Spring feels on the verge of being sprung, with the slow quiet dark of winter poised for the leap. Seeds are being sorted, separated, sown and sprouted; the dexter cows are eager for a galloped separation to the hill whereas the Muirshearlich blackface hill sheep have slowly been sorted in close for in-bye sprouting of… Continue reading Spring feels on the verge of being sprung
Category: Good Slow Local Food
Posts about #goodfood #slowfood and #localfood – not just bread here, anything goes!
The food we eat, the food we buy, is a choice. We all universally make this choice regularly (sometimes unknowingly) even when we might not feel we have a choice. And the choice is not always easy. Imagine yourself in the aisle of an un-named store close to where you live, and have a think… Continue reading Choice
Salt & Trust
There's not a lot in our sourdoughs. Our ingredient list is 1) flour 2) water 3) a pinch of salt 4) a touch of oil (to grease our tins & dough crates. Plus time and love. So with so few ingredients, its essential for us to select the best flour, the best salt, the best oil.… Continue reading Salt & Trust
Where have all the oats gone?
Originally posted in Issue 11 (April 2017) of the SCF Crofter magazine:- As I look out of our croft house window, drinking a mug of Kvass (a home brew ferment made with waste rye bread), my eyes are drawn to the bare inbye fields, and I wonder - where have all the oats gone? … Continue reading Where have all the oats gone?
Brewing some Sourdough Bread Beer
So, 2017 has officially begun, and we started it off in by travelling to Bute to help brew some beer...! As some of you will know, we have been collecting waste sourdough throughout 2016. All those loaves not purchased from the Deli / markets, or seconds that didn't make the grade, have made their way… Continue reading Brewing some Sourdough Bread Beer
Big News – Now Taking Individual Sourdough Orders
BIG NEWS - we are now accepting individual sourdough orders on our weekly sourdough bakes. Come take a look at our new open food network shop at https://openfoodnetwork.org.uk/doughies/shop - haven't added our sourdough loaf pictures yet - but if you know and have tried our bread you know what to expect; and wanted to open this up… Continue reading Big News – Now Taking Individual Sourdough Orders
Come find us at the Rotary Christmas Festival 26th November 2016 - 9.30-4.30pm at Nevis Centre, Fort William, PH33 6AN - we'll have a table like this full of sourdough goodness..including some Christmas treats [locally produced jams, sourdough stollen, Ankerstock - a forgotten Christmas rye....and more #sourdough #local #slow food]
As i scrape out the mixer this morning, getting out every last bit of dough into a crate ready for its 4-hour bulk ferment, I am pondering just how precious each scrape of dough actually is. I think the more connected you get to the origins of your food the more your eyes are opened to just… Continue reading Precious Produce
Driving, Facebook and Bread
Driving Scotland pondering what is good Food Today saw me out on the road with the day job, and whilst enjoying the scenery managed to ponder what is good food....by eating some! Popped into well of seven heads for a tasty breakfast roll (check out the new inside seating for those rainy days), and thereafter popped into… Continue reading Driving, Facebook and Bread
Pondering a Locovore Bakehouse
"Do one thing well - it's enough." We've been looking at incremental reductions we could make to avoid waste of our bread (see this blog pondering a zero waste bakehouse) and have now turned our attention to embedded distance (distance travelled) of our ingredients. We're pondering a locovore bakehouse. What's a Locovore? A locavore is a person interested… Continue reading Pondering a Locovore Bakehouse