The travelling bread oven loves to demonstrate the sense of wonder, enchantment and achievement that comes with baking bread. Very little is more satisfying than teaching this to kids and teens. There is a natural sense of achievement in seeing your dough double in size in the bowl and there is a huge sense of
Sadly the rain it raineth every day here at the castle today. What this means for us is that we are getting wet. What this means for the bread is that it is taking longer to rise because it is about 10 degrees cooler in the castle kitchen today! At 05.30 Max was already in
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
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
I read about farinata years ago in a book about Sicily. The author described landing in Palermo and making his way immediately and without stopping to a tiny little cafe in the back streets of Palermo in which the best farinata was served. Piping hot bread like substance made of chick pea flour and water.
It feels like we announce news on a daily basis these days, there are simply so many exciting projects that we’re involved with. Maybe we should have our own broadcast channel? We could call it The Daily Bread and trumpet out the latest loaf lowdown. The latest news to come out of Virtuous Bread’s HQ
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
While Jane is in Germany spreading the Virtuous Bread word (and eating plenty of pumpernickel bread), I’ve had the honours to write about our latest project. The wonderful Shedlight Productions have helped us put together a nifty video tutorial, which makes it even easier to learn how to make bread. If you’re already a
“Which chicken?” The characteristic I-swallowed-a-trombone-for-my-breakfast voice of Pete rumbled down the line. This was in response to the frantic “I killed a chicken and I am so sorry” message that I left earlier in the day. To be absolutely honest, that was not my message. My message went more like this: “Pete, it’s Jane here.