28
Aug
Aug
Key information Variety name: Hunter’s Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite a […]
28
Aug
Aug
Key information Variety name: Golden Drop Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite […]
28
Aug
Aug
Key information Variety name: Rouge d’Ecosse Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite […]
27
Aug
Aug
This dough works well as the basis for many kinds of flat bread. It is a soft dough with a high water content that spreads outwards easily while puffing up […]
27
Aug
Aug
Scotland The Bread Chairman Andrew Whitley’s unique recipe for fermented bran sourdough wholemeal bread is a way of making a lighter loaf with wholemeal flour without sacrificing any nutritional quality. […]
27
Aug
Aug
Makes 18 good-sized baps using the ‘sponge-and-dough’ method Stage 1: the overnight sponge Dissolve the yeast in some of the water and add it to the flour with the rest […]
Sourdough is a culture of yeasts and beneficial bacteria that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they […]
The Scottish diet needs to change. Nudges, recommendations and exhortations to citizens to make “healthier choices” are useless if the underlying nutritional quality of basic foods is inadequate. For a […]
For the second year running, the overall winner of the Scottish Bread Championship triumphed with a loaf made from Scotland The Bread’s heritage flour. Wild Hearth Bakery’s wholemeal sourdough loaf […]
20
May
May
Scotland The Bread co-founder Andrew Whitley’s book Do Sourdough was published in German by Hoffmann und Campe in early May.