Water Temperature in Bread Making: Why It Matters If you have ever followed a bread recipe to the letter, used the finest flour from Shipton Mill, measured your yeast with forensic precision, and still ended up with a dense, sad…
Gluten-Free Bread Baking for UK Beginners The first loaf I ever baked without gluten looked, on the outside, entirely promising. It had risen reasonably well, the crust had browned nicely, and it smelled – genuinely – like bread. Then I…
How Salt Affects Bread Dough The first time I baked a loaf without salt, I did not realise my mistake until I cut into it. The crust had a strange, papery quality, the crumb was oddly open and sticky, and…
UK Bread Flour Guide: Strong, Plain and Wholemeal Explained Walk into any British supermarket and you will find an entire shelf dedicated to flour. Marriages, Allinson, Doves Farm, Shipton Mill — the bags stack up in white, brown and cream,…
Understanding Yeast: Fresh, Dried and Fast-Action Compared If there is one ingredient that confuses new bread bakers more than any other, it is yeast. Walk into a Sainsbury’s or Waitrose and you will find at least two or three different…