A closer look at a variety of food and baking related topics
In Italy every city and hill town has its own unique traditions of baking. No Italian would contemplate a meal without bread. Find out about these amazing breads and bake them for yourself with recipes from our "Discover Italian Baking" day.
Added by: webmaster
Confused by ferments and starters? We get lots of email enquiries and posts on our Facebook page about this subject. We thought it was worth a Focus of its own for anyone else out there confused by the issue.
Added by: webmaster
It may surprise you that sourdough bread is not “trendy” or the latest in a long line of “next best things”. Find out about this ancient process that produces fantastic bread.
Added by: webmaster
Tags: Sourdough
“Comin` thro` the Rye” … an ancient rhyme made into a song by Burns, and “Catcher in the Rye” attest to the role of Rye as a cereal in the UK, now enjoying a revival after centuries of largely being ignored. Rye IS different and making bread with it a new
Added by: johndownes
There are a number of different ways to improve your crust, this guide looks at the how and why for a crustier loaf
Added by: johndownes
As Christmas approaches, we thought it only right to tempt you with some baker's winter treats. And what better treat to have in the cupboard for a hungry moment or a roomful of guests than that brilliantly British institution, the good old-fashioned bun.
Added by: johndownes
We are trying to perfect the easiest way to bake bread ever. Early results have been very tasty, if aesthetically challenging. Find out more and join us on our mission to uncover the easier way to make bread ever.
Added by: johndownes
Spelt is a traditional wheat with a strong future. It delivers a great and health benefits. Find out what you can use spelt flour for.
Added by: johndownes
A closer look a rye. What is it's good for, why it's good for you and what you can do with it. Features recipes and expert Q&A.
Added by: webmaster
Growing numbers of people are finding that they suffer discomfort when they eat wheat and wheat products. This article looks and the causes and possible solution for the intolerant and for coeliacs.
Added by: johndownes
Some bakers look down on bread machines and consider the bread produced to be inferior. Is that position justified, or do bread machines have an important role to play in modern baking?
Added by: webmaster
A guest blog from retired police officer turned micro-baker Steve Ackland bringing us loaves inspired by the best of British.
Added by: webmaster
Cakes as we know them are a thoroughly modern invention and today are usually aerated with either bi-carbonate of soda or baking powder. Prior to this, cakes were leavened with various types of yeast.
Added by: johndownes
Some technical thoughts on why getting the water right can be the key to unlocking your perfect loaf
Added by: webmaster
Our recent articles and recipes on easy ways to product great bread have had a great response - see what people have made of it.
Added by: webmaster
With a range of workshops embracing cuisine from home and abroad, come and tantalise your taste buds and master some new skills on one of our Cookery Workshops.
Added by: webmaster
If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.