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13 April 2017

Posted by in Latest News, Latest Blog Posts on Apr 13, 2017 .

This is a sourdough version of the Hot Cross Bun recipe from Bread Matters.

The process takes longer than the yeasted version, naturally, but the resulting buns are full of flavour, with a characteristic slightly chewy texture.

Patience will be rewarded.

 

 

 


 

In medieval days it was common for bakers to place a cross on their loaves, perhaps to repel any evil spirits that might infect the bread and prevent it rising.

 

After the Reformation, such practices were frowned on as ‘popish’, but the cross...
24 March 2017

Posted by in Latest News, Latest Blog Posts on Mar 24, 2017 .
We are pleased to continue our support the Real Bread Campaign during 2017. 

 

Throughout the festive season, we continue to  offer campaign members 10% off any orders for baking equipment, signed books, eco-kitchen ware and anything else from the online shop, including handcrafted German bread knives and kitchen knives. 

The discount can be used on any order worth £25 or more.

 

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The codes for this discount is available from the members' section of the Real Bread Campaign website. If you have any...

01 January 2017

Posted by in Latest News, Latest Blog Posts on Jan 01, 2017 .
New Year's Day 2017

Our working year usually begins with a trip to the Oxford Real Farming Conference. This year, delegates are invited to bring a sample of soil from their land or any land that has some meaning: this could range from one's farm, to a local park, to even a building site! Every bit of soil has its own story, and ORFC invites delegates to share this story, whilst adding to a soil sculpture…

 

The invitation included this quotation from Wendell Berry

The soil is the great connector of lives, the source and...

18 July 2016

Posted by in Latest News on Jul 18, 2016 .

 

on a Bread Matters course

 

We're fundraising for our new Bread for Good Community Benefit Society which trades as Scotland The Bread. We need the money to pay for research and testing of Scottish nutrient-rich heritage grain varieties that we are growing as part of our plan to build a local grain economy that is healthy, fair and enduring.

If you become a member of Scotland The Bread by buying shares before 31 August 2016, you can claim a discount of £50 on any of the remaining places on our 2016 courses. There is only a...

31 May 2016

Posted by in Latest News, Latest Blog Posts on May 31, 2016 .
  This recipe for baguettes ‘de tradition’, using a couche cloth, is adapted from the French Country Bread recipe in Bread Matters, pp 182-4.

Note: ‘leaven’ and ‘sourdough’ mean the same thing – a mixture of flour and water that is allowed to ferment naturally.
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Baguettes are defined by their distinctive thin, almost razor-sharp, crust and light, holey, crumb. The classic crust is hard to achieve in domestic kitchens because it needs a sealed oven into...

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