The Mill Stream
Welcome to The Mill Stream.
They say it’s all grist to the mill or that our life is very run of the mill, but the grist and the run are actually vital parts of our lives here. The Mill Stream is an equally important part of life here at Shipton Mill, as it, quite literally, runs through the centre of the mill.
We hope these pages will give you a taste of life in our tranquil Cotswold Valley, of our flour and of the delicious uses it is put to.
And we hope that you find something to interest and insprire you. And when you do, please give it a Star Rating and leave a comment, to help others who follow you.
A central spiritual idea from India should govern our attitude towards agriculture, says Vandana Shiva
Added by: tom
We know what "organic" is, but what is less clear is exactly why it's a good thing.
Added by: _ARCHIVED_tomr
An inspiring story of a "starter" changing the path of one man's life
Added by: tom
It's a whole new baking experience and it’s good for you too.
Added by: NaomiS
Tags: Rye
Gluten has been blamed for all sorts of health problems from bloating to tiredness but does the evidence against it stack up? Dr Joan Ransley investigates.
Added by: NaomiS
Tags: Gluten Free
We had lots of entries to our photography competition, each one illustrating a recipe. We hope you enjoy them as much as we did.
Added by: NaomiS
A guest blog from retired police officer turned micro-baker Steve Ackland bringing us loaves inspired by the best of British.
Added by: NaomiS
New but old kid back on the block...why you should think about using organic yeast.
Added by: johndownes
This award-winning book by Richard Bertinet is an invaluable guide to making simple, contemporary bread.
Added by: NaomiS
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: NaomiS
A look at how the crusty loaf has courted favour in different forms and in different places.
Added by: NaomiS
http://www.bbc.co.uk/podcasts/series/foodprog
Added by: johndownes
John Downes is interviewed by BBC on his research and exploration of the lost art of Celtic ale-barm bread making.
Added by: NaomiS
As a recent convert from vegetarianism to veganism Jane Hughes is learning she will need nerves of steel to resolve the question ‘to be or not to be a vegan?’
Added by: johndownes
Judging by some of the doomsday newspaper headlines about "soaring" and "surging" wheat prices, you might have thought bread may soon become a foodstuff reserved for the upper crust.
Added by: johndownes
Homage to the seminal "Tassajara bread book"which is one of the original works on artisanal bread-making.
Added by: johndownes
Salt is the new enemy and being reduced in commercial breads. This is a discussion piece about the role of salt in bread-making and health.
Added by: johndownes
Chestnut flour...what is it and how to use this ancient and delicious local wholefood.
Added by: johndownes
Buns are a British institution....how to make old -style Bath buns.
Added by: johndownes
what is pumpernickle? how to make it.
Added by: johndownes
A history and discovery of soda breads.
Added by: johndownes
The role of steam in baking on a household and commercial level with historical information.
Added by: johndownes
