Cann Mill with the large mill pond in the foreground The water wheel provides all the power Enough to cover the Christmas period (and a bit more!) More about this special flour in an earlier blog …
Cann Mill Organic Flour -time to top up Read More »
Four types of bread with different ingredients for the family via the freezer. All of them developed using a no-kneed method. The loaves on the right more-or-less follow the process described by Chad Robertson using a sourdough starter with a loaf of 70% white flour, 20% wholemeal, and 10% rye. Look here if you’ve not
Thursday Bread – Stretched and turned, not kneeded! Read More »
4 ‘Tartine’ style loaves, two tins with Stoates 100% organic wholemeal (foreground right), and two tempered with 15 % white plus 15% rye (back to right). Last month in Oslo I spent the nights on a mattress in my host’s library. The first of many temping volumes was Tartine Bread. The author Chad Robertson has
Getting great flour is not so difficult in this Internet age, but getting flour at a reasonable price is not so easy. I recently spotted the story of a home baker scaling up – Birch Cottage Bread. An interesting subject for me as my Kenwood mixer bought specially for preparing dough had stopped working, and I