So you are inspired to start a sourdough starter. You've got some wholemeal flour in the cupboard; there's water in the tap and wild yeasts in the air for the taking - it's time to find a container. But what type of container? Well chances are there's a container lurking in your kitchen already; here's… Continue reading What container for your sourdough starter?
Category: #realbread inspiration
Posts about #realbread bakers that inspire us
Back to School – Social Enterprise Course – Day 1 and 2
Doughies has gone back to School. Not to learn about bread, but to learn about social enterprise. We have been attending a six day course being run by the Social Enterprise Acadamy held at the Voluntary Action Lochaber facility in Claggan, Fort William (a very interesting place I only recently discovered). Day 1 and 2 now completed 🙂 There is… Continue reading Back to School – Social Enterprise Course – Day 1 and 2
Seeds & Origins
Today I received some April bearded heritage spring wheat from the Brockwell Bake (Awesome crowd) - this pack of seeds begs a question - where does your bread originate from? At doughies our sourdough bread is good wholesome #realbread - just flour, water, salt and time. But there's an elephant in the room with our bread, systemic… Continue reading Seeds & Origins
Doughie Happenings – Croisants, Pizzas and Sourdough
Just a little doughies splurge of what's been happening - enjoy! Croissants Abs whipped up a batch of croissants [will add some pictures later!], freezing a block of croissant dough for another time. Timescale wise croissants work really nice with the sourdough routine [see below], as you can do a lot of the work in… Continue reading Doughie Happenings – Croisants, Pizzas and Sourdough
Oven Firing No 1
Just a quick post - Sunday night photo report of Friday's first oven firing (ok, ok, not wood-fired, more Friday's first switch on!) - Enjoy 🙂
Sour-do or Sour-don’t
Sourdough Panini Ooo Sour-do or sour-don't? Ingredients- 1) Wheat flour 2) Water 3) Sourdough (wheat flour, yeast , water) Ok so far doing good. 4) Yeast More yeast? Ok not a true sourdough then... 5) Extra virgin olive oil 6) Salt 7) Rapeseed, sunflower and palm oil 8) Malted barley flour Hmm ok I can… Continue reading Sour-do or Sour-don’t
Rocketeering
Thinking about and now mid way through drawing up new oven plans ready for quotation, and then onwards to building. Our mark 1 oven currently in use on bake days is a characterful but clunky black oven - black ovens are high mass wood fired ovens, with the fire inside the baking chamber. The main… Continue reading Rocketeering
Tartine Testing
Tartine Testing Started to get back into the rhythm of baking sourdough on the wood fired oven last Thursday; aiming to start a weekly bake for private consumption and possible some farm gate sales - keeping Doughies ticking over during those sleepless nights with the new bairn, and trying to crack the Tartine sourdough recipe. Couple of pics below;… Continue reading Tartine Testing
Wild Garlic Naam Bread
Just finished a batch of 26 wild garlic naam breads, destined for our freezer, but I expect not going to hang around long...Photos below:-
Wild Garlic
Wild garlic creations here at doughies - cooking up some wonderful ideas for using wild garlic nuggets, wild garlic butter and wild garlic pesto in bread... Local bread + local weed = #localfood
doughies 