A Plastic-Free Sourdough Micro-bakery

A plastic free sourdough microbakery. Can it be done? I think yes, but we are not quite there yet. Although our outflow is plastic free (un-packaged returnable crates of unwrapped or paper bagged sourdough), there remains some single use plastic lurking in our incoming supplies. So I've gone about identifying it, and thought about the next… Continue reading A Plastic-Free Sourdough Micro-bakery

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

First ingredient order

Flour, salt and oil (and beer) First ingredient order has arrived from the fab guys at Highland Wholefoods in Inverness. Their company is a worker owned co-operative supplying wholefoods to people and businesses in the highlands, and was recommended to us from Mike at Golspie mill who supplies them with flour. We received several types… Continue reading First ingredient order

A little about yeast

Yeast. It's a microscopic fungus that makes Bread rise. Yeast eats sugars naturally present in the flour, and produces carbon dioxide and alcohol. The carbon dioxide raises the dough and forms the crumb; the alcohol evaporates in the oven. There's lots of types; with lots of different Latin names - the one type most used… Continue reading A little about yeast

A little about Flour

Flour. It's simply a milled (i.e. ground up) cereal grain. In the case of most bread, the cereal grain is good ol' Wheat. There are two main methods to produce it:- 1) Grinding it between two big stones (stoneground) - an old, slow, cool process which leaves a lot of goodness in 2) Rolling between… Continue reading A little about Flour