In the UK, 24 million slices of bread are binned each day; £90m worth wasted every year. Here are 5 tips for how to avoid waste and make your loaves go further.
As this is Real Bread Week, here are a few reflections on Gregg Wallace’s documentary about mass-produced bread, and why big ain’t necessarily beautiful!
Originally posted on doughies:
The readiness of a sourdough starter, for baking or otherwise, depends greatly on the age (hours since refreshment) of the starter in it’s perpetual cycle of refreshment. Here’s a little diagram of this cycle which we will explore in the text below:- How old is your sourdough starter? Your starter cycle…
A simple recipe: a stack with a base of burnt aubergines, roasted peppers, caramelised onions, and grilled goats cheese.
A review of Anthony Bourdain’s memoir and insight into the world of the professional kitchen
Two sourdough recipes I’ve particularly enjoyed making recently: a mill loaf and a rolled oat boule.
A recipe for the perfect spicy comfort food: tarka dal
A selection of things I enjoyed and am grateful for from 2014.
A selection of recipes we cooked over the Christmas period.
A festive recipe, combining the best of mince pies and cinnamon rolls, with an interesting pattern.