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.
Tags: FocusOn
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.
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.
“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
There are a number of different ways to improve your crust, this guide looks at the how and why for a crustier loaf
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.
Tags: FocusOn
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.
Tags: FocusOn
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.
Tags: FocusOn, WhiteSpelt
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.
The most widely eaten and perhaps the ultimate flatbread - a closer look at pizza, where it came from and how to make it delicious!
Tags: Pizza, Flatbreads, FocusOn
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.
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?
Tags: Breadmaker, FocusOn, Emmer
A guest blog from retired police officer turned micro-baker Steve Ackland bringing us loaves inspired by the best of British.
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.
Some technical thoughts on why getting the water right can be the key to unlocking your perfect loaf
Our recent articles and recipes on easy ways to product great bread have had a great response - see what people have made of it.
Tags: FocusOn
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.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% 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.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
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01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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