It’s that time of the month again! Our June special is here. Inspired by last month’s post from Gilchester Organics on how much wheat is wasted through sifting I decided
As we are away this month and closed for our monthly special week I thought I will still share why even our everyday sourdough is
How is stoneground flour different from conventionally milled flour? Stone ground flours are more nutritionally sound because the wheat berries are milled whole – with
Wild garlic is in its peak right now so I didn’t want to miss on making something special with it for April. For this loaf we
A while back we asked you for feedback about our bread and the way we do things. We had a lot of lovely feedback as
“Black wheat?!”, I hear you say. I hadn’t heard of either until a few months ago when I discovered it while browsing Hodmedod’s website. If
I know what you might be thinking when you hear rye – dense, dark, German style bread like our 100% rye. The New York Deli
