Focus on

Italian Breads and Baking

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.

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Starters and Ferments

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.

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Sourdough bread - what is it and how to start

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.

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Tags: Sourdough

The 4 T's

Time, temperature, texture and transcendence.

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Making Bread with Rye

“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

A Guide to a Better Crust

There are a number of different ways to improve your crust, this guide looks at the how and why for a crustier loaf

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Time for buns ...

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.

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The Easiest Bread Ever

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

Baking with Spelt

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.

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Focus on rye - flour, sourdough & bread

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.

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Pizza

The most widely eaten and perhaps the ultimate flatbread - a closer look at pizza, where it came from and how to make it delicious!

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Wheat Intolerance and Digestion Problems

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.

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Baking with Bread Machines

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?

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Great British Loaves

A guest blog from retired police officer turned micro-baker Steve Ackland bringing us loaves inspired by the best of British.

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Yeast Cakes.....or Are They Bread?

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.

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A note on hydration

Some technical thoughts on why getting the water right can be the key to unlocking your perfect loaf

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Making it easy

Our recent articles and recipes on easy ways to product great bread have had a great response - see what people have made of it.

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Bannock

Ancient bread just waiting to be rediscovered.

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Porridge

Also known as gruel...do we need to talk about porridge? indeed.

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Bay Tree Cottage Bread Making Workshops (Northants)

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.

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