What does Autolyse mean? Autolyse sounds complicated, but this process used in bread baking couldn’t be simpler. It’s a term used to describe a rest period applied just…
Spelt Grain – Information and Advice
How does Spelt Grain taste? Spelt grain adds a sweet and fluffy dimension to your bake along with nutty accents. The grain is like barley – light, mild…
Bannetons – Advice and Guidance
What’s a Banneton? Bannetons help assist with dough shaping during the stage of proofing. Once dough has been mixed, it is commonly left to prove in a banneton.…
Grain Mill Buying Guide
Want to make the jump from using store-bought flour to milling your own with a grain mill? Grain mills are becoming more popular every day for the freshness…
Mockmill Milling Guide
Need some help with your new Mockmill grain mill? Here’s a handy list of what you can mill and the scale to use. Milling information for Grain, Seeds…
Rye Grain – Information and Advice
How does rye grain taste? Rye is a heritage grain which has a subtle nutty, pepper and malty taste on the palate. The strength of flavour varies between…
Pizza Stone: Buying Guide
When buying a pizza stone, what are the key considerations you need to think about? What material should I choose? Who makes the best pizza stones? Can I…
Cast Iron – Care and Usage Guide
Cast iron is commonly used in bakeware. The material is pretty much indestructible and the go-to choice for pans and skillets in domestic and commercial kitchens alike. It…
A guide to dough proofing
What is Proofing? Proofing is a term used to describe a stage in baking that relates to yeast. Typically, and following the working of, dough is left to…