Tag Archives: Bread Angels

Easter faux-caccia (or no knead hot cross “buns”)

Easter faux-caccia (or no knead hot cross “buns”)

Posted on 12. Apr, 2014 by .

Home made hot cross buns are absolutely delicious but they are, I confess, a little fiddly and not for everyone.  To that end, I have been experimenting with baking the simplest EVER hot cross buns that require almost no work and are, yet, completely lush.  And here they are the no knead easter faux-caccia hot […]

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Francesca Barker – The Barker Baker talks drug addiction, crime, and baking

Francesca Barker – The Barker Baker talks drug addiction, crime, and baking

Posted on 09. Apr, 2014 by .

"Soda bread is my specialty...it sounds geeky but I just love the feel of dough." Bread really can change lives.  Francesca Barker took a micro bakery course last year and it changed her life.  Listen to her story here. You can read more about Francesca here and if you are inspired to become a micro […]

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The growth of the micro bakery in the UK

The growth of the micro bakery in the UK

Posted on 22. Mar, 2014 by .

Micro businesses are an important segment of the business population in the UK.  They are technically defined as businesses with fewer than 10 employees and less than 2 million euros of turnover.  2 million euros?  I'll take that (or half that or a tenth of that) and be running a business on whose profits I […]

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National Toast Day!

National Toast Day!

Posted on 25. Feb, 2014 by .

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 […]

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Can I make sourdough focaccia?

Can I make sourdough focaccia?

Posted on 23. Feb, 2014 by .

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 […]

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Can you make sourdough croissants?

Can you make sourdough croissants?

Posted on 27. Jan, 2014 by .

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 […]

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What is a Rosca de Rayes and how do you make it?

What is a Rosca de Rayes and how do you make it?

Posted on 08. Jan, 2014 by .

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 […]

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English bakers delight Sardinians at the Sagra Del Pane festival

English bakers delight Sardinians at the Sagra Del Pane festival

Posted on 06. Jan, 2014 by .

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 […]

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Easiest focaccia recipe in the world for holiday bread this year

Easiest focaccia recipe in the world for holiday bread this year

Posted on 21. Dec, 2013 by .

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 […]

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Breakfast with chia seed bread

Breakfast with chia seed bread

Posted on 18. Nov, 2013 by .

The tasty bits of this week's bread were more or less left overs.  With my parents gone after a two week stay, the house was virtually emptied of chia seeds and there was more keffir than you could shake a stick at.  With the best will in the world I would need to buy more […]

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