Tag Archives: virtuousbread
Posted on 15. Mar, 2017 by virtuousbread.
Want a change from raisin bread? Try baking this absolutely delicious date and walnut bread for breakfast instead. The tips for making it super tasty include scalding the dates and dry roasting the walnuts before you add them. Scalding the dates makes them sticky and gooey which produces a moist, chewy crumb. Dry roasting the […]
Posted on 19. Feb, 2017 by virtuousbread.
My bakery training did not take place at college. This is a well known fact about me and it is partly what enables me to be a great baker and a great teacher. I have seen a lot and I have been trained by great bakers all over the world. From Cambodia and Canada, where […]
Posted on 04. Feb, 2017 by virtuousbread.
The travel ban has been judged to be unconstitutional which is great news. Chaos will still reign, of course, but for now, let's celebrate with some more (no longer, but possibly will be again in the future) Banned Buns! These are the fourth in our series on Banned Buns and they are once again from […]
Posted on 14. Oct, 2016 by virtuousbread.
We are delighted to announce that four Bread Angels scampered away with prizes at this year's World Bread Awards. Baking from their micro bakeries, these talented bakers sell bread and teach baking courses. Come and learn to bake bread! Jen bakes in her micro bakery in Bracknell, Surrey. Click here to take a baking course […]
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 16. Jun, 2016 by virtuousbread.
Sorry for the delay, dear readers, in announcing the winner of the great ciabatta bake off. Life had kind of gotten on top of us here at the Global HQ of Virtuousbread. Now, we are back and raring to go, write, bake, do the new cook book and maybe rest a bit in the summer! […]
Posted on 25. Feb, 2016 by virtuousbread.
Bearing in mind that yeast has only been widely used for the past 75 years or so, it becomes clear that everything before that was baked with a sourdough starter. Ciabatta - yes! Baguettes - yes! Bagels - yes! and everything else in between including sweet and celebration bread and buns (sourdough hot crossed buns being […]
Posted on 22. Feb, 2016 by virtuousbread.
The moment you have been waiting for in the long drawn out series of posts on how to bake the perfect baguette! Just a quick recap: Fourth Place - French Culinary Institute Third Place - Week end Bakery Second Place - Richard Bertinet First place goes to a baker I love, admire, and respect. From […]
Posted on 14. Jan, 2016 by virtuousbread.
OK, to last time I wrote a recipe for delicious sourdough pancakes and, don't get me wrong, they are delicious. However, because I have been working on sourdough recipes for the re publication of Home Made Sourdough, I have had to test a lot of pancake recipes and I developed a recipe that is even […]
Posted on 18. Nov, 2013 by virtuousbread.
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 […]