https://doughies.blog/inform-me/2025-09-08T15:17:00+00:00weekly0.6https://doughies.blog/2020/12/26/2020-doughies-family-carbon-footprint/https://doughies.blog/wp-content/uploads/2020/12/screenshot-2020-12-26-at-09.12.04.pngScreenshot 2020-12-26 at 09.12.042020-12-27T17:43:18+00:00monthlyhttps://doughies.blog/2020/12/26/2020-ryevolution-review/https://doughies.blog/wp-content/uploads/2020/12/img_2579.jpgIMG_25792020-12-26T15:49:21+00:00monthlyhttps://doughies.blog/2020/05/03/ok-lets-play/https://doughies.blog/wp-content/uploads/2020/05/7726c-54518927_795678154133811_1520999510384312320_o.png54518927_795678154133811_1520999510384312320_o.png?format=500whttps://doughies.blog/wp-content/uploads/2020/05/nowpressplay.pngNowpressplay2020-05-03T20:32:46+00:00monthlyhttps://doughies.blog/buy-our-bread/https://doughies.blog/wp-content/uploads/2016/06/img_00381.jpgIMG_0038[1]2020-05-03T18:37:54+00:00weekly0.6https://doughies.blog/2020/03/25/covid-19-regular-bake-pause/https://doughies.blog/wp-content/uploads/2020/03/img_2248.jpgIMG_22482020-03-25T14:21:46+00:00monthlyhttps://doughies.blog/2020/01/12/2019-doughies-family-carbon-footprint/https://doughies.blog/wp-content/uploads/2020/01/screenshot-2020-01-12-at-14.42.23.pngScreenshot 2020-01-12 at 14.42.232020-01-12T15:24:21+00:00monthlyhttps://doughies.blog/2019/07/18/our-delivery-method-is-changing/https://doughies.blog/wp-content/uploads/2019/07/kuz_header.jpgkuz_headerhttps://doughies.blog/wp-content/uploads/2019/07/photo-2019-05-14-09-21-17.jpgPHOTO-2019-05-14-09-21-172019-08-25T11:04:32+00:00monthlyhttps://doughies.blog/2019/06/28/european-diversity-cereal-festival-report/https://doughies.blog/wp-content/uploads/2019/06/img_1031-1.jpgIMG_1031https://doughies.blog/wp-content/uploads/2019/06/img_1031.jpgIMG_1031Hot hot...mandatory cold ice lolly from Aarhus Street Foodhttps://doughies.blog/wp-content/uploads/2019/06/img_1030-1.jpgIMG_1030https://doughies.blog/wp-content/uploads/2019/06/img_1030.jpgIMG_1030A surprise Nepalese Momo at Aarhus Street Foodhttps://doughies.blog/wp-content/uploads/2019/06/img_1028-1.jpgIMG_1028A nice outdoor harvest wash station at Kalóhttps://doughies.blog/wp-content/uploads/2019/06/img_1028.jpgIMG_1028https://doughies.blog/wp-content/uploads/2019/06/img_1023.jpgIMG_1023Looking out from Kaló Castlehttps://doughies.blog/wp-content/uploads/2019/06/img_1022.jpgIMG_1022Looking up the Kaló Castle Towerhttps://doughies.blog/wp-content/uploads/2019/06/img_1019.jpgIMG_1019Office adjacent to the Kale cow byrehttps://doughies.blog/wp-content/uploads/2019/06/9ff2909c-f379-45ef-8727-8e95cb2cc4f8.jpg9ff2909c-f379-45ef-8727-8e95cb2cc4f8Kaló Organic Agricultural College2019-06-28T08:42:55+00:00monthlyhttps://doughies.blog/2019/06/18/lismore-micro-adventure-in-the-name-of-grain/https://doughies.blog/wp-content/uploads/2019/06/img_0935.jpgIMG_0935The chicken tractorshttps://doughies.blog/wp-content/uploads/2019/06/img_0934.jpgIMG_0934Salean Project mobile hen coophttps://doughies.blog/wp-content/uploads/2019/06/img_0921.jpgIMG_0921Canvas home for the nighthttps://doughies.blog/wp-content/uploads/2019/06/img_0920.jpgIMG_0920Intercropping Grain trials at Baleveolan Crofthttps://doughies.blog/wp-content/uploads/2019/06/img_0919.jpgIMG_0919Old Baleveolan Croft House nestled in the Treeshttps://doughies.blog/wp-content/uploads/2019/06/img_0917.jpgIMG_0917The lovely Lismore Bunkhouse & Campsite at Baleveolan Crofthttps://doughies.blog/wp-content/uploads/2019/06/img_0913.jpgIMG_0913The Port Appin to Lismore passenger ferryhttps://doughies.blog/wp-content/uploads/2019/06/img_0911.jpgIMG_0911Castle Stalker en route to Port Appin2019-06-18T08:46:08+00:00monthlyhttps://doughies.blog/2019/05/28/realbread-now-mondays-thursday/https://doughies.blog/wp-content/uploads/2019/05/rbc_proud_banner_black_bg.pngRBC_proud_banner_black_bg2019-05-28T16:55:30+00:00monthlyhttps://doughies.blog/2019/04/25/ruminations/https://doughies.blog/wp-content/uploads/2019/04/img_7133.jpgIMG_7133https://doughies.blog/wp-content/uploads/2019/04/img_0710.jpgIMG_0710https://doughies.blog/wp-content/uploads/2019/04/img_20190422_170733473.jpgIMG_20190422_170733473Rollinghttps://doughies.blog/wp-content/uploads/2019/04/img_20190422_163608944_hdr.jpgIMG_20190422_163608944_HDRRows of drilled grainhttps://doughies.blog/wp-content/uploads/2019/04/img_20190422_145130500_hdr.jpgIMG_20190422_145130500_HDRLegume Seed in the Drillhttps://doughies.blog/wp-content/uploads/2019/04/img_20190422_142211633_hdr.jpgIMG_20190422_142211633_HDRSetting up the drillhttps://doughies.blog/wp-content/uploads/2019/04/20190422_124423.jpg20190422_124423Ruminating in the fieldhttps://doughies.blog/wp-content/uploads/2019/04/20190422_124416.jpg20190422_124416Grain drilled into soil2019-04-26T07:43:31+00:00monthlyhttps://doughies.blog/2019/03/28/spring-feels-on-the-verge-of-being-sprung/https://doughies.blog/wp-content/uploads/2019/03/img_0704.jpgIMG_0704Market Garden Bed preparation nearly therehttps://doughies.blog/wp-content/uploads/2019/03/img_0709.jpgIMG_0709The Muirshearlich Flock of Blackfacehttps://doughies.blog/wp-content/uploads/2019/03/img_0707.jpgIMG_0707The Darachbeg Fold of Dextershttps://doughies.blog/wp-content/uploads/2019/03/img_0708.jpgIMG_0708Overwintered Garlichttps://doughies.blog/wp-content/uploads/2019/03/img_0703.jpgIMG_0703Purple sprouted broccoli emerginghttps://doughies.blog/wp-content/uploads/2019/03/img_0702.jpgIMG_0702Module trays sproutedhttps://doughies.blog/wp-content/uploads/2019/03/img_0701.jpgIMG_0701Tunnel test bed with new drip irrigationhttps://doughies.blog/wp-content/uploads/2019/03/img_0675.jpgIMG_0675Homemade Seed Seperation Sieves2019-03-30T07:03:31+00:00monthlyhttps://doughies.blog/2019/03/14/2018-doughies-family-carbon-footprint/https://doughies.blog/wp-content/uploads/2019/03/reduce-carbon-footprint.jpgreduce-carbon-footprinthttps://doughies.blog/wp-content/uploads/2019/03/screen-shot-2019-03-14-at-12.03.48.pngScreen Shot 2019-03-14 at 12.03.48https://doughies.blog/wp-content/uploads/2019/03/screen-shot-2019-03-14-at-11.52.06.pngScreen Shot 2019-03-14 at 11.52.06https://doughies.blog/wp-content/uploads/2019/03/screen-shot-2019-03-14-at-10.48.13.pngScreen Shot 2019-03-14 at 10.48.132019-03-14T16:33:35+00:00monthlyhttps://doughies.blog/2015/02/18/when-is-a-sourdough-starter-ready/https://doughies.blog/wp-content/uploads/2015/02/doc011580201502181054441.jpgdoc01158020150218105444https://doughies.blog/wp-content/uploads/2015/02/doc01158020150218105444.jpgdoc011580201502181054442019-02-03T15:15:44+00:00monthlyhttps://doughies.blog/2015/06/18/what-container-for-your-sourdough-starter/https://doughies.blog/wp-content/uploads/2015/06/img_1400.jpgIMG_14002019-02-03T15:14:58+00:00monthlyhttps://doughies.blog/2015/03/09/starter-hydration-liquid-stiff-or-somewhere-in-the-middle/2020-03-03T08:29:01+00:00monthlyhttps://doughies.blog/2015/01/20/drying-and-storing-sourdough-culture/https://doughies.blog/wp-content/uploads/2015/01/img_0015.jpgIMG_0015https://doughies.blog/wp-content/uploads/2015/01/img_0005.jpgIMG_0005https://doughies.blog/wp-content/uploads/2015/01/img_0007.jpgIMG_0007https://doughies.blog/wp-content/uploads/2015/01/img_0009.jpgIMG_0009https://doughies.blog/wp-content/uploads/2015/01/img_0010.jpgIMG_0010https://doughies.blog/wp-content/uploads/2015/01/img_0011.jpgIMG_0011https://doughies.blog/wp-content/uploads/2015/01/img_0012.jpgIMG_0012https://doughies.blog/wp-content/uploads/2015/01/img_0013.jpgIMG_00132024-11-18T07:06:38+00:00monthlyhttps://doughies.blog/2015/01/18/sourdough-culture-whats-in-it/2019-02-03T15:12:54+00:00monthlyhttps://doughies.blog/2019/01/28/essentialism/https://doughies.blog/wp-content/uploads/2019/01/11pullk7afwfqhczorx0tdw.jpeg1*1pullk7afwfqhczorx0tdw2019-06-17T01:18:59+00:00monthlyhttps://doughies.blog/2018/12/31/2018-review-2019-plans/https://doughies.blog/wp-content/uploads/2018/12/Screen-Shot-2018-12-31-at-12.23.53.pngScreen Shot 2018-12-31 at 12.23.532019-01-01T14:33:11+00:00monthlyhttps://doughies.blog/2018/11/20/a-journey-to-the-edge-of-the-map/2019-11-04T19:10:38+00:00monthlyhttps://doughies.blog/2018/09/09/rye-volution-renaissance-is-coming/https://doughies.blog/wp-content/uploads/2018/09/rye-growing-art-for-lt-230818.jpgrye growing art for lt 230818https://doughies.blog/wp-content/uploads/2018/09/img_0112.jpgimg_01122018-09-09T09:40:27+00:00monthlyhttps://doughies.blog/2018/07/20/sourdough-baking-growing-update/https://doughies.blog/wp-content/uploads/2018/07/img_2069.jpgIMG_2069The horticulture in-byehttps://doughies.blog/wp-content/uploads/2018/07/img_2068.jpgIMG_2068Teaching the next generation to plant seedshttps://doughies.blog/wp-content/uploads/2018/07/img_2067.jpgIMG_2067Nursary spacehttps://doughies.blog/wp-content/uploads/2018/07/img_2027.jpgIMG_2027https://doughies.blog/wp-content/uploads/2018/07/img_2015.jpgIMG_2015https://doughies.blog/wp-content/uploads/2018/07/img_0039.jpgIMG_0039Micro-Bakeryhttps://doughies.blog/wp-content/uploads/2018/07/img_0016.jpgIMG_0016https://doughies.blog/wp-content/uploads/2018/07/img_0005.jpgIMG_00052019-04-25T18:26:59+00:00monthlyhttps://doughies.blog/2018/05/22/choice/2018-05-22T09:43:40+00:00monthlyhttps://doughies.blog/2018/05/07/rye-variants/2018-05-07T13:21:25+00:00monthlyhttps://doughies.blog/2018/05/03/a-plastic-free-sourdough-micro-bakery/https://doughies.blog/wp-content/uploads/2018/05/img_1284.jpgIMG_1284Salt in recyclable 4kg buckethttps://doughies.blog/wp-content/uploads/2018/05/img_1282.jpgIMG_1282Semolina in single use plastic bagshttps://doughies.blog/wp-content/uploads/2018/05/img_1285.jpgIMG_1285Cleaning product single use plastichttps://doughies.blog/wp-content/uploads/2018/05/img_1283.jpgIMG_1283Oil in recyclable 5l jugshttps://doughies.blog/wp-content/uploads/2018/05/img_1281.jpgIMG_1281Plastic single use handle on Flour sack2018-05-05T22:11:34+00:00monthlyhttps://doughies.blog/2018/04/26/bottlenecks/https://doughies.blog/wp-content/uploads/2018/04/foo-comk-mix-smm0018_1_1.jpgfoo-comk-mix-smm0018_1_1New Spiral Mixer2019-04-25T18:26:01+00:00monthlyhttps://doughies.blog/2018/02/18/the-question-that-drives-you/2018-03-02T15:40:16+00:00monthlyhttps://doughies.blog/2018/01/02/2018-micro-changes/https://doughies.blog/wp-content/uploads/2018/01/stories-behind-words-hogmanay.pngstories-behind-words-hogmanay2018-01-02T16:44:10+00:00monthlyhttps://doughies.blog/2017/11/02/waste/https://doughies.blog/wp-content/uploads/2017/10/pilot-scheme-shows-promise-in-repurposing-commercial-food-wastes.jpgPilot-scheme-shows-promise-in-repurposing-commercial-food-wasteshttps://doughies.blog/wp-content/uploads/2017/10/djycmnzvoaekenr.jpgDJYcmNZVoAEkENR2017-11-03T17:23:40+00:00monthlyhttps://doughies.blog/2017/10/19/doughies-enter-dragons-glen-2017-with-lochaber-rye-loaf-entry/2017-10-19T14:09:51+00:00monthlyhttps://doughies.blog/2017/08/17/preparation/https://doughies.blog/wp-content/uploads/2017/08/img_0805.jpgimg_08052017-08-17T13:02:59+00:00monthlyhttps://doughies.blog/2017/06/02/%ef%bb%bfwould-you-be-a-local-food-patreon/2017-07-05T11:40:53+00:00monthlyhttps://doughies.blog/2017/06/21/fermented-food-fiction/https://doughies.blog/wp-content/uploads/2017/06/img_0766.jpgimg_07662022-11-19T14:59:22+00:00monthlyhttps://doughies.blog/2016/12/05/rye-tastic/https://doughies.blog/wp-content/uploads/2016/12/grain-map.jpgGrain Map2017-06-28T10:37:51+00:00monthlyhttps://doughies.blog/2017/06/02/salt-trust/https://doughies.blog/wp-content/uploads/2017/06/img_0759.jpgIMG_0759Hebridean Sea Salt - our old supplierhttps://doughies.blog/wp-content/uploads/2017/06/img_0758.jpgIMG_0758Isle of Skye Sea Salt - our new supplier2017-06-03T18:06:48+00:00monthlyhttps://doughies.blog/2017/04/01/where-have-all-the-oats-gone/2017-04-01T11:59:37+00:00monthlyhttps://doughies.blog/2017/01/08/brewing-some-sourdough-bread-beer/2017-01-08T19:57:51+00:00monthlyhttps://doughies.blog/2016/12/19/we-live-in-a-dirty-world/2016-12-19T12:49:01+00:00monthlyhttps://doughies.blog/2016/12/18/this-year-and-next-year/2016-12-18T18:25:39+00:00monthlyhttps://doughies.blog/2016/12/05/big-news-now-taking-individual-sourdough-orders/https://doughies.blog/wp-content/uploads/2016/12/ofn-global-colorx1.pngofn-global-colorx12016-12-05T15:24:22+00:00monthlyhttps://doughies.blog/2016/11/24/this-saturday/https://doughies.blog/wp-content/uploads/2016/11/img_0423.jpgimg_04232016-11-24T11:07:43+00:00monthlyhttps://doughies.blog/2016/11/13/new-old-delivery-van/https://doughies.blog/wp-content/uploads/2016/11/img_0421.jpgimg_0421https://doughies.blog/wp-content/uploads/2016/11/img_0401.jpgimg_0401https://doughies.blog/wp-content/uploads/2016/11/img_0420.jpgimg_0420https://doughies.blog/wp-content/uploads/2016/11/img_0396.jpgimg_0396https://doughies.blog/wp-content/uploads/2016/11/img_0392.jpgimg_0392https://doughies.blog/wp-content/uploads/2016/11/img_0395.jpgimg_0395https://doughies.blog/wp-content/uploads/2016/11/img_0390.jpgimg_03902016-11-14T09:55:25+00:00monthlyhttps://doughies.blog/2016/10/30/an-hour-of-opportunity/https://doughies.blog/wp-content/uploads/2016/10/img_0282.jpgimg_0282https://doughies.blog/wp-content/uploads/2016/10/img_0280.jpgimg_0280https://doughies.blog/wp-content/uploads/2016/10/img_0291.jpgimg_0291https://doughies.blog/wp-content/uploads/2016/10/img_0357.jpgimg_0357https://doughies.blog/wp-content/uploads/2016/10/img_0267.jpgimg_0267https://doughies.blog/wp-content/uploads/2016/10/img_0289.jpgimg_0289https://doughies.blog/wp-content/uploads/2016/10/img_0277.jpgimg_0277https://doughies.blog/wp-content/uploads/2016/10/img_0229.jpgimg_0229https://doughies.blog/wp-content/uploads/2016/10/img_0272.jpgimg_0272https://doughies.blog/wp-content/uploads/2016/10/img_0275.jpgimg_02752016-10-30T09:49:00+00:00monthlyhttps://doughies.blog/2016/09/09/precious-produce/https://doughies.blog/wp-content/uploads/2016/09/img_0330.jpgimg_0330Scraping out every bit of precious doughhttps://doughies.blog/wp-content/uploads/2016/09/img_0321.jpgimg_0321Oats harvesting from the Croft2016-09-09T11:41:23+00:00monthlyhttps://doughies.blog/2016/08/28/doughies-baking-small-and-writing-big/https://doughies.blog/wp-content/uploads/2016/08/img_0192-1.jpgimg_0192-1https://doughies.blog/wp-content/uploads/2016/08/img_0192.jpgimg_01922016-08-28T19:10:35+00:00monthlyhttps://doughies.blog/2016/08/17/lochaber-what-is-in-your-bread/https://doughies.blog/wp-content/uploads/2016/08/loaf_mark_banner_vert_red_2.jpgloaf_mark_banner_vert_red_22016-08-17T09:33:28+00:00monthlyhttps://doughies.blog/2016/08/08/branding-individual-subscriptions-tweaks/https://doughies.blog/wp-content/uploads/2016/08/img_0146.jpgIMG_0146A slice of a monster loaf.....2kg of sourdough....https://doughies.blog/wp-content/uploads/2016/08/img_0071.jpgIMG_0071New sourdough couche clotheshttps://doughies.blog/wp-content/uploads/2016/08/img_0070.jpgIMG_0070New method of scalinghttps://doughies.blog/wp-content/uploads/2016/08/img_0063.jpgIMG_0063Crusthttps://doughies.blog/wp-content/uploads/2016/08/img_0061.jpgIMG_0061Here's the end result, lots of local provenance sourdough breadhttps://doughies.blog/wp-content/uploads/2016/08/img_0060.jpgIMG_0060Some doughies branding...https://doughies.blog/wp-content/uploads/2016/08/img_0059.jpgIMG_0059Wire shelving for baskets, loaves - dough crates up tophttps://doughies.blog/wp-content/uploads/2016/08/img_0058.jpgIMG_0058Mixer (bench top), Rofco oven (under bench)https://doughies.blog/wp-content/uploads/2016/08/img_0057.jpgIMG_0057The dough table, ingredients and tools over, flour store underhttps://doughies.blog/wp-content/uploads/2016/08/img_0056.jpgIMG_0056Our two sinks (utensils - big, hands - small)2016-08-08T13:20:38+00:00monthlyhttps://doughies.blog/2016/06/30/driving-facebook-and-bread/2016-06-30T18:15:10+00:00monthlyhttps://doughies.blog/2016/06/13/update-from-last-few-weeks/https://doughies.blog/wp-content/uploads/2016/06/img_00191.jpgIMG_0019[1]Sourdough fluteshttps://doughies.blog/wp-content/uploads/2016/06/img_00241.jpgIMG_0024[1]Sliced Rapeseed Briochehttps://doughies.blog/wp-content/uploads/2016/06/img_00251.jpgIMG_0025[1]Slices lightly toasted & soaked in honey waterhttps://doughies.blog/wp-content/uploads/2016/06/img_00261.jpgIMG_0026[1]Honey toast covered in local jamshttps://doughies.blog/wp-content/uploads/2016/06/img_00311.jpgIMG_0031[1]Covered with an oatmeal cream and baked - voila, local Bostockhttps://doughies.blog/wp-content/uploads/2016/06/img_00331.jpgIMG_0033[1]https://doughies.blog/wp-content/uploads/2016/06/img_00231.jpgIMG_0023[1]Toast taste testing - yum yumhttps://doughies.blog/wp-content/uploads/2016/06/img_00221.jpgIMG_0022[1]Mungowells Vs Golspie Crumb shothttps://doughies.blog/wp-content/uploads/2016/06/img_00211.jpgIMG_0021[1]Mungoswell Vs Golspie batch testing2018-02-09T12:47:48+00:00monthlyhttps://doughies.blog/2016/05/20/bakehouse-trade-show-trade-orders/https://doughies.blog/wp-content/uploads/2016/05/img_23101.jpgIMG_2310[1]https://doughies.blog/wp-content/uploads/2016/05/img_23091.jpgIMG_2309[1]Nano -Bakery2016-05-20T11:25:16+00:00monthlyhttps://doughies.blog/2016/05/02/quick-photo-update/https://doughies.blog/wp-content/uploads/2016/05/img_22861.jpgIMG_2286[1]Broadcastinghttps://doughies.blog/wp-content/uploads/2016/05/img_22881.jpgIMG_2288[1]Oat Seedshttps://doughies.blog/wp-content/uploads/2016/05/img_22891.jpgIMG_2289[1]Floor Grouted and Sealed2016-05-02T17:38:32+00:00monthlyhttps://doughies.blog/2016/04/27/groundwork-x-3/2016-05-20T15:03:05+00:00monthlyhttps://doughies.blog/2016/04/18/mid-april-update/https://doughies.blog/wp-content/uploads/2016/04/img_22501.jpgIMG_2250[1]https://doughies.blog/wp-content/uploads/2016/04/img_22521.jpgIMG_2252[1]https://doughies.blog/wp-content/uploads/2016/04/img_22531.jpgIMG_2253[1]https://doughies.blog/wp-content/uploads/2016/04/img_22581.jpgIMG_2258[1]https://doughies.blog/wp-content/uploads/2016/04/img_22601.jpgIMG_2260[1]2016-04-18T12:49:26+00:00monthlyhttps://doughies.blog/2016/03/31/road-plan-to-sourdough-this-summer/2016-04-28T14:55:15+00:00monthlyhttps://doughies.blog/2016/02/29/pondering-a-locovore-bakehouse/2016-03-31T11:39:28+00:00monthlyhttps://doughies.blog/2016/01/21/pondering-a-zero-waste-bakehouse/https://doughies.blog/wp-content/uploads/2016/01/img_1972.jpgIMG_1972https://doughies.blog/wp-content/uploads/2016/01/img_1971.jpgIMG_19712016-01-21T14:37:52+00:00monthlyhttps://doughies.blog/2015/12/31/2015-in-review/2015-12-31T20:06:34+00:00monthlyhttps://doughies.blog/2015/12/21/2016-re-hydrating/2015-12-21T20:53:17+00:00monthlyhttps://doughies.blog/2015/06/24/training-uprising-what-is-local-bread-awards/https://doughies.blog/wp-content/uploads/2015/05/logo-hi-res.pnglogo--hi-res2015-06-24T12:03:24+00:00monthlyhttps://doughies.blog/2015/01/01/2015-project-sourdough-culture/2015-06-22T13:20:26+00:00monthlyhttps://doughies.blog/2015/05/06/back-to-school-social-enterprise-course-day-1-2/2015-05-13T10:10:27+00:00monthlyhttps://doughies.blog/2015/05/13/the-sourdough-journey/https://doughies.blog/wp-content/uploads/2015/05/img_2196.jpgimg_21962015-05-13T10:07:28+00:00monthlyhttps://doughies.blog/2015/04/08/seeds-origins/2015-04-08T11:19:12+00:00monthlyhttps://doughies.blog/2015/02/23/bakehouse-in-construction/https://doughies.blog/wp-content/uploads/2015/02/img_1176.jpgIMG_1176https://doughies.blog/wp-content/uploads/2015/02/kitchen.jpgKITCHEN2017-11-07T11:54:37+00:00monthlyhttps://doughies.blog/2015/02/19/doughie-happenings-croisants-pizzas-and-sourdough/https://doughies.blog/wp-content/uploads/2015/02/img_1175.jpgIMG_1175https://doughies.blog/wp-content/uploads/2015/02/img_1173.jpgIMG_1173https://doughies.blog/wp-content/uploads/2015/02/img_1170.jpgIMG_1170https://doughies.blog/wp-content/uploads/2015/02/img_1166.jpgIMG_1166https://doughies.blog/wp-content/uploads/2015/02/img_3411.jpgIMG_34112015-02-19T10:43:49+00:00monthlyhttps://doughies.blog/2015/02/02/blog-optimisation/2015-02-08T19:54:02+00:00monthlyhttps://doughies.blog/2015/02/08/oven-firing-no-1/https://doughies.blog/wp-content/uploads/2015/02/img_3381.jpgIMG_3381Sourdough Pizza - yum yumhttps://doughies.blog/wp-content/uploads/2015/02/img_3379.jpgIMG_3379Pizza joy!https://doughies.blog/wp-content/uploads/2015/02/img_3378.jpgIMG_3378In goes Friday night pizzahttps://doughies.blog/wp-content/uploads/2015/02/img_3377.jpgIMG_3377Sourdough Bake 1 - getting some oven spring thru the looking glasshttps://doughies.blog/wp-content/uploads/2015/02/img_1149.jpgIMG_1149Pico-Bakeryhttps://doughies.blog/wp-content/uploads/2015/02/img_1148.jpgIMG_1148Firing her up! (approx 2 hr pre-heat time)https://doughies.blog/wp-content/uploads/2015/02/img_1147.jpgIMG_11473 x Stone Deckshttps://doughies.blog/wp-content/uploads/2015/02/img_11461.jpgIMG_1146New Oven Insituhttps://doughies.blog/wp-content/uploads/2015/02/img_1146.jpgIMG_11462016-05-31T11:16:39+00:00monthlyhttps://doughies.blog/2011/04/22/proofing-basket-beta-test/2015-02-02T11:44:13+00:00monthlyhttps://doughies.blog/2011/04/22/not-bread-but-chocolate-the-mast-brothers/2015-02-02T11:43:41+00:00monthlyhttps://doughies.blog/2011/05/08/a-little-about-flour/https://doughies.blog/wp-content/uploads/2011/05/flour.jpegflour2015-02-02T11:43:04+00:00monthlyhttps://doughies.blog/2011/05/15/weekly-bake-no-2-vote/2015-02-02T11:41:47+00:00monthlyhttps://doughies.blog/2011/05/16/uses-for-surplus-bread/https://doughies.blog/wp-content/uploads/2011/05/img_2330.jpgIMG_2330https://doughies.blog/wp-content/uploads/2011/05/imgp0762.jpgIMGP0762https://doughies.blog/wp-content/uploads/2011/05/imgp0760.jpgIMGP07602015-02-02T11:41:19+00:00monthlyhttps://doughies.blog/2011/05/19/a-little-about-yeast/https://doughies.blog/wp-content/uploads/2011/04/img_2321.jpgIMG_23212015-02-02T11:40:30+00:00monthlyhttps://doughies.blog/2011/05/22/hello-hobie/https://doughies.blog/wp-content/uploads/2011/05/imgp0821.jpgIMGP0821https://doughies.blog/wp-content/uploads/2011/05/imgp0822.jpgIMGP08222015-02-02T11:34:18+00:00monthlyhttps://doughies.blog/2011/05/22/weekly-bake-no-3-vote/2015-02-02T11:33:45+00:00monthlyhttps://doughies.blog/2011/05/24/a-little-about-salt/https://doughies.blog/wp-content/uploads/2011/05/img_2324.jpgIMG_23242016-02-07T21:58:40+00:00monthlyhttps://doughies.blog/2011/05/28/weekly-bake-3-update/2015-02-02T11:32:35+00:00monthlyhttps://doughies.blog/2011/05/30/bread-proofing-baskets/https://doughies.blog/wp-content/uploads/2011/05/imgp0718_2.jpgIMGP0718_2https://doughies.blog/wp-content/uploads/2011/05/imgp0696_2.jpgIMGP0696_2https://doughies.blog/wp-content/uploads/2011/05/imgp0671_2.jpgIMGP0671_2https://doughies.blog/wp-content/uploads/2011/05/imgp0663_2.jpgIMGP0663_2https://doughies.blog/wp-content/uploads/2011/05/imgp0656_2.jpgIMGP0656_2https://doughies.blog/wp-content/uploads/2011/05/imgp0643_2.jpgIMGP0643_2https://doughies.blog/wp-content/uploads/2011/05/imgp0636_2.jpgIMGP0636_2https://doughies.blog/wp-content/uploads/2011/05/imgp0632_2.jpgIMGP0632_22015-02-02T11:32:07+00:00monthlyhttps://doughies.blog/2011/06/04/weekly-bake-4-update-the-panary-bread-course/https://doughies.blog/wp-content/uploads/2011/06/img_2390.jpgIMG_2390Wholemeal sponge & dough loaves for weekly bake number 4https://doughies.blog/wp-content/uploads/2011/06/img_2389.jpgIMG_2389The bakery spoil from Panary bread basicshttps://doughies.blog/wp-content/uploads/2011/06/img_2387.jpgIMG_2387Fruit buns fresh from the ovenhttps://doughies.blog/wp-content/uploads/2011/06/img_2385.jpgIMG_2385Fresh bread on the cooling rackhttps://doughies.blog/wp-content/uploads/2011/06/img_2375.jpgIMG_2375Abs "bum" loaf on a peal ready to go in the ovenhttps://doughies.blog/wp-content/uploads/2011/06/img_2374.jpgIMG_237450 odd fruit buns shaped and on the trayhttps://doughies.blog/wp-content/uploads/2011/06/img_2372.jpgIMG_2372Learning how to shape doughhttps://doughies.blog/wp-content/uploads/2011/06/img_2364.jpgIMG_2364Learning baker's percentages and weighing ingredientshttps://doughies.blog/wp-content/uploads/2011/06/img_2369.jpgIMG_2369Abs kneading the fruit bun doughhttps://doughies.blog/wp-content/uploads/2011/06/img_2363.jpgIMG_2363Cuppa tea and a bread taste, on arrival with Paul at Panary2015-02-02T11:31:37+00:00monthlyhttps://doughies.blog/2011/06/05/weekly-bake-5-vote/2015-02-02T11:30:52+00:00monthlyhttps://doughies.blog/2011/06/06/todays-kitchen-discoveries/https://doughies.blog/wp-content/uploads/2011/06/img_2394.jpgIMG_2394Rhurbarb crumble ready to bake (Andy's home produce) along with choc and vanilla bread and butter ready to eathttps://doughies.blog/wp-content/uploads/2011/06/img_2393.jpgIMG_2393Soft white buns (perhaps tommorows lunch?)https://doughies.blog/wp-content/uploads/2011/06/img_2392.jpgIMG_2392Sourdough production levens for this week - Great Grandma and her two daughters Mother and Momsy; and Great Grandpa Rye the first2015-02-02T11:30:26+00:00monthlyhttps://doughies.blog/2011/06/07/doughies-deli-bike/https://doughies.blog/wp-content/uploads/2011/06/delibike.jpegdelibikePashley deli bike - made in the UK2015-02-02T11:29:37+00:00monthlyhttps://doughies.blog/2011/06/12/weekly-bake-no-5-update/https://doughies.blog/wp-content/uploads/2011/06/imgp0932.jpgIMGP0932This weeks rosemary & olive white sourdoughhttps://doughies.blog/wp-content/uploads/2011/06/img_2401.jpgIMG_2401Parked up outside Urban Reef for a post cycle brekkiehttps://doughies.blog/wp-content/uploads/2011/06/img_2398.jpgIMG_2398One happy delivery boy on his pashley single speed deli bikehttps://doughies.blog/wp-content/uploads/2011/06/img_2395.jpgIMG_2395Loaves and goodies ready for delivery2015-02-02T11:29:09+00:00monthlyhttps://doughies.blog/2011/06/12/wanted/https://doughies.blog/wp-content/uploads/2011/06/8f746f5232e21831964fe63128e67541.jpeg8f746f5232e21831964fe63128e675412015-02-02T11:28:17+00:00monthlyhttps://doughies.blog/2011/06/19/weekly-bake-no-6-update-the-tinnies/2015-02-02T11:27:40+00:00monthlyhttps://doughies.blog/2011/06/19/weekly-bake-no-7-vote/2015-02-02T11:26:47+00:00monthlyhttps://doughies.blog/2011/06/19/order-in-real-bread/https://doughies.blog/wp-content/uploads/2011/06/img_24201.jpgIMG_24202015-02-02T11:26:14+00:00monthlyhttps://doughies.blog/2011/06/20/two-words/https://doughies.blog/wp-content/uploads/2011/06/imgp0941.jpgIMGP09412015-02-02T11:25:42+00:00monthlyhttps://doughies.blog/2011/06/23/votes-are-in/https://doughies.blog/wp-content/uploads/2011/06/img_2422-e1308856930808.jpgIMG_24222022-06-11T02:18:53+00:00monthlyhttps://doughies.blog/2011/07/11/refreshed-and-ready-to-bake/https://doughies.blog/wp-content/uploads/2011/07/imgp1007.jpgIMGP1007Ooh the Alps!2015-02-02T11:16:59+00:00monthlyhttps://doughies.blog/2011/07/17/weekly-bake-no-8-update-next-weeks-vote/https://doughies.blog/wp-content/uploads/2011/07/img_2433.jpgIMG_2433Ready for deliveryhttps://doughies.blog/wp-content/uploads/2011/07/imgp1162.jpgIMGP1162Piles of tomato breadhttps://doughies.blog/wp-content/uploads/2011/07/imgp1159.jpgIMGP115918 loaves on the cooling rackshttps://doughies.blog/wp-content/uploads/2011/07/imgp1157.jpgIMGP1157Testing the crumb of the yeasted loafhttps://doughies.blog/wp-content/uploads/2011/07/imgp1151.jpgIMGP1151Yeasted test loafhttps://doughies.blog/wp-content/uploads/2011/07/imgp1149.jpgIMGP1149Sourdough test loaf2015-02-02T11:16:24+00:00monthlyhttps://doughies.blog/2011/07/21/and-the-winner-of-this-weeks-vote-is/2015-02-02T11:15:46+00:00monthlyhttps://doughies.blog/2011/07/24/looking-back-at-weekly-bake-no-9/https://doughies.blog/wp-content/uploads/2011/07/imgp1208.jpgIMGP1208Homemade croissant for breakfasthttps://doughies.blog/wp-content/uploads/2011/07/imgp1190.jpgIMGP1190Each Test Naan was cut in half to check the crumb and conduct a quick taste test - hard work!https://doughies.blog/wp-content/uploads/2011/07/imgp1177.jpgIMGP1177Ciabatta crumb - nice big holes perhaps slightly too soggy insidehttps://doughies.blog/wp-content/uploads/2011/07/imgp1173.jpgIMGP1173Ah! The dough was finally tamed and hey presto two ciabattashttps://doughies.blog/wp-content/uploads/2011/07/imgp1172.jpgIMGP1172Ciabatta dough slip slopping onto the work tophttps://doughies.blog/wp-content/uploads/2011/07/imgp1171.jpgIMGP1171Wibbly wobbly ciabatta in a bowlhttps://doughies.blog/wp-content/uploads/2011/07/imgp1165.jpgIMGP1165First ever attempt at a plain Focaccia2015-02-02T11:15:13+00:00monthlyhttps://doughies.blog/2011/07/30/weekly-bake-no-10-update/https://doughies.blog/wp-content/uploads/2011/07/img_2446.jpgIMG_2446All ready to bag up!https://doughies.blog/wp-content/uploads/2011/07/img_2445.jpgIMG_2445Voila - egg's florentine!https://doughies.blog/wp-content/uploads/2011/07/img_2444.jpgIMG_2444Ingredients for baker's breakfast...https://doughies.blog/wp-content/uploads/2011/07/img_2437.jpgIMG_2437George's sourdough (spécial request)https://doughies.blog/wp-content/uploads/2011/07/imgp1252.jpgIMGP1252Test sourdough, fruit loaf & bagelshttps://doughies.blog/wp-content/uploads/2011/07/imgp1232.jpgIMGP1232Stack of test bagels2015-02-02T11:14:25+00:00monthlyhttps://doughies.blog/2011/08/02/bake-no-11-vote/2015-02-02T11:13:46+00:00monthlyhttps://doughies.blog/2011/08/07/weekly-bake-no-11/https://doughies.blog/wp-content/uploads/2011/08/imgp1327.jpgIMGP1327The remnants - bakers breakfast!https://doughies.blog/wp-content/uploads/2011/08/imgp1326.jpgIMGP1326Breakfast bags packed and ready to gohttps://doughies.blog/wp-content/uploads/2011/08/imgp1325.jpgIMGP1325What went into the bagshttps://doughies.blog/wp-content/uploads/2011/08/imgp1318.jpgIMGP1318Saturday morning fresh from the ovenhttps://doughies.blog/wp-content/uploads/2011/08/imgp1302.jpgIMGP1302The test run2015-02-02T11:13:22+00:00monthlyhttps://doughies.blog/2011/08/09/beauty-and-the-beast/https://doughies.blog/wp-content/uploads/2011/08/imgp1337.jpgIMGP1337https://doughies.blog/wp-content/uploads/2011/08/imgp1343.jpgIMGP1343https://doughies.blog/wp-content/uploads/2011/08/imgp1336.jpgIMGP1336So pretty!https://doughies.blog/wp-content/uploads/2011/08/imgp1334.jpgIMGP1334Plaited bread ready for bakinghttps://doughies.blog/wp-content/uploads/2011/08/imgp1331.jpgIMGP13312015-02-02T11:12:08+00:00monthlyhttps://doughies.blog/2011/08/10/today-at-doughies/https://doughies.blog/wp-content/uploads/2011/08/imgp1360.jpgIMGP1360https://doughies.blog/wp-content/uploads/2011/08/imgp13451.jpgIMGP1345https://doughies.blog/wp-content/uploads/2011/08/imgp1348.jpgIMGP1348https://doughies.blog/wp-content/uploads/2011/08/imgp1345.jpgIMGP1345https://doughies.blog/wp-content/uploads/2011/08/imgp1353.jpgIMGP13532015-02-02T11:11:40+00:00monthlyhttps://doughies.blog/2011/09/16/time-for-an-update/https://doughies.blog/wp-content/uploads/2011/09/imgp1806.jpgIMGP1806Massive plaited loaf2015-02-02T11:10:56+00:00monthlyhttps://doughies.blog/2011/09/20/its-harvest-time-harvest-time-again/https://doughies.blog/wp-content/uploads/2011/09/imgp1893.jpgIMGP1893Tada! Fresh from the ovenhttps://doughies.blog/wp-content/uploads/2011/09/imgp1891.jpgIMGP1891Proofed and egg washedhttps://doughies.blog/wp-content/uploads/2011/09/imgp1889.jpgIMGP1889Just assembled2015-02-02T11:09:04+00:00monthlyhttps://doughies.blog/2015/02/02/new-oven-arrives/2015-02-02T11:06:14+00:00monthlyhttps://doughies.blog/2011/10/01/panary-day-1/https://doughies.blog/wp-content/uploads/2011/10/imgp1962.jpgIMGP1962Wheat Sourdoughs!https://doughies.blog/wp-content/uploads/2011/10/imgp1961.jpgIMGP1961Loaves racked uphttps://doughies.blog/wp-content/uploads/2011/10/imgp1960.jpgIMGP1960Brown Cobshttps://doughies.blog/wp-content/uploads/2011/10/imgp1959.jpgIMGP1959Tinnies2015-02-02T11:04:16+00:00monthlyhttps://doughies.blog/2011/10/01/panary-day-2/https://doughies.blog/wp-content/uploads/2011/10/img_2482.jpgIMG_2482The bread bundle at the end of the dayhttps://doughies.blog/wp-content/uploads/2011/10/img_2481.jpgIMG_2481Wheat sourdoughs fresh from the ovenhttps://doughies.blog/wp-content/uploads/2011/10/imgp1987.jpgIMGP1987Plaits, flutes and some granarieshttps://doughies.blog/wp-content/uploads/2011/10/imgp1986.jpgIMGP1986Mmmm leftover pizza for tea?!https://doughies.blog/wp-content/uploads/2011/10/imgp1985.jpgIMGP1985Focaciashttps://doughies.blog/wp-content/uploads/2011/10/img_2473.jpgIMG_2473Out the oven, off the peel...https://doughies.blog/wp-content/uploads/2011/10/img_2471.jpgIMG_2471Abs loading a pizza off a wooden peelhttps://doughies.blog/wp-content/uploads/2011/10/img_2467.jpgIMG_2467Pinning and assembling pizza (tomato sauce, tomato, basil & mozzo)https://doughies.blog/wp-content/uploads/2011/10/img_2466.jpgIMG_2466Embers moved to the back and sides ready for pizza cookinghttps://doughies.blog/wp-content/uploads/2011/10/img_2464.jpgIMG_2464Getting up to temperature - fire!2015-02-02T11:03:34+00:00monthlyhttps://doughies.blog/2011/10/05/looking-for-a-space/2015-02-02T11:02:43+00:00monthlyhttps://doughies.blog/2011/10/26/beautiful/2015-02-02T11:02:05+00:00monthlyhttps://doughies.blog/2011/11/01/secret-to-happy-highland-lunches/https://doughies.blog/wp-content/uploads/2011/11/20111101-211057.jpg20111101-211057.jpg2015-02-02T11:01:36+00:00monthlyhttps://doughies.blog/2011/11/18/the-saturday-sourdough-story/https://doughies.blog/wp-content/uploads/2011/11/img_2018.jpgIMG_2018And crate them up by the fire (read tepid storage heater...)https://doughies.blog/wp-content/uploads/2011/11/img_2017.jpgIMG_2017Tuck em in for the nighthttps://doughies.blog/wp-content/uploads/2011/11/img_2016.jpgIMG_2016Prepare the basketshttps://doughies.blog/wp-content/uploads/2011/11/img_2015.jpgIMG_2015Another little shape - then some more dishes...https://doughies.blog/wp-content/uploads/2011/11/img_2014.jpgIMG_2014Which makes two 900g doughs for tomorrows loaves - quick air fold whilst I wash some more dishes...https://doughies.blog/wp-content/uploads/2011/11/img_2013.jpgIMG_2013Add 1 part water (540g) and 1.5 part flour (810g) and 1% salt (18g) - get your mate Herbert to knead it and voila - one sourdough doughhttps://doughies.blog/wp-content/uploads/2011/11/img_2012.jpgIMG_20122hrs and lots of dirty dishes later; weigh ones production levain (I had 540g)https://doughies.blog/wp-content/uploads/2011/11/img_2011.jpgIMG_2011Meanwhile wheat sourdough gets fed and joins rye (also fed) in the cupboard of goodnesshttps://doughies.blog/wp-content/uploads/2011/11/img_2010.jpgIMG_2010And next comes a 2hr "puff" or refreshhttps://doughies.blog/wp-content/uploads/2011/11/img_2009.jpgIMG_2009Add flour to achieve a production levain (this is a bit tight - tsk tsk)2015-02-02T11:00:47+00:00monthlyhttps://doughies.blog/2011/11/19/this-morning/https://doughies.blog/wp-content/uploads/2011/11/img_2025.jpgIMG_2025Freshly cut for brekkie - yumhttps://doughies.blog/wp-content/uploads/2011/11/img_2024.jpgIMG_2024Out the oven & on the balcony coolinghttps://doughies.blog/wp-content/uploads/2011/11/img_2023.jpgIMG_2023Timer on - time for a brewhttps://doughies.blog/wp-content/uploads/2011/11/img_2022.jpgIMG_2022Trayed up, floured and slashedhttps://doughies.blog/wp-content/uploads/2011/11/img_2021.jpgIMG_2021Wakey wakey2015-02-02T11:00:10+00:00monthlyhttps://doughies.blog/2011/11/23/experimentation/https://doughies.blog/wp-content/uploads/2011/11/img_2027.jpgIMG_20272015-02-02T10:59:30+00:00monthlyhttps://doughies.blog/2011/12/13/the-idea/https://doughies.blog/wp-content/uploads/2011/12/img_0003.jpgIMG_00032015-02-02T10:57:42+00:00monthlyhttps://doughies.blog/2012/01/31/brewing-not-baking/https://doughies.blog/wp-content/uploads/2012/01/imgp2204.jpgIMGP2204Suger + Ginger + Yeast = Brew me up!2016-02-08T16:10:43+00:00monthlyhttps://doughies.blog/2012/02/02/doughies-1000-realbread-followers-please/2015-02-02T10:55:21+00:00monthlyhttps://doughies.blog/2012/02/08/the-doughies-brand/https://doughies.blog/wp-content/uploads/2012/02/5796358648_795b44a537_b.jpgIMG_9079A traditional branding ironhttps://doughies.blog/wp-content/uploads/2012/02/scanned-image-1203900001.jpgScanned Image 120390000https://doughies.blog/wp-content/uploads/2012/02/scanned-image-120390000.jpgScanned Image 120390000Long Critchel flyer - but no boules! [hand sketch of boules and the baker slash]2015-02-02T10:42:44+00:00monthlyhttps://doughies.blog/2012/02/14/tartine-testing/https://doughies.blog/wp-content/uploads/2012/02/20120213-212756.jpg20120213-212756.jpghttps://doughies.blog/wp-content/uploads/2012/02/20120213-212846.jpg20120213-212846.jpghttps://doughies.blog/wp-content/uploads/2012/02/20120213-212907.jpg20120213-212907.jpghttps://doughies.blog/wp-content/uploads/2012/02/20120213-212951.jpg20120213-212951.jpg2015-02-02T10:42:10+00:00monthlyhttps://doughies.blog/2012/02/18/saturday-night-pizzas/https://doughies.blog/wp-content/uploads/2012/02/img_2121.jpgIMG_2121Small squares for Baker 1; Big triangles for Baker 2https://doughies.blog/wp-content/uploads/2012/02/img_2120.jpgIMG_2120Pizzas assembledhttps://doughies.blog/wp-content/uploads/2012/02/img_2118.jpgIMG_2118Pinned out [square to maximise topping area!]https://doughies.blog/wp-content/uploads/2012/02/img_2117.jpgIMG_2117Dough divided into three 250g pieceshttps://doughies.blog/wp-content/uploads/2012/02/img_2116.jpgIMG_2116Silky smooth and doubled in size after an hour proofhttps://doughies.blog/wp-content/uploads/2012/02/img_2115.jpgIMG_2115Toppings gathered (Guiness optional)https://doughies.blog/wp-content/uploads/2012/02/img_2114.jpgIMG_2114...and voila tomato salsa simmeringhttps://doughies.blog/wp-content/uploads/2012/02/img_2111.jpgIMG_2111Two onions...a hot pan...https://doughies.blog/wp-content/uploads/2012/02/img_2110.jpgIMG_2110800g of dough; away to rest and proofhttps://doughies.blog/wp-content/uploads/2012/02/img_2109.jpgIMG_2109Glug of olive oil to the dough2015-02-02T10:40:20+00:00monthlyhttps://doughies.blog/2012/02/27/doughies-on-the-move/https://doughies.blog/wp-content/uploads/2012/02/img_2124.jpgIMG_2124Doughies founding partners (Abs & AJ) stuff in a van.https://doughies.blog/wp-content/uploads/2012/02/img_2123.jpgIMG_21232015-02-02T10:39:33+00:00monthlyhttps://doughies.blog/2012/02/27/identity-rise-and-proof/https://doughies.blog/wp-content/uploads/2012/02/doughieslogo1.jpgdoughieslogo13 ideas - what do you think?2023-05-18T06:28:48+00:00monthlyhttps://doughies.blog/2012/03/05/event-saturday-pizzas/https://doughies.blog/wp-content/uploads/2012/03/img_2140.jpgIMG_2140Pizzas assembledhttps://doughies.blog/wp-content/uploads/2012/03/img_2136.jpgIMG_2136Rolling the doughhttps://doughies.blog/wp-content/uploads/2012/03/img_2135.jpgIMG_2135Abs in the BB kitchenhttps://doughies.blog/wp-content/uploads/2012/03/img_2134.jpgIMG_2134Boxes and toppings!https://doughies.blog/wp-content/uploads/2012/03/img_2133.jpgIMG_2133Toppings ready to gohttps://doughies.blog/wp-content/uploads/2012/03/img_2131.jpgIMG_2131Onion & garlic base for homemade tomato saucehttps://doughies.blog/wp-content/uploads/2012/03/img_2130.jpgIMG_2130Kneading the doughhttps://doughies.blog/wp-content/uploads/2012/03/img_2126.jpgIMG_2126Doughies re-brandinghttps://doughies.blog/wp-content/uploads/2012/03/img_2125.jpgIMG_2125Ingredients2015-02-02T10:32:09+00:00monthlyhttps://doughies.blog/2012/03/06/a-little-bit-of-time/https://doughies.blog/wp-content/uploads/2012/03/dsc_3582.jpgA little bit of time...2015-02-02T10:30:48+00:00monthlyhttps://doughies.blog/2012/03/09/event-170312-pop-up-pizzaria/2015-02-02T10:29:33+00:00monthlyhttps://doughies.blog/2012/03/29/doughies-logo-madness/https://doughies.blog/wp-content/uploads/2012/03/doughies-logo-stencil.jpgdoughies logo stencilThis is a logo we are going to use for stencils and brandinghttps://doughies.blog/wp-content/uploads/2012/03/doughies-detail.jpgdoughies detailThis is our main logohttps://doughies.blog/wp-content/uploads/2012/03/do-stencil.jpgdo stenciltime to do (the stencil do)https://doughies.blog/wp-content/uploads/2012/03/boule.jpgbouleThis is our new twitter iconhttps://doughies.blog/wp-content/uploads/2012/03/boule-stencil.jpgboule stencilThis is our stencil boule (again for branding and stenciling)2015-02-02T10:26:38+00:00monthlyhttps://doughies.blog/2012/04/01/preparing-a-doughies-lunch/https://doughies.blog/wp-content/uploads/2012/04/img_2149.jpgIMG_21492015-02-02T09:46:48+00:00monthlyhttps://doughies.blog/2012/05/04/new-kitchen-new-scenery-new-scottish-sourdough/https://doughies.blog/wp-content/uploads/2012/05/20120504-173141.jpg20120504-173141.jpghttps://doughies.blog/wp-content/uploads/2012/05/20120504-173021.jpg20120504-173021.jpg2015-02-02T09:45:56+00:00monthlyhttps://doughies.blog/2012/05/10/highland-sourdough-and-black-bread-compared/https://doughies.blog/wp-content/uploads/2012/05/20120510-164007.jpg20120510-164007.jpg2015-02-02T09:45:10+00:00monthlyhttps://doughies.blog/2012/05/13/first-ingredient-order/https://doughies.blog/wp-content/uploads/2012/05/20120510-170857.jpg20120510-170857.jpg2015-02-02T09:44:05+00:00monthlyhttps://doughies.blog/2012/05/20/starting-small-oven-ordered/2015-02-02T09:42:26+00:00monthlyhttps://doughies.blog/2012/05/20/realbread-realale-realnice/https://doughies.blog/wp-content/uploads/2012/05/img_2191.jpgIMG_2191#realbread + #realale = #realnice2015-02-02T09:41:45+00:00monthlyhttps://doughies.blog/2012/06/11/oven-business-planning-and-realbread/https://doughies.blog/wp-content/uploads/2012/06/imgp2472.jpgIMGP2472https://doughies.blog/wp-content/uploads/2012/06/img_2197.jpgIMG_2197https://doughies.blog/wp-content/uploads/2012/06/img_2196.jpgIMG_2196https://doughies.blog/wp-content/uploads/2012/06/img_2195.jpgIMG_2195https://doughies.blog/wp-content/uploads/2012/06/imgp2482.jpgIMGP2482https://doughies.blog/wp-content/uploads/2012/06/img_2192.jpgIMG_21922015-02-02T09:41:01+00:00monthlyhttps://doughies.blog/2012/07/14/bake-number-one/https://doughies.blog/wp-content/uploads/2012/07/imgp2676.jpgIMGP2676Batch 2 crumb developementhttps://doughies.blog/wp-content/uploads/2012/07/imgp2674.jpgIMGP2674Batch 1 (scorcher) crumb developementhttps://doughies.blog/wp-content/uploads/2012/07/imgp2673.jpgIMGP267312 loaves from bake number 1 - batch 1 on the left, batch 2 on the righthttps://doughies.blog/wp-content/uploads/2012/07/imgp2669.jpgIMGP2669Loading the ovenhttps://doughies.blog/wp-content/uploads/2012/07/imgp2668.jpgIMGP2668Loading the peelhttps://doughies.blog/wp-content/uploads/2012/07/imgp2667.jpgIMGP2667Right - let's bake!https://doughies.blog/wp-content/uploads/2012/07/imgp2665.jpgIMGP2665Abs tucking the dough's in to proofhttps://doughies.blog/wp-content/uploads/2012/07/imgp2662.jpgIMGP2662Checking out the dome colour & temperaturehttps://doughies.blog/wp-content/uploads/2012/07/imgp2658.jpgIMGP2658A good fire going (with only 1 match) - getting the hang of it!2015-02-02T09:40:25+00:00monthlyhttps://doughies.blog/2012/07/23/doughies-is-go/2015-02-02T09:39:32+00:00monthlyhttps://doughies.blog/2012/07/24/white-black/2015-02-02T09:38:50+00:00monthlyhttps://doughies.blog/2012/08/08/oven-tools/https://doughies.blog/wp-content/uploads/2012/08/imgp2831.jpgMetal Peelhttps://doughies.blog/wp-content/uploads/2012/08/imgp2836.jpgPeelhttps://doughies.blog/wp-content/uploads/2012/08/imgp2833.jpgScufflehttps://doughies.blog/wp-content/uploads/2012/08/imgp2838.jpgPushPush in it's pre-formed state 2015-02-02T09:37:48+00:00monthlyhttps://doughies.blog/2012/08/18/lots-happening/https://doughies.blog/wp-content/uploads/2012/08/imgp2851.jpgIMGP2851Lunch on the Aonach Eagachhttps://doughies.blog/wp-content/uploads/2012/08/img_0028.jpgIMG_0028Loaves stacked [test bake 2]https://doughies.blog/wp-content/uploads/2012/08/img_0018.jpgIMG_0018Equalising the oven temperature by raking out the coalshttps://doughies.blog/wp-content/uploads/2012/08/img_0023.jpgIMG_0023Loaf check - good oven bouncehttps://doughies.blog/wp-content/uploads/2012/08/img_0012.jpgIMG_0012Stacked loaves [test bake 3 last night]https://doughies.blog/wp-content/uploads/2012/08/img_0009.jpgIMG_0009Would you trust this person to buy bread from? New doughies garbhttps://doughies.blog/wp-content/uploads/2012/08/img_0017.jpgIMG_0017https://doughies.blog/wp-content/uploads/2012/08/img_0016.jpgIMG_0016Firing the ovenhttps://doughies.blog/wp-content/uploads/2012/08/img_0015.jpgIMG_0015Cutting wood for the ovenhttps://doughies.blog/wp-content/uploads/2012/08/img_0014.jpgIMG_0014Proofing and bulk fermenting2015-02-02T09:36:07+00:00monthlyhttps://doughies.blog/2012/08/20/event-lochaber-agricultural-show-2012-come-get-yer-bread/https://doughies.blog/wp-content/uploads/2012/08/imgp1698.jpgIMGP16982015-02-02T09:35:09+00:00monthlyhttps://doughies.blog/2012/08/26/launch-time/https://doughies.blog/wp-content/uploads/2012/08/img_0054.jpgIMG_0054Nearly sold out!https://doughies.blog/wp-content/uploads/2012/08/img_0038.jpgIMG_0038Abi working hard :)https://doughies.blog/wp-content/uploads/2012/08/img_0037.jpgIMG_0037Bread bread bread2015-02-02T09:34:20+00:00monthlyhttps://doughies.blog/2012/09/02/three-lochs-festival/https://doughies.blog/wp-content/uploads/2012/09/8e898-festivallogo3.jpg8e898-festivallogo32015-02-02T09:33:41+00:00monthlyhttps://doughies.blog/2012/09/14/blog-catchup/https://doughies.blog/wp-content/uploads/2012/09/feature_02.jpgfeature_022015-02-02T09:33:16+00:00monthlyhttps://doughies.blog/2012/09/23/big-four-days/2015-02-02T09:32:47+00:00monthlyhttps://doughies.blog/2013/03/24/update-and-un-know/https://doughies.blog/wp-content/uploads/2013/03/20121030-baby-scan1.jpg20121030 Baby Scanhttps://doughies.blog/wp-content/uploads/2013/03/img_0681.jpgIMG_0681https://doughies.blog/wp-content/uploads/2013/03/img_0235.jpgIMG_0235https://doughies.blog/wp-content/uploads/2013/03/img_0167.jpgIMG_0167https://doughies.blog/wp-content/uploads/2013/03/img_0312.jpgIMG_0312https://doughies.blog/wp-content/uploads/2013/03/img_0300.jpgIMG_0300https://doughies.blog/wp-content/uploads/2013/03/20121030-baby-scan.jpg20121030 Baby Scan2015-02-02T09:32:18+00:00monthlyhttps://doughies.blog/2013/04/21/wild-garlic-naam-bread/https://doughies.blog/wp-content/uploads/2013/04/img_0860.jpgIMG_0860Baker break - hot wild garlic naam from the fire dunked in chai teahttps://doughies.blog/wp-content/uploads/2013/04/img_0857.jpgIMG_0857Firing a batch in the oven, with the fire shifted to one side of the ovenhttps://doughies.blog/wp-content/uploads/2013/04/img_0855.jpgIMG_0855Naam stacks of 5 ready for firinghttps://doughies.blog/wp-content/uploads/2013/04/img_0853.jpgIMG_0853Rolling out 100g flatshttps://doughies.blog/wp-content/uploads/2013/04/img_0850.jpgIMG_0850Dividing, quick pre shape and restinghttps://doughies.blog/wp-content/uploads/2013/04/img_0849.jpgIMG_0849Bulk fermentation completed - looking, wobbling & smelling goodhttps://doughies.blog/wp-content/uploads/2013/04/img_0848.jpgIMG_0848Leaving the dough to bulk fermenthttps://doughies.blog/wp-content/uploads/2013/04/img_0847.jpgIMG_0847Mixing the doughhttps://doughies.blog/wp-content/uploads/2013/04/img_0846.jpgIMG_0846Dry ingredients in the mixer2015-02-02T09:31:27+00:00monthlyhttps://doughies.blog/2013/04/28/tartine-testing-2/https://doughies.blog/wp-content/uploads/2013/04/img_0321.jpgIMG_0321Crumbhttps://doughies.blog/wp-content/uploads/2013/04/img_0316.jpgIMG_03168 Lochaber sourdoughs out the ovenhttps://doughies.blog/wp-content/uploads/2013/04/img_0315.jpgIMG_0315Dough divided and resting2015-02-02T09:30:27+00:00monthlyhttps://doughies.blog/2013/08/26/1-2-3/https://doughies.blog/wp-content/uploads/2013/08/20130826-200154.jpg20130826-200154.jpg2015-02-02T09:28:17+00:00monthlyhttps://doughies.blog/2013/09/17/local-producer-event-in-skye/2015-02-02T09:27:31+00:00monthlyhttps://doughies.blog/2013/09/29/rocketeering/https://doughies.blog/wp-content/uploads/2013/09/afb4a-p3300435.jpgafb4a-p33004352015-02-02T09:26:15+00:00monthlyhttps://doughies.blog/2013/12/23/a-doughies-christmas-roundup/https://doughies.blog/wp-content/uploads/2013/12/kgrhqfrkfhovyynbr9pt0qblw60_35.jpg$(KGrHqF,!rkFHoV!Yy+NBR9Pt0QbLw~~60_352015-02-02T09:24:39+00:00monthlyhttps://doughies.blog/2014/01/29/soug-do-or-soug-dont/https://doughies.blog/wp-content/uploads/2014/01/20140129-192218.jpg20140129-192218.jpg2015-02-02T09:23:41+00:00monthlyhttps://doughies.blog/2015/01/07/wheat-sourdough-starter-day-zero/https://doughies.blog/wp-content/uploads/2015/01/img_1066.jpgIMG_1066Sourdough culture day zerohttps://doughies.blog/wp-content/uploads/2015/01/img_1065.jpgIMG_1065All you need for a sourdough culture...2015-02-02T09:12:42+00:00monthlyhttps://doughies.blog/2015/01/13/sourdough-chapatis/https://doughies.blog/wp-content/uploads/2015/01/img_10761.jpgIMG_1076[1]Turkey curry (feels slighly festive still), rice, pickle and homemade sourdough chapatis - treat!https://doughies.blog/wp-content/uploads/2015/01/img_10751.jpgIMG_1075[1]Mmmmmhttps://doughies.blog/wp-content/uploads/2015/01/img_10731.jpgIMG_1073[1]And into a hot dry pan for a few minutes each sidehttps://doughies.blog/wp-content/uploads/2015/01/img_10721.jpgIMG_1072[1]Dough divided and rolled thinlyhttps://doughies.blog/wp-content/uploads/2015/01/img_10711.jpgIMG_1071[1]Dough and spice mix combinedhttps://doughies.blog/wp-content/uploads/2015/01/img_10691.jpgIMG_1069[1]Here's the spice mix - fennel seed, chilli flakes, onion seeds, coriander and cuminhttps://doughies.blog/wp-content/uploads/2015/01/img_10681.jpgIMG_1068[1]And voila simple doughhttps://doughies.blog/wp-content/uploads/2015/01/img_10671.jpgIMG_1067[1]Sourdough throw-away bulked up with more wholewheat flour and water2015-02-02T09:12:06+00:00monthlyhttps://doughies.blog/2015/01/14/fermentation/2015-02-02T09:06:33+00:00monthlyhttps://doughies.blog/2011/04/22/doughies-starter/https://doughies.blog/wp-content/uploads/2011/04/img_2288.jpgIMG_22882015-01-30T14:44:09+00:00monthlyhttps://doughies.blog/about/https://doughies.blog/wp-content/uploads/2011/04/img_2398.jpgIMG_2398https://doughies.blog/wp-content/uploads/2011/04/imgp08211.jpgIMGP0821https://doughies.blog/wp-content/uploads/2011/04/imgp0821.jpgIMGP0821https://doughies.blog/wp-content/uploads/2011/04/photo-on-2011-06-04-at-06-53-2.jpgPhoto on 2011-06-04 at 06.53 #22013-12-23T11:49:04+00:00weekly0.6https://doughies.blog/2013/04/18/wild-garlic/https://doughies.blog/wp-content/uploads/2013/04/20130418-1748321.jpg20130418-174832.jpghttps://doughies.blog/wp-content/uploads/2013/04/20130418-174810.jpg20130418-174810.jpghttps://doughies.blog/wp-content/uploads/2013/04/20130418-174717.jpg20130418-174717.jpghttps://doughies.blog/wp-content/uploads/2013/04/20130418-174753.jpg20130418-174753.jpghttps://doughies.blog/wp-content/uploads/2013/04/20130418-174654.jpg20130418-174654.jpg2013-04-18T16:56:17+00:00monthlyhttps://doughies.blog/10-founding-ingredients/https://doughies.blog/wp-content/uploads/2012/04/20120423-204707.jpg20120423-204707.jpg2012-09-01T12:12:36+00:00weekly0.6https://doughies.blog/2012/05/02/we-need-an-oven/https://doughies.blog/wp-content/uploads/2012/05/doughies-bakehouse-sketch.jpgdoughies bakehouse sketchhttps://doughies.blog/wp-content/uploads/2012/02/img_2457.jpgIMG_2457A small model 120 le Panyol at Panary2012-05-10T12:18:08+00:00monthlyhttps://doughies.blog/2012/04/23/new-home-new-flour-new-gear/https://doughies.blog/wp-content/uploads/2012/04/20120423-203605.jpg20120423-203605.jpghttps://doughies.blog/wp-content/uploads/2012/04/20120423-203548.jpg20120423-203548.jpghttps://doughies.blog/wp-content/uploads/2012/04/20120423-203523.jpg20120423-203523.jpghttps://doughies.blog/wp-content/uploads/2012/04/20120423-203047.jpg20120423-203047.jpghttps://doughies.blog/wp-content/uploads/2012/04/20120423-202721.jpg20120423-202721.jpg2012-04-28T07:29:17+00:00monthlyhttps://doughies.blog/2012/03/27/doughies-darkness/2012-03-27T12:47:18+00:00monthlyhttps://doughies.blog/2011/12/11/startup-thoughts/https://doughies.blog/wp-content/uploads/2011/12/mv5bmtq3mjkyoda2nl5bml5banbnxkftztcwnzqxmtu4mw-_v1-_sy317_.jpgMV5BMTQ3MjkyODA2Nl5BMl5BanBnXkFtZTcwNzQxMTU4Mw@@._V1._SY317_2011-12-11T14:28:58+00:00monthlyhttps://doughies.blog/2011/06/12/weekly-bake-no-6-vote/2011-06-12T19:21:52+00:00monthlyhttps://doughies.blog/2011/05/21/weekly-bake-2-update/https://doughies.blog/wp-content/uploads/2011/05/imgp0820.jpgIMGP0820https://doughies.blog/wp-content/uploads/2011/05/imgp0819.jpgIMGP0819https://doughies.blog/wp-content/uploads/2011/05/imgp08161.jpgIMGP0816https://doughies.blog/wp-content/uploads/2011/05/imgp0815.jpgIMGP0815https://doughies.blog/wp-content/uploads/2011/05/imgp0810.jpgIMGP08102011-05-22T16:48:52+00:00monthlyhttps://doughies.blog/2011/05/15/weekly-bake-1-update/https://doughies.blog/wp-content/uploads/2011/05/imgp0788.jpgIMGP0788Bread packaged up in homemade bread bags, ready for deliveryhttps://doughies.blog/wp-content/uploads/2011/05/img_2328.jpgIMG_2328Using google maps (awesome) to plan the delivery routehttps://doughies.blog/wp-content/uploads/2011/05/imgp0784.jpgIMGP0784Batch of four loaves, fresh out the oven, cooling on rackshttps://doughies.blog/wp-content/uploads/2011/05/imgp0782.jpgIMGP0782Bulk fermented dough (overnight) being cut ready for shapinghttps://doughies.blog/wp-content/uploads/2011/05/imgp0736.jpgIMGP0736Shaped doughs in their proofing baskets2011-05-15T15:03:01+00:00monthlyhttps://doughies.blog/2011/05/09/getting-creative-at-doughies/https://doughies.blog/wp-content/uploads/2011/05/img_2326.jpgIMG_2326https://doughies.blog/wp-content/uploads/2011/05/img_2325.jpgIMG_23252011-05-09T21:01:09+00:00monthlyhttps://doughies.blog/2011/05/08/the-weekly-bake-no-1-2/2011-05-08T12:51:49+00:00monthlyhttps://doughies.blog/2011/04/19/hello-world/https://doughies.blog/wp-content/uploads/2011/04/20110419-084127.jpg20110419-084127.jpg2011-04-22T16:31:21+00:00monthlyhttps://doughies.blogdaily1.02025-09-08T15:17:00+00:00