To help the kids celebrate Easter, various people from Christ Church London have created crafts and activities. You can download the programme and check them all out here! I was asked to make a video teaching people how to make hot cross buns. So here’s my attempt at making some with my 4 year old…
My quest for the perfect hot cross bun culminates with this recipe.
I dislike wasting food. I’ve blogged before on the enormous amount of bread that gets binned in the UK – 24 million slices a day. And I’ve also offered a few suggestions for how to cut down on bread wastage in particular. But here’s an unusual recipe we’ve used a couple of times recently, which has…
If you fancy baking something a little different for Sourdough September, why not try my chocolate, cherry and almond sourdough!
Another post on the intersection of bread and spirituality… This week Radio 4’s Something Understood programme looked at the importance of bread in our physical and spiritual lives.
Is there any clearer ‘Echo of Eden’ than the Artisan Food Movement?
A few thoughts on a theology of food.
Dan Lepard’s brilliant recipe for sticky toffee apple buns with pecans and a rum glaze
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…