Busy getting the bakehouse ready, and have been pondering what a zero waste bakehouse would look like. What do I mean by zero waste? Well as Anne-Marie Bonneau's strap line on zero waste chef summarises neatly - "no packaging, nothing processed, no waste". There are now a number of zero waste restaurants and cafe's springing up challenging the… Continue reading Pondering a Zero Waste Bakehouse
The WordPress stat monkeys have been busy crunching numbers on the Doughies blog, and have prepared a fun 2015 annual report. Here's an excerpt: A New York City subway train holds 1,200 people. This blog was viewed about 7,800 times in 2015. If it were a NYC subway train, it would take about 7 trips to… Continue reading Doughies – The 2015 Ferment
The lull after the storm Dec 2016. Nearly Christmas. The lull before the storm. Actually it feels more like the lull after the storm, having just had our second child, and having moved into our new home. So in this lull felt it was high time to press out some words on the lovely WordPress… Continue reading 2016 Re-hydrating
Social Enterprise Training So a bit of a delay writing this, but doughies have now completed day 3 and 4 of the social enterprise course. It whistled by at the end of May (and in fact the final day 5 & 6 is fast approaching at the end of June!). Day 3 covered marketing; Day… Continue reading Training, Uprising, What is Local, Bread Awards
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?
Sourdough is a journey. A journey from a) to b). It begins as a pot of sourdough starter (a) It ends as a loaf of sourdough bread (b) The journey in the depths of a Parisian bake house (France) starts with mother - the chef - that is built up into a Levain, which journeys… Continue reading The Sourdough Journey
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
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
Starter hydration has an impact on how you maintain and use your sourdough culture. For example, the other day one wordpress commenter pointed out on my blogpost when is a sourdough starter ready that hydration impacts whether you can successfully use a float test - if for example you have a low hydration, stiff sourdough starter, it won't float… Continue reading Starter Hydration – Liquid, Stiff or somewhere in the middle?
So we're constructing a new house this year up on Darachbeg Croft, Muirshearlich, Banavie. And in our new home, we've decided we're going to re-jig our utility/shower room into a dedicated home micro bakehouse for doughies to ferment in for a bit. ETA? Well we'd love to be in by Christmas, but we also might run… Continue reading Bakehouse in Construction!
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