When you move away from roller-milled flours from imported grain and start using stone milled flours, especially using grains grown in a variable and wetter climate with a mixture of wheat varieties, you’ll notice characteristics that both improve the flavour and colour but also give a different consistency to the dough that might puzzle you at first. This is my go-to method for handling these ... Read more
We’re a big fan of Italy’s legendary Mulino Marino flour mill and their excellent Organic Farro Integrale (Wholemeal Spelt) Flour. Packed with flavour, a beautiful honey colour to the crust and crumb, and easy to use if you follow a few tips here.
The secret to getting a light 100% spelt or wholewheat loaf is somewhat connected to watching your expectations and not treating it exactly ... Read more
A slice of toasted wholegrain Pumpernickel-style sourdough, spread with butter and the best honey is one of my favourite ways to start the day. Add in hot coffee and I’m in heaven. Bake this delightful loaf in our 23cm USA Pan Pullman Pan - this is a square-sided bread tin with a slide on lid to make square slices.
If you don’t have white rye flour you can easily make it by taking one ... Read more
For some bakers the 100% Rye Sourdough loaf is considered the King of Sourdough as it has a reputation for both an amazing flavour (which it does) and a complexity in getting it right. It has an intense sourdough tang to it, perfect when paired with strong-flavoured foods like pickled herrings or blue cheese. Though my favourite way of eating it is toasted and buttered with Seville marmalade.
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