Update from last few weeks

Bake-house Progress

It’s been like Christmas at doughies the last few weeks; new kit arriving and getting crammed into our wee bakehouse – we now have a door (very exciting), still bits and bobs still to do but getting slowly done…that’s 225kg of flour under the dough table – just add water, pinch of salt and a lot of time and heh presto -sourdough! We’ve also wrote our food safety management plan for the space. We did our first bake for the local deli (look here – you can now buy our bread), and so from here on we will be refining use of wee space.

Sourdough Trials

Sourdough flutes

Mungowells Vs Golspie Crumb shot

Toast taste testing – yum yum

Mungoswell Vs Golspie batch testing

Try try and try again. We’ve got the hang of our style of sourdough over the years, but I’m constantly amazed at the variation that can be achieved with just three ingredients (flour, salt and water) – temperature and time have such an impact. We’ve also been trying out different combinations of flour lately, including mungoswells flour (organic wheat flour grown and milled just south of Edinburgh). Now we have a weekly outlet for our bread, keep an eye out for some specials – lots to try out…

Bostock

Covered with an oatmeal cream and baked – voila, local Bostock

Honey toast covered in local jams

Slices lightly toasted & soaked in honey water

Sliced Rapeseed Brioche

Ever heard of Bostock? It’s a patisserie based on a slice of Brioche. We have been working on a variation with some highland provenance – think toasted rapeseed based brioche, soaked in honey, with local jam and oatmeal cream / flaked topping. Paris patisseries, highlander style. Trials continue, in particular how patisseries timings could work well with our weekly sourdough bake .

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