Been quite inspired by David Hieatt's writeup here on a day course he ran / runs called the do day course. Two bits really jumped out:- The notion of gathering 1000 true followers - for doughies that is YOU; the community around this blog and interested in what we are doing. For any baker it is… Continue reading Doughies – 1000 realbread followers please
Author: doughies
Brewing [not baking]
Ok so first off I'm sorry this is not baking. It's brewing! Ginger beer brewing to be precise. But the amazing thing is so much of what we've learnt in baking sourdoughs apply - beginning to realise the simple truth that so many fermented foods rely on the same basic principles. So anyway, back to… Continue reading Brewing [not baking]
the idea
We've been thinking about doughies; trying to shape what we did during the bakers dozen experiment into a core sustainable business idea. And this is that idea (in pictoral and word form!). Here's the basics:- Community (You) Registers and log into the doughies website On the website you can subscribe to a weekly bread-bag delivery… Continue reading the idea
Startup Thoughts
Watched a thought provoking feature documentary film last night following a reliable tweet (thanks for the tweet tip @dolectures). The tweet was as follows:- "Must watch. A brilliant award winning film about the financial crisis. Via BBC: http://awe.sm/5bYCS" Must indeed. Worth a watch. I think it was put simplest when someone stated "when you are trying… Continue reading Startup Thoughts
Experimentation
Experimenting here at doughies HQ. We've started a new rye sourdough culture (and after 4 days it has been looking mega strong). The pro baker in me says not to name said culture (but the rookie baker yearns to introduce you to Albert the second...dang). So tonight decided to puff both good old wheat, and… Continue reading Experimentation
This Morning
the saturday sourdough tale continues... Love creating real food - more later.
The Saturday Sourdough Story
Actually Begins Friday. Or for us non-ambient weekenders it's actually on Thursday (awaking the sleeping sourdough cultures from the fridge). Here's tonights tale so far... See (and taste) the realbread result in the morning!
Secret to Happy Highland Lunches
1 small loaf of real bread (enough for a hunk a day) 1 wedge of real cheese (cheddar & blue this week) 1 pot of real ale pickle (Joshua's) 1 opinel no 8 knife (optional) 1 hungry hydro engineer (mandatory) = happy highland lunches (so long processed sandwiches)
Beautiful
Real bread. Time to start something. Time to start a doughie revolution.
Looking for a space
Dear Mr Heygate Too formal - how about Robert? We were wondering about the old Throop Mill in Dorset. You own it. It's empty. We need a space to bake some #realbread. We could use it. Can we please use your old mill? Adam & Abs (P.s. We'll keep the vandals away) Doughies
doughies 