Tag Archives: learn to bake bread
Posted on 17. Sep, 2016 by virtuousbread.
Hand made bread is delicious and, thankfully, it's much easer to buy it than it used to be. Consumers' interest in high quality, small batch, local products is large and growing - in fact it's one of the main food trends and will continue for the next decade. Small producers are at the leading edge […]
Posted on 08. Oct, 2015 by virtuousbread.
We are delighted again that two of the Bread Angels in our community of micro bakers have won five awards between them at the World Bread Awards. It's brilliant and we are thrilled to have such talented bakers in our community of micro bakers. Juli Farkas was awarded prizes for her wholemeal sourdough loaf and her […]
Posted on 17. 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 04. Sep, 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 10. 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 06. 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 04. 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 03. 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 05. Aug, 2013 by virtuousbread.
I despise bad science, simplistic argument, and attention grabbing headlines. Truly I do. And that is why I despise this article on wheat by the "Real Pharmacy". I know that the best way to loathe something is probably to NOT write about it, respond to it, or otherwise draw attention to it but it is […]
Posted on 01. Mar, 2013 by virtuousbread.
Just needed to brag a bit and communicate some great feed back that Venetta has received for her courses at The Tiny Bakery. Here is what her students are saying: "It was definitely worth the train journey! Loved it! Thank you again so much, you're a great teacher." "I agree! I've known for ages how […]