Dharma of Food
A central spiritual idea from India should govern our attitude towards agriculture, says Vandana Shiva
Tags: Blog
The Mill StreamWelcome 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
Tags: Blog
We know what "organic" is, but what is less clear is exactly why it's a good thing.
Tags: Blog, MicroBakers
An inspiring story of a "starter" changing the path of one man's life
Tags: Courses, Blog, MicroBakers
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.
Tags: Blog, 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.
Tags: Blog
A guest blog from retired police officer turned micro-baker Steve Ackland bringing us loaves inspired by the best of British.
New but old kid back on the block...why you should think about using organic yeast.
Tags: Blog
This award-winning book by Richard Bertinet is an invaluable guide to making simple, contemporary bread.
Tags: Blog
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
A look at how the crusty loaf has courted favour in different forms and in different places.
Tags: Blog
John Downes is interviewed by BBC on his research and exploration of the lost art of Celtic ale-barm bread making.
Tags: Blog
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?’
Tags: Blog
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.
Tags: Blog
Homage to the seminal "Tassajara bread book"which is one of the original works on artisanal bread-making.
Tags: Blog
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.
Tags: Blog
The role of steam in baking on a household and commercial level with historical information.
Tags: Blog
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
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
Useful links
