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
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.
Festive Break Doughies is now closed for the festive break. The oven door is shut, the aprons hung up, and the starters are in the fridge. In the new year, we'll get everything going again - including our open food network order cycle which will re-open with regular weekly bakes (individuals and to the Deli) resuming on Saturday 13th Jan… Continue reading This year…and next year.
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
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
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]
Grateful for a surprising hour of opportunity today [the end of British Summer Time]. So sat here with coffee and the rain drizzling past the window, thought it was a good excuse to have a run down on doughies happenings since our last blog post early September. So in Chronological order (with a few photos):-… Continue reading An hour of opportunity…
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