Enabling positive, sustainable change
This easy bread is so delicious I urge you to try it the next time you make bread. It’s a simple white or wholemeal dough topped, stuffed and baked. The resulting bread is moist, savoury and flavourful. Perfect for making Read More …
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 Read More …
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! Read More …
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 Read More …
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 Read More …
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, Read More …
To celebrate National Bread Week with something a little bit different, here is a simple recipe for home made crackers. Ever wonder how to make crackers? Well, here you go. Your life may never be the same again! Ingredients: For Read More …
The Eastern, or Atlantic provinces of Canada were settled by Scots and Irish looking for a brighter future. They brought many of their customs and traditions from food to music – indeed there are still some gallic speaking communities in Read More …
Wow, it’s 2012. Time for new year’s resolutions, getting fit for the Olympics, gathering strength for the US elections and adapting to our continually changing world in which we are all locked into economic recession, the perplexing impact of technology, Read More …
It seems incredible that 2011 is nearly over. Yesterday I taught the final class of the calendar year – a dinner party bread class – and the class felt like a dinner party, it went by so quickly with lots Read More …