The latest news from The Breadwinner

RECIPE: Sour Starter »

Starter Dough’s are what make our bread taste so good, so we thought we would share some of our secrets for you to use at home.  Using a sour starter adds unique flavours to any of the bread you make - it is a lengthier process, but not a difficult one.  Also once you have started it you just have to keep it topped up.

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Re-starting the Heart of the Baking Industry »

The Second World War brought bakery development to a standstill.  Existing bakery machinery became obsolete.  Bakery schools ceased to function.  A generation of Craftsmen went missing.  The art and craft of baking was almost completely wiped out.  New methods were developed to try and counter a nation’s desire for bread and a lack of skilled bakers.  This involved adding chemicals to dough, pre mixes, and specialised machinery.  This unexpectedly dealt another deadly blow to the true art and craft of baking as this became an industry standard and training in the old methods was no longer a sound financial strategy…

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RECIPE: Wholemeal Loaf »

In the production of wholemeal flour the whole grain is used. This type of flour has an extraction rate of 100%, which means nothing is removed during milling. The bran and nutrient-packed germ are not separated from the rest of the grain it keeps all of its nutrients. The Greek philosopher Plato imagined the ideal state where men lived to a healthy old age on wholemeal bread ground from local wheat.

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