Regenerative farming is rapidly gaining recognition as a transformative approach to agriculture. Unlike conventional farming, which often depletes soil and harms ecosystems, regenerative farming aims to restore and…
Sourdough Focaccia Recipe
Ingredients 470g Water 560g Flour (00 or strong bread flour) 1 tablespoon of olive oil 1 tablespoon of salt 100g sourdough starter Rosemary Sprigs / Olives Foccacia is…
Flour Ratings Explained
T Ratings You may have heard or seen a T-number given to flour. The “T” rating, which originates from France (1963), refers to the type. Numbers span a…
Information on Milling Processes
Roller Milling vs Stone Milling Roller milled and stone milled flours are both made from wheat grains, but they differ in the way they are milled. We take…
Home-Made Pasta Recipe
Homemade pasta is so simple to make and fresher, tastier and healthier than store bought types. With just a few fresh, high-quality ingredients, you can adjust the flavour…
Basic Wholemeal Tin loaf
A versatile, open textured golden tin loaf recipe. This is a staple base recipe for budding and seasoned sourdough bakers alike. Makes 1 large loaf 500g organic stoneground…
Socca Chickpea Flatbread Recipe
Socca is a delicious French chickpea flatbread ideally eaten as a side dish or snack. The chickpea base contains no gluten but lots of protein. Socca is delicious…
Milling Flour at Home
Sourcing good quality flour can be an arduous task. Furthermore, it’s difficult to know what’s been added and taken out of any store-bought flour you might buy. Home…
Wheat Grain Advice & Guide
With an array of home grain mills available, milling your own flour from home is now easy. Get a grip on your grains with these helpful tips. Contents:…
Komo Milling Guide
Need some help with your new Komo grain mill? Here’s a handy list of what you can mill. What can you mill in a Komo grain mill? The…
Einkorn Grain – Information and Advice
Origin and History Einkorn, translated from German to English, means ‘single grain’. To put it simply, this is where Einkorn wheat grain gets the name from. Einkorn wheat…
Top 5 Christmas Gifts for Sourdough Bakers
Looking for the perfect gift for a loved one who’s a sourdough aficionado? We’ve put together the definitive list of top gifts for you to choose from –…
UK Wheat & Barley Report 2021
A general insight into UK wheat and barley rates, first estimate reports for 2021. Key highlights Total UK wheat harvest yield reported at 14,022 thousand tonnes. Total UK…
Banneton proofing baskets – Instructions
Plastic Bannetons Preparation of new or washed proofing baskets. First use: To avoid dough sticking to your new plastic proofing basket, you need to first apply a flour…
Introducing the UK Baking / Pizza Steel
The popularity of the baking steel, or pizza steel, is rapidly rising amongst bakers. There’s some great benefits to using one. We take a look at the pros…
White Bread Loaf Recipe
A recipe for a tasty and simple white loaf. Makes 820g dough. Ingredients 500g Strong White Flour 7g Dried Yeast 1tsp Salt 1tsp Sugar 350ml Water Oil for…
Bread Pans – Advice and Buying Guide
Pans, cloches, vessels – we take a look at some of the options for bread bakers looking for the best pan. Pro bakers and bakeries have access to…
Bannetons – Advice and Guidance
What’s a Banneton? Bannetons help assist with dough shaping during the stage of proofing. Once dough has been mixed, it is commonly left to prove in a banneton.…
Grain Mill Buying Guide
Want to make the jump from using store-bought flour to milling your own with a grain mill? Grain mills are becoming more popular every day for the freshness…
Rye Grain – Information and Advice
How does rye grain taste? Rye is a heritage grain which has a subtle nutty, pepper and malty taste on the palate. The strength of flavour varies between…
Pizza Stone: Buying Guide
When buying a pizza stone, what are the key considerations you need to think about? What material should I choose? Who makes the best pizza stones? Can I…
Caramel Flan Recipe
This lucious Crème delicacy is simple to make and a delicious treat. The flan is a custard variant, similar to a Crème brûlée.
Ceramic – Care and Usage Guide
Ceramic stoneware (usually derived from clay) is a common material choice for baking tools, pans, pizza stones and cloches. The first use is thought to be 9,000 BC,…
How to use the Emile Henry pizza stone
Step 1. Put the Emile Henry pizza stone on the bottom shelf in your oven, while it’s cold. Step 2. Preheat your oven with the stone still inside…
A guide to dough proofing
What is Proofing? Proofing is a term used to describe a stage in baking that relates to yeast. Typically, and following the working of, dough is left to…
The Perfect Pizza Dough
Makes: 2 Large Pizza Bases Ingredients: 500g of Strong White Flour (12% protein content or higher) 1 teaspoon of salt 7g of instant dried yeast 225ml of warm…
Introducing the Brod and Taylor Folding Proofer.
If you’re a baker, then you no doubt know full well how important accurate dough proving is. A radiator or airing cupboard can do the job, but there…
Introducing the Challenger Bread Pan
The Challenger bread pan has a very strong following in baking circles. The pan, which is set in cast iron, is a lasting thing of beauty. What separates…
Challenger Bread Pan
Mockmill 100 Grain Mill
Chocolate Sourdough Starter Kit
Netherton Foundry Iron Bread Tin