Posted in Virtuous Bread on Apr 27th, 2010
UK:
You can use the Real Bread Campaign bakery finder:
http://www.sustainweb.org/realbread/bakery_finder/
Virtuous Bread favourites include:
London:
http://lucasbakery.com/Site/Lucas_Bakery_-_Welcome.html
http://www.flourishbakery.com/index.asp
http://www.flourpowercity.co.uk/home.htm
West Country:
http://www.hobbshousebakery.co.uk/
http://www.pullinsbakers.co.uk/
http://www.daylesfordorganic.com/page/home
The North:
http://www.village-bakery.com
Weymouth:
http://phoenixbakery.co.uk/
Down Dorset Way:
http://www.townmillbakery.com/index.php
East Sussex:
http://www.lighthousebakery.co.uk/
Courses:
http://www.schoolofartisanfood.org/about-us/artisan-food
http://www.lighthousebakery.co.uk/
http://www.daylesfordorganic.com/stry/cookerycours%20%20es
http://www.hobbshousebakery.co.uk/
http://www.village-bakery.com
Millers:
http://www.dovesfarm.co.uk/
http://www.gilchesters.com/
Sweden:
Bakeries Stockholm:
www.fabrique.se
http://www.brunkebergsbageri.se/
www.tosse.se
Valhalla – Balhallavagen, 174
Ett Bageri – Jungfrugatan, 70
Riddarbageriet – Riddargatan, 15
Bakeries Hamburg:
www.effenberger-vollkornbaeckerei.de
springer bio baekerei
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I have been weeping with laugher on and off all day.
This morning I looked at my blog dashboard which lets me know how many hits the site gets, where people go, and what words they search in order to find the site. Among things like “baking” or “bread” or”sourdough”, someone typed “fart cake girl”.
**recovering from [...]
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St George’s day feast
Snap me off at the stem end
where I emerge firm and ruddy
soft tip running to
muscular hinge as I leave the earth.
Envelop me in warmth and moisture.
Roll me in your mouth:
nibble, chew, and bite
from your fingers -
finish by wiping my remains
from your chin.
If you would like to read more poetry, click here.
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Jane Mason, Gingerbread girl, publishes a poem about archetypes.
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Jane Mason, Gingerbread Girl: Sour Dough Sharing Save scheme to speed up baking sour dough at home grows!
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Posted in Participant List on Apr 16th, 2010
Jane Mason, Gingerbread Girl expands the sourdough share save scheme to spread the love of an 1857 sour dough to participants.
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Posted in Sour Dough Recipes on Apr 12th, 2010
To make a rye + wheat or spelt loaf you can use a rye sour dough that has been refreshed within 4-5 days. To do this, take 4 tablespoons (50 grams) of your sour dough starter out of the fridge and do the following:
1. scrape the sour dough out of its container and pop it [...]
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Posted in Sour Dough Recipes on Apr 12th, 2010
To make 100% rye sour dough you must have a lively sour dough starter! To do this, take 4 tablespoons (50 grams) of your sour dough starter out of the fridge and do the following:
1. scrape the sour dough out of its container and pop it in a bowl
2. add 1 and 1/4 cups (150 [...]
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Posted in Sour Dough Maintenance on Apr 12th, 2010
Welcome to the wonderful world of sour dough! It takes a little bit of planning and the results are definately not instant, but they are worth while. Most important: please remember that it is virtually impossible to kill sour dough. Follow the instructions, make sure to take 50 grams (4 Tablespoons) of sour dough out of [...]
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Jane Mason, the Gingerbread Girl, expands the sour dough share save scheme to include a rye sour dough starter. Take your pick!
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