Jane Mason, writer and artisinal baker who specialises in sour dough discusses sour dough bread as a summary to the chapter on baking without yeast in her book on bread.

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Not eveyone likes marzipan as much as I do.  Now, granted, that might be difficult seeing as it is one of my favourite foods and I can eat it any way it comes:  modelling marzipan by spoon; cake marzipan by package; marzipan filling (via excavation); marzipan in any form at all.  What is not to [...]

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It’s coming up to Easter and that makes me think of home baked Easter Bread.  Virtually every European country has Easter bread of one sort or another.  I have tested and tried; tried and tested and have come up with a few rules of thumb:
1.  The dough for Easter Bread is rather like a brioche [...]

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In one day I have managed to bag interviews with three complete and utter stars in the food world that will appear in upcoming editions of Virtuous Bread.
Anna del Conte – one of the leading Italian cook book writers in the world, living and writing in the UK
Johan Jureskog – one of the top chefs [...]

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Here are some ideas that we need to develop and sell into the corporate world to use good food to do good things.  If you have any cool ideas we can develop further to encourage people to use good food to do good things, please e mail me:  jane@gingerbreadgirl.name
Bankers use expense accounts to feed the homeless!
Feed [...]

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Virtuous Bread is an organisation dedicated to extolling the virtues of making and eating good bread and, in doing so, forging the link between good bread and good deeds.
Bread is a metaphor for all food – and for life itself: “Bread is the staff of life”, “Know where your bread is buttered”, “Don’t take bread out [...]

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Our Vision
For everyone around the world, Virtuous Bread is a platform that makes it easier and more fun to buy, make, learn about, share, and eat good bread and, while doing so, create a strong link in our minds between eating good bread and doing good things.  The focus is definately on bread but, “man [...]

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On a recent trip to Germany to learn more about how they bake bread there, Julia effortlessly scooped some lemon sorbet out of a tupperware containter which signalled: home made. Pause. Think. Effortlessly scooped. I do not associate that with home made. I associate home made (no ice cream maker) with stuff that closely resembles ice cubes. It’s the method that’s the trick. Read more (and the recipe) here.

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Eat more…hot cross buns! (yum)

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Rabbit (or chicken) stew.  Tried and tested yesterday and recipe demanded.  Yum.

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