Rustle the top left hand edge of a map of Scotland, and chances are your fingers will briefly touch Uist. As excitedly reported in the rye-volution post, doughies along with some other local crofters were planning a technical and networking journey to learn from crofters about grain growing, harvesting and drying. A journey to the edge of… Continue reading A journey to the edge of the map
There can be no lie, we do like rye. And we think the time is nigh, for some variants to try....(ok sonnet over, here's a few upcoming rye bread variants which we are going to have a go at over the next few months:-) Something pink - a Beetroot & walnut Rye like this. Ideally… Continue reading Rye Variants
The pics you might normally see posted by doughies are:- Dough shaping on the table Dough being scored and peeled into the oven Cooling racks liaden with crackling bread (as above). They are the photogenic end of a slow food journey. Check out any bakers instagram feed and you will find them there. Just as… Continue reading Preparation
Each autumn on the Croft the land is cultivated and sown with precious rye seed kept safe for this very moment. In the September sun it shoots forth, and lays down its roots, before the approaching Highland dreich and winter frosts. Cows brae from the cow barn, and during the dark winter night the rye… Continue reading Crofting – Imagining some Closed loop fermented food fiction
So confession time - I am a bit of a nerd when it comes to information feeds - especially on the subject of minimalism, local food production, growing, baking, fermenting, old tractors, machining bits for said old tractors and generally "how things work". I'm subscribed to a number of podcasts, a fair few you-tube feeds, some… Continue reading Would you be a Local Food Patreon?
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?
alluvial, boggy, chalky, heavy, light, marshy, peaty, pebbly, sandy, stoney, waterlogged, swampy. crud mud and sod. We live in a dirty world. And there is a lot of words for the layer of dirt that wraps our world. And there's a magnitude more going on in that dirt than names we have for the dirt… Continue reading We live in a dirty world.
Baking Rye We are a bit of a sucker for baking rye bread here at doughies. It is probably our single favourite sourdough to both bake and eat. So much so we are seriously considering becoming a rye only microbakery (comments below please!). In short we think it is rye-tastic. We currently do a 100%… Continue reading Rye-tastic
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
Just unwinding after a full on weekend including showing at the Lochaber Agricultural Show, where doughies shared some sourdough love. That's me at our table in the food tend alongside other local small, micro producers. Yes doughies is small. But small can be beautiful. Doughies has been telling it's small story for the last 5… Continue reading Doughies – baking Small and writing Big