30
Aug
Aug
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 […]
Tag Archives: sourdough
11
May
May
Image from Summerhill Community Centre Report by Project Coordinator Lyndsay Cochrane The ‘Flour to the People’ project aimed to work alongside community food hubs and bakers to make Scotland The […]
Flour, Uncategorised, Working for Change
Solidarity stories: bread communities working together for equal access to good food
29
Jan
Jan
Since launching our Solidarity Bag scheme in August 2020, Scotland The Bread customers’ generosity has seen 35 16kg bags of organic, heritage, wholegrain flour made available to community bakeries to […]
04
Dec
Dec
The past two months have been filled with enthusiastic conversations, sourdough success stories and the sharing of many baking tips during our Flour to the People events with community food […]
27
Mar
Mar
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 […]
Recipes, Sourdough, Working for Change
‘Bake Two, Share One’ Recipe for Coronavirus Bread Communities
19
Mar
Mar
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 […]
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
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 […]
08
Apr
Apr
This is a sourdough version of the Hot Cross Bun recipe from Bread Matters by Andrew Whitley. The process takes longer than the yeasted version, naturally, but the resulting buns are […]