Tag Archives: global bread

Real Bread in India

Real Bread in India

Posted on 13. Oct, 2011 by .

Lisa Wilson, part of the extended Virtuous Bread family, is working for an NGO in India.  From there she writes about the friendships that are made whilst rolling out the perfect roti... "I am living and working for an NGO, a free residential school for deaf and disabled children named ‘Mamta Mandir’ in a village […]

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Recipe for Stollen Success

Recipe for Stollen Success

Posted on 30. Sep, 2011 by .

Book now to learn to bake stollen in time for Christmas! Stollen is a celebration bread with roots in Dresden where it was first mentioned officially in the fifteenth century.  Like many types of celebration bread, stollen is enriched with delicious, expensive things to honour guests and celebrate religious holiday.  Of course there is no […]

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Satish Kumar on Baking and Breaking Bread

Satish Kumar on Baking and Breaking Bread

Posted on 15. Jul, 2011 by .

"Bread is sacred", Satish Kumar says.  "It is a holy thing. And because it requires all four elements to make it, it is the macrocosm in microcosm.  Thich Nhat Hann describes it as the body of the cosmos, and I think that is very apt.  When I eat it I am very aware that I […]

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Good bread takes time and connects us back to ourselves – notes from the MLOVE Castle

Good bread takes time and connects us back to ourselves – notes from the MLOVE Castle

Posted on 29. Jun, 2011 by .

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 […]

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Eighth from the Italian Bread Project – Sourdough Focaccia di Recco

Eighth from the Italian Bread Project – Sourdough Focaccia di Recco

Posted on 28. Jun, 2011 by .

At a dinner party the other day I learned about Focaccia di Recco.  It is not Focaccia as we know it (but as we know by now, Italy is not one single country).  It is a dish made of thin layers of dough piled one on top of another with cheese in the middle and […]

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What is Italian 00 flour?

What is Italian 00 flour?

Posted on 28. Jun, 2011 by .

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 […]

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Deep in the land of bread….

Deep in the land of bread….

Posted on 06. Jun, 2011 by .

Deep in rural Bavaria there is a particular farm that has diversified into offering holidays, riding lessons, a local produce food store, a high end vegetarian restaurant (yes!  in Bavaria!) that offers cooking classes (vegetarian!  in Bavaria!) and a fantastic bakery/cafe. Through the glass, we watched the bread and cake bakers at work and, even […]

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Seventh from The Italian Bread Project – Sourdough pane di Genzano

Seventh from The Italian Bread Project – Sourdough pane di Genzano

Posted on 03. May, 2011 by .

The Italian Baker by Carol Field just keeps on giving.  I have had a break from the Italian Bread Project for a few weeks but have come back to it after a discombobulating Easter and Royal Wedding double bill. Sourdough pane di Genzano is sensational.  Like all these bread recipes it turns out an incredible […]

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Sixth from The Italian Bread Project – Sourdough Pane di Terni

Sixth from The Italian Bread Project – Sourdough Pane di Terni

Posted on 02. Mar, 2011 by .

Sourdough pane di Terni from the Italian Bread Project - delicious!

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The French win it by a mile

The French win it by a mile

Posted on 06. Feb, 2011 by .

The French win it by a country mile. So, what is going on here and why is the bread in France actually in near terminal decline...

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