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.
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.
“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
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.
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?
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.
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.