.
Sorry, missed the "one day to go to the Great British Bake Off" post as nothing much was happening with the 1857 sourdough. It sat around all day - a pre-dough fermenting quietly away developing flavour and becoming easier and easier to digest. Last night I added 830 grams of white wheat flour, 50 g […]
Posted on 06. Aug, 2014 by virtuousbread.
I am no nearer remembering whether it's the badger of the North, the fox of the midlands or the silver bear - anyone can help me? In any case, the point is that I AM nearer (1 day nearer) to making my GBBO bread - ready for the launch of 2014 GBBO. Bake along! The […]
Posted on 04. Aug, 2014 by virtuousbread.
So....bread that takes three days to make? NOT A PROBLEM! With the 1857 sourdough it takes at least 3 days to make bread (it's a plan in advance and sit around and wait sort of bread). So, without further ado, day minus three to the GBBO: Refresh the 1857 sourdough: More interested in bread than […]
Posted on 03. Aug, 2014 by virtuousbread.
These are "scones" rather than scones and - you know what - I like them even better! The refreshed sourdough takes the place of the fat so the "scones" do not rise as much as scones in which butter exploding in the flour as it melts helps to create layers of air in the dough […]
Posted on 19. Jul, 2014 by virtuousbread.
Remember faux-caccia? The easiest recipe in the world for focaccia? A simple and delicious recipe for focaccia? Well, it struck me, there is no reason why it cannot be a simple and delicious recipe for sourdough focaccia. Or faux-caccia... Caution: this post is short! Ingredients: 25 g rye sourdough starter (from the vat of sleeping […]
Posted on 18. Jul, 2014 by virtuousbread.
No Knead dough is perfect for pizza! Do you want pizza for dinner? It takes a second to make the dough first thing in the morning and then you can put it in the fridge and let it sit around all day. Do you want pizza for lunch? It takes a second to make the […]
Posted on 06. Jul, 2014 by virtuousbread.
These squashy, ovalish flattish pizza-like things are just perfect for sharing with your friends while you watch Germany play in the World Cup. They are simple to make and if you prepare the dough now you can put it in the fridge until tomorrow when you are ready to use it. The dough is typically […]
Posted on 29. Jun, 2014 by virtuousbread.