Making a sourdough starter is easy. You only need flour, water, and time. Follow these simple steps to create a strong, bubbly starter for baking fresh sourdough bread.…
Baking Inspiration
Are you looking for some tips and ideas for baking? Entertain your passion with these helpful recipes and articles.
Creamy Sunblushed Tomato & Ricotta Pasta with Roasted Pine Nuts and Rocket
Looking for a delicious, creamy pasta sauce that packs a punch of flavour? Try this Sunblushed Tomato & Ricotta Pasta Sauce recipe! Perfectly blended with sunblushed tomatoes, smooth…
Sourdough Cheese Straws Recipe
These sourdough cheese straws are a delightful, flaky, and cheesy snack with the added tang of sourdough discard.
Sourdough Seeded Crackers
History of the Cracker The cracker, a simple yet versatile food staple, has a history rooted in practicality and innovation. Known for its crisp texture and long shelf…
Sourdough Chocolate Soufflé
History of the soufflé The soufflé, known for its airy texture and delicate structure, has a rich history dating back to the 18th century. The term “soufflé” comes…
Regenerative Farming: A Path to Sustainable Agriculture
Regenerative farming is rapidly gaining recognition as a transformative approach to agriculture. Unlike conventional farming, which often depletes soil and harms ecosystems, regenerative farming aims to restore and…
Sprouted Grains – Your Guide
In the world of bread baking, ingredients matter. While traditional grains have long been the staple of bakers everywhere, sprouted grains are gaining popularity for their unique nutritional…
Stiff Wholemeal Starter – A Game Changer
A stiff wholemeal starter is a sourdough starter made with whole wheat flour and less water compared to a standard starter. This creates a dough-like mixture that ferments…
Sourdough Focaccia Recipe
Ingredients 470g Water 560g Flour (00 or strong bread flour) 1 tablespoon of olive oil 1 tablespoon of salt 100g sourdough starter Rosemary Sprigs / Olives Foccacia is…
Rise of the Sourdough Warmers
Sourdough fermentation is a key tool for your sourdough baking. In 2023 the market gave rise to the Sourdough Home (Brod and Taylor) and also the Goldie (Sourhouse).…
An Ultimate Guide to Sourdough Hydration
Sourdough hydration refers to the ratio of water to flour in a sourdough bread recipe. It is a crucial part of sourdough baking that impacts the texture, flavour,…
Flour Ratings Explained
T Ratings You may have heard or seen a T-number given to flour. The “T” rating, which originates from France (1963), refers to the type. Numbers span a…
Information on Milling Processes
Roller Milling vs Stone Milling Roller milled and stone milled flours are both made from wheat grains, but they differ in the way they are milled. We take…
Vanilla Powder: A Versatile Baking Ingredient
Vanilla powder is a great alternative to vanilla extract, and it can be used in a variety of baking recipes. It has a more intense vanilla flavour than…
Home-Made Pasta Recipe
Homemade pasta is so simple to make and fresher, tastier and healthier than store bought types. With just a few fresh, high-quality ingredients, you can adjust the flavour…
The Best Temperature for Sourdough Starter?
Finding the best temperature for your sourdough starter is vital for it to thrive. If the temperature is too low, the starter will not grow as quickly. If…
Barley – Information & Advice
Barley is a cereal grain and a member of the grass family. How does Barley taste? Barley has a nutty, slightly sweet flavour with a chewy texture. When…
Delicious Shortcrust Pastry
Shortcrust pastry has a long history dating back to Medieval times in Europe. Originally, it was made with flour, water, and lard or suet, and was used mainly…
Seasonal Ingredient Trends – March
We explore some of the best UK seasonal fruit and vegetables for the month of March. As winter fades and the days get longer, March marks the beginning…
White Starter Maintenance
The Sourdough School starter creates a very light-flavoured French-style milky bread. As a child, Vanessa Kimbell sourced the starter from a small local French bakery. The origins are…
Ankarsrum Dough Mixer
A robust stand mixer that caters to heavy-duty dough mixing at home. The Ankarsrum Assistent Original includes a range of extras. Primarily, it’s made for dough. 7L stainless…
Jim Challenger’s Sourdough Bread
Jim Challenger, inventor of the incredible Challenger bread pan, talks us through making simple sourdough bread his way. Here’s a PDF download to accompany the video.
Teiger cleaning cloths for dough.
Helps you to clean up residual dough fast Are you sick of ruining your dough cloth after baking? Dough residues on bowls and kneading tools that are difficult…
Usage guide for the Spring Oven
Without the need for additional water pots or pans, the Spring Oven enables its user to steam bread in their home oven. The product’s base has a channel…
Netherton Foundry Iron – Care and Usage Guide
We have two re-seasoning videos to help care for your cookware Or if you prefer, read “Find out more about re-seasoning”, these are our detailed guidance notes that…
Basic Wholemeal Tin loaf
A versatile, open textured golden tin loaf recipe. This is a staple base recipe for budding and seasoned sourdough bakers alike. Makes 1 large loaf 500g organic stoneground…
Mockmill Milling Inspiration
Get some inspiration for your daily Mockmill grind with these helpful, handy videos. All videos include the entry level Mockmill 100.
Socca Chickpea Flatbread Recipe
Socca is a delicious French chickpea flatbread ideally eaten as a side dish or snack. The chickpea base contains no gluten but lots of protein. Socca is delicious…
Milling Flour at Home
Sourcing good quality flour can be an arduous task. Furthermore, it’s difficult to know what’s been added and taken out of any store-bought flour you might buy. Home…
How to create a sourdough starter
To bake great sourdough bread, you need a strong and active starter. You can buy a sourdough starter from us here but if you’d like to create your…
Maris Wigeon Wheat Grain
In 1964 the Plant Breeding Institute (Cambridgeshire) developed the Maris Widgeon wheat grain strand. The name was taken from the HQ road. Tall wheat is susceptible to wind…
Wheat Grain Advice & Guide
With an array of home grain mills available, milling your own flour from home is now easy. Get a grip on your grains with these helpful tips. Contents:…
Komo Milling Guide
Need some help with your new Komo grain mill? Here’s a handy list of what you can mill. What can you mill in a Komo grain mill? The…
A Simple Sourdough Bread Recipe
A sourdough boule is a traditional French bread, shaped like a ball. For those looking to get into sourdough baking for the first time, it’s a great and…
Sourdough Starter Tips – Advice
Your sourdough starter is a key and crucial part of baking. A successful starter can be your gateway to an array of tasty recipes. It’s therefore vital to…
Einkorn Grain – Information and Advice
Origin and History Einkorn, translated from German to English, means ‘single grain’. To put it simply, this is where Einkorn wheat grain gets the name from. Einkorn wheat…
Top 5 Christmas Gifts for Sourdough Bakers
Looking for the perfect gift for a loved one who’s a sourdough aficionado? We’ve put together the definitive list of top gifts for you to choose from –…
UK Wheat & Barley Report 2021
A general insight into UK wheat and barley rates, first estimate reports for 2021. Key highlights Total UK wheat harvest yield reported at 14,022 thousand tonnes. Total UK…
Challenger Bread Pan – Advice and Usage Guide
If you’ve just bought a Challenger bread pan, here are some helpful tips to get the best from your pan. Cast-iron is the perfect material for cooking…
Baking Steel – Usage Guide
You’ve bought a new baking steel — now what? The first thing to determine is if the steel has been ’Seasoned’. This refers to a protective oil coat…
Banneton proofing baskets – Instructions
Plastic Bannetons Preparation of new or washed proofing baskets. First use: To avoid dough sticking to your new plastic proofing basket, you need to first apply a flour…
Steel Bakeware – Care and Usage Guide
You’ve bought a new baking steel or steel bread tin – now what? The first thing to determine is if the steel has been ’Seasoned’. This refers to…
Introducing the UK Baking / Pizza Steel
The popularity of the baking steel, or pizza steel, is rapidly rising amongst bakers. There’s some great benefits to using one. We take a look at the pros…
Different Types of Pizza Dough
Want to know more about different types of pizza dough? We take you on a mouth-watering journey across Italy. Don’t forget, you can use the pizza dough calculator…
White Bread Loaf Recipe
A recipe for a tasty and simple white loaf. Makes 820g dough. Ingredients 500g Strong White Flour 7g Dried Yeast 1tsp Salt 1tsp Sugar 350ml Water Oil for…
Rust – Advice for Steel and Iron Bakeware
Iron, and it’s alloy – steel, will rust when in contact with water and oxygen. When rusting occurs, a reddish by-product (iron oxide) forms on the surface layer.…
Autolyse – Baking Guide and How To
What does Autolyse mean? Autolyse is a simple method used in bread baking. It’s a term used to describe a rest period, of 20-60 minutes, after flour and…
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…
5 Tools Every Serious Bread Baker Should Consider Purchasing
Tools do not make the baker. The baker makes the tools. That’s true. But it’s also true that the best bakers use the best tools. We often get…
Bread Pans – Advice and Buying Guide
Pans, cloches, vessels – we take a look at some of the options for bread bakers looking for the best pan. Pro bakers and bakeries have access to…
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…
Introducing the Mockmill 100 and 200 Models
Appearance The first thing you’ll notice about the Mockmill 100 and 200 grain mills is the minimalist design. The modernist design gives the compact grain mills a striking…
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…
Porcelain and Ceramic – what’s the difference?
Porcelain and ceramic are both made from clay and a popular material for bakeware and dishes. The key differences between the two are composition and how the clay…
Sourdough Recipe (Cinnamon & Raisin)
This is a fine flavoursome sourdough loaf to sink your teeth into. A sweet take on a Sourdough loaf with cinnamon accents and raisin pockets.
Pizza Steels
A pizza steel, or baking steel, is a baking tool rightly growing in popularity. Pizza Steel Method The steel is placed in an oven to heat up. The…
What can you bake in the Challenger Bread Pan?
This rounded cast iron vessel will lend itself to a range of bread baking applications. From sourdough to baguette, we check out some types.
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…
Caramel Flan Recipe
This lucious Crème delicacy is simple to make and a delicious treat. The flan is a custard variant, similar to a Crème brûlée.
Ceramic – Care and Usage Guide
Ceramic stoneware (usually derived from clay) is a common material choice for baking tools, pans, pizza stones and cloches. The first use is thought to be 9,000 BC,…
Cast and Spun 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 short history of Emile Henry Bakeware
Emile Henry bakeware is a brand with long and rich traditions. In 1848 a young potter, from Burgundy, named Jacques Henry discovered a keen interest in ceramics. In…
Baking Glossary
Bread Flour Strong bread flour is a common term used to describe a type of flour that is rich in protein. The airated bubbles in bread and sourdough…
How to use the Emile Henry pizza stone
Step 1. Put the Emile Henry pizza stone on the bottom shelf in your oven, while it’s cold. Step 2. Preheat your oven with the stone still inside…
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…
The Perfect Pizza Dough
Makes: 2 Large Pizza Bases Ingredients: 500g of Strong White Flour (12% protein content or higher) 1 teaspoon of salt 7g of instant dried yeast 225ml of warm…
Introducing the Brod and Taylor Folding Proofer.
If you’re a baker, then you no doubt know full well how important accurate dough proving is. A radiator or airing cupboard can do the job, but there…
Introducing the Challenger Bread Pan
The Challenger bread pan has a very strong following in baking circles. The pan, which is set in cast iron, is a lasting thing of beauty. What separates…
Should you use a lid on your Bread Tin?
The purpose of a bread tin lid is to restrict and shape the rise. The lid contains the rising dough within, contributing to a perfectly cube shaped loaf.…
How to clean your steel bread tins.
Wash your steel bread tins sparingly to build up a protective seal. For first-time use, wash gently in warm soapy water and dry in a cooling oven or…