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
I say it without blushing or bleating: Our bread courses are the best you will find. You can simply believe me and book a bread course here or buy a gift voucher for someone you know this Christmas, or you can read on … There are several reasons why our bread courses are the best
Got stale bread? Wait! Don’t throw it away! You can use stale bread for many things and this post is all about using stale bread to make stuffing for meat, fish, or vegetables. It takes about 3 minutes, uses ingredients that are easy to find and tastes delicious. And it uses up stale bread. So
By all accounts the Real Bread Festival at Old Spitalfields Market in early November was a massive success! Well we old lags remember last year when we were nearly blown away on the South Bank! Not this year! No, this year everyone was warm and dry (and protected from the wind) in the market. A
Soda bread is classic Irish bread. This simple recipe for soda bread is ready in 30 minutes and is perfect for when you do not have a lot of time, when you have run out of bread or when unexpected guests show up for lunch! Delicious and satisfying, it compliments any meal with its simple elegance.
What is the difference between stone ground flour and industrially ground flour? I get this question a lot and it’s a great question and a really important question given that flour is the main event in bread! Simply put, stone ground flour is flour that is made when a miller grinds grain between two stones.
When you think about bread you could be forgiven for thinking automatically that it is vegetarian. Flour, water, salt and yeast-what’s the problem? In an earlier post we discussed how additives may well be from animal sources so you need to read the label to find out if the bread you buy has added gluten
The Cake and Bake show London was a fantastic success! I don’t know how many people attended but it was packed for all three days and there was so much to see, do and learn. Jane gave a bun demonstration on the Saturday and the Sunday to sold out classrooms (thank you everyone for coming!).
It is an odd convention that rye flour is called “dark rye” and “light rye” rather than “whole meal rye” or “whole rye” and “white rye”. Maybe that is because rye flour is kind of “greige” (greyish-beige) and so the name “white rye” did not stick. Then again “white flour” is now exclusively used to