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A doughs journey, a friend in a jar and everything else about baking

My mixed view of wheat genome decoding

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Are you baking or just eating ice cream?

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The Nations favorite white bread – w/o the additives

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Sweet braided yeast bread

Sunday breakfast – Sweet braided yeast bread

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Bakes with Sourdough | Category

My mixed view of wheat genome decoding

By on 22nd August 2018

Last week the IWGSC – International Wheat Genome Sequencing Consortium published their findings in the journal Science.

Scientists, research institutions in more than 15 countries have worked on a detailed description of the genome, the genetic material present in a cell or organism. It was thought to be impossible due to the complexity being five times bigger then the human genome.

Apparently this knowledge could have a major impact on crop breeding focusing on disease and frost resistance, flavour and yield.

It is astonishing how far we have come with science in the last century but is it all to our best? Have we not just discovered that the breeding of new wheat varieties using conventional artificial selection is one of the reasons why the western population has an intolerance or sensitiveness to gluten?

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Afternoon Tea | Bakes with Yeast

Are you baking or just eating ice cream?

By on 6th August 2018

Lots of my insta friends can’t bear the warm temperature standing in the kitchen switching the oven to 200 degrees C or above to bake. They rather crawl up to the freezer to get some ice cream to cool them down. I have to be honest – I am loving this summer. It is actually summer, eventually a proper summer in the UK. Shall I say it again? SUMMMMMMER

Unfortunately the negative impact is on the crop missing the water. Luckily the homeowners not being on a meter can water at least some parts of their garden. Courgettes, squashes and brussel sprouts are suffering.

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Bakes with Yeast | Category | Savoury Bread

The Nations favorite white bread – w/o the additives

By on 13th July 2018

What are your expectations to call a bread ‘a good bread’? Shall the crumb be soft and light or gooey and squidgy, the crust thick and crunchy or thin and soft? Everyone’s preference is different. But most people like a soft white bread with high extraction of wheat flour. High extraction meaning no bran included, so high in gluten.

The nation is eating sliced white bread in plastic wrapped for years. It’s cheap, everywhere accessible – but is it good for you?

There were some controversial articles around the subject in February this year. Press for the link here. Of course, the FOB will not admit the bread is ultra processed but please read the labels and particularly check the sell by date. There is a reason why there are so many people suddenly have gluten intolerance or believe have a gluten sensibility or more serious being coeliac.

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Afternoon Tea | Bakes with Yeast | Breakfast | Sweet Bread

Sunday breakfast – Sweet braided yeast bread

By on 4th June 2018
Sweet braided yeast bread

Why shouldn’t have daddy breakfast in bed on father’s day? Now here is an idea to bake a great Sunday breakfast and not just for Father’s Day.

There are two recipes for a sweet braided loaf – both with yeast but one with very little and long fermentation and the other one when you are in a rush and want a treat for the afternoon tea. You may know it under the name Challah because it looks like one but a proper Challah has water, sugar, flour, yeast, salt eggs or olive oil. So not to be confused with a brioche which is an enriched European sweet dough with lots of butter and made with milk.

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Bakes with Yeast | Breakfast | Rolls

Home-made Breakfast Rolls

By on 3rd May 2018
Breakfast Wheat Rolls

The most easiest home-made rolls

Once a month we are having a village market for all local business to show off their artisan goods. Because I am not a proper micro-bakery I attend few times in the year to promote my baking classes but also to meet people from the surrounding villages.

As much as I love standing in the kitchen baking bread and cakes enclosed with the smell but not really at 4am in the early morning hours. So I was developing some recipes which do not take long in the morning to have fresh out of the oven bread. In this case some rolls.

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Afternoon Tea | Breakfast

Gugelhupf, a little history

By on 14th February 2018

The history of the Gugelhupf is related to the development of the shape which goes in fact back to the Romans. Baking forms in the shape of rills and a cone in the middle have been discovered in Carnuntum, just outside of Vienna (I was there on a school trip), Budapest, France and the Rhein valley in Germany. They were made of bronze and copper. It was known then that due to the shape and structure it gave a bigger surface and would bake more even. How clever they were those days!

Researchers thought that the shape symbolized the rotating sun.

In 1686 a sweet yeast recipe was found in the shape of a hat cut into slices in an Austrian cookbook. The Gugelhupf had certainly a triumph in the Biedermeierzeit when emporer Franz Josef I. had a Gugelhupf for breakfast. He visited his mistress regularly in his summer residence Bad Ischl. The famous coffee shop Zauner delivered the Gugelhupf and that’s when the recipe of the ‘Kaisergugelhupf’ a cake based creaming with eggs and raisins. From old cookbooks there was not really a standard recipe for a Gugelhupf. Depending on the country and status it could have been really simple or with added almonds, lemons, chocolate and dried fruits.

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Pastry | Savoury Pastry

New Year, GCSE, Nutrition and Butternut Squash Tart

By on 10th January 2018
Butternut Squash Tart

Happy New Year 2018!

This is the year of my son’s GCSE so I am in a rush of brushing up my science knowledge to help him even if it’s just a little. I have started a nutrition course, my sourdoughs (wheat and rye) are bubbling away and I am full of energy to tackle at least the next few month smoothly.

I am guessing you had like me goose, turkey or a red meat roast over the festive period too often. So I wanted to start with a vegetarian tart recipe with butternut squash and cavolo nero, the Italian kale version that is available easily and full of flavour. We have our butternut squash harvest stored in our shed and every time I walk in hoping nature has not taken its toll. Speaking of hungry mice having breakfast, lunch and dinner.

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Bread

Real Bread Week 6-14th May 2017

By on 12th May 2017

We are celebrating the annual Real Bread Week to support local and independent real bread bakeries, micro-bakeries and home bakers. Launched in 2009 by the Real Bread Campaign which is part of Sustain: The alliance for better food and farming – funded by membership fees, donations and charitable grants.

Coincidently it is running at the same week as Coeliac awareness week. Please click here for more information.

The aim of the Real Bread Week is to encourage more people to bake additive-free loaves at home and to educate children how easy it can be to bake bread at home or in a cookery class at school. It is not just fun for them but also to make young children aware of the artificial additives which are in industrial loaves. Once they have made a real bread made from wholemeal flour with their own hands they will love the taste.

Here is the link to the Real Bread Campaign website where you can find so much information about their work, recipes, classes, events, buying ingredients and so so much more. And of course subscribe to be a member supporting their cause and receive some discounts in return.

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Bakes with Yeast | Breakfast | Sweet Bread

Emotional Baking

By on 4th May 2017
Brioche buttons

I am still such a newbie in the blogging sphere trying hard to get grips with all technical issues behind the scene. But no excuse as there are millions out there.

Rather surprised that my last one was at Easter which is already miles away. I was reasonably busy teaching baking, two major social events consisting of some degree of Champagne and late nights and some sad news of a family member. This has not just an impact on our health and well being but also how we bake. Just like when we go to our trusted hairdresser for years but suddenly turning out with a dreadful cut.

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Bakes with Yeast | Breakfast | Sweet Bread

Happy Easter Sunday

By on 16th April 2017
Hot not cross bun

Happy Easter everyone! Hope you baged-in all your schoko eggs before it starts raining. Well, the weather man said 9 then 12 then 14 and now 15 o’clock so maybe we are going to be lucky without it.

I have been to the Savoie region in France eating my way through the delights of pâtisserie française. There were the old favorites of mine like brioche, pain de miel, croissant (bien sûr), opera, mont blanc and hors piste. A mixture of pastry and pâtisserie but I have to admit I brought my own sourdough rye which is more of an Austrian/Germanic/Scani version that my tummy likes very much. Unfortunately the baguettes are getting baked quickly for demand that they are not slow fermented and tend to bloat just like the shop bought English what’s so called bread.

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