Rye & Raisin Sourdough
Want to learn more? Come and take a bread course with us. We have plenty of different courses and we look forward to welcoming you!
bread
San Francisco Sourdough
Come and take a bread baking course with us – we will love to help you learn more about the pleasure of baking your own delicious bread.
Whole wheat sourdough
Want to learn to bake sourdough bread? Come and take a sourdough baking course with us and learn how to start or perfect your sourdough bread baking! The UK edition of Home Made Sourdough will be published sometime this winter. Look for it on Amazon!
Baking with Teen Camp at MLOVE 2011
The travelling bread oven loves to demonstrate the sense of wonder, enchantment and achievement that comes with baking bread. Very little is more satisfying than teaching this to kids and teens. There is a natural sense of achievement in seeing your dough double in size in the bowl and there is a huge sense of
Buttermilk bread is centre stage at the MLOVE ConFestival
Sadly the rain it raineth every day here at the castle today. What this means for us is that we are getting wet. What this means for the bread is that it is taking longer to rise because it is about 10 degrees cooler in the castle kitchen today! At 05.30 Max was already in
Good bread takes time and connects us back to ourselves – notes from the MLOVE Castle
Oh No! What is the world coming to! The travelling bread oven decends on Germany and makes bread in the castle! The MLOVE ConFestival kicks off today – a celebration of the mobile industry and an opportunity to think about its future. The travelling bread oven is here to – well – part of that
What is Italian 00 flour?
One of the questions I am frequently asked is, “what is 00 flour and how does it compare to English flour?” This is swiftly followed by, “I am making focaccia/ciabatta/white bread out of the strong, stone ground English bread flour that you suggested I use and it is not turning into the Italian bread of
Farinata – a gluten free “bread” from Sicily and beyond….
I read about farinata years ago in a book about Sicily. The author described landing in Palermo and making his way immediately and without stopping to a tiny little cafe in the back streets of Palermo in which the best farinata was served. Piping hot bread like substance made of chick pea flour and water.