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!
Is there any clearer ‘Echo of Eden’ than the Artisan Food Movement?
A few thoughts on a theology of food.
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…
Two sourdough recipes I’ve particularly enjoyed making recently: a mill loaf and a rolled oat boule.
A selection of things I enjoyed and am grateful for from 2014.
A great recipe for a white sourdough hybrid loaf