Thanks go to Liz Grieve of Doughlicious for this recipe. Liz suggests one loaf is made to gift, saying: “Gifting a loaf introduces people to good bread and maybe encourage people to start making a loaf of bread.” Liz Grieve started the Doughlicious Bread Club in January 2019 with the vision of making bread-making accessible […]
Photo credit High Rise Bakers Our thanks to Pete from High Rise Bakers for this recipe. High Rise Bakers’ vision is to bring tasty, nutritious, affordable bread to the Gorbals in Glasgow, made by people living in Gorbals. It’s part of Bridging the Gap, a local community project serving the Gorbals area that aims to […]
Many thanks to our supporter Nuria Cabellos González for sharing this summer recipe with us, for Salmorejo soup made with bread and tomatoes. Like her wintry migas, it’s another way to rejuvenate an elderly loaf. Summer having just started, I would like to welcome the new season by drawing a parallel to the welcoming […]
Many thanks once again to our supporter Nuria Cabellos González for sharing this recipe with us, for a popular breadcrumbs-based dish that Nuria describes as giving homage to times of scarcity and cold. “Snowy days at the beginning of the year are supposed to bring spirit to the crops,” she says. “Let’s trust the elements.” […]
Many thanks to supporter Nuria Cabellos González for emailing us this recipe and photos from lockdown in Spain. April was unusually wet on the plain of Spain, a fact that has helped to keep us indoors during lockdown. And it has also helped for nature to get back to its natural habitats. There has been […]
Many thanks to supporter Nuria Cabellos González for emailing us this Easter recipe and photos from lockdown in Spain. Torrijas are festive breads traditionally eaten at Easter in Spain. A delicious pudding of milky bread fried in egg with sugar and cinnamon, they are the staple of Easter. They are a sign that bread has […]
adapted from Bread Matters by Andrew Whitley (Fourth Estate). Book (and dried starter) are available from www.scotlandthebread.org This is a delicious full-flavoured bread with a chewy crumb and thick crust made without added yeast. Wild yeasts in the flour multiply to raise the dough while naturally-occurring beneficial lactic acid bacteria give the bread its […]
How can we help during the Coronavirus outbreak? We have been putting our heads together to work out how we can best play to our strengths and yours. We’re focusing on two activities: 1. ‘Bake Two, Share One’ 2. Responsive help, tips, guidance and troubleshooting from us to help you bake your best loaf […]
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Thanks to our Director Alison Ramcharran for outlining her experience of using our new rye flour in her ‘nano-bakery’, where her seeded rye sourdough is gaining a local fan club. If you’ve never done it before, baking with freshly milled flour is a new and sensory experience. The joy of opening a bag of just-milled […]
