A plastic free sourdough microbakery. Can it be done? I think yes, but we are not quite there yet. Although our outflow is plastic free (un-packaged returnable crates of unwrapped or paper bagged sourdough), there remains some single use plastic lurking in our incoming supplies. So I've gone about identifying it, and thought about the next… Continue reading A Plastic-Free Sourdough Micro-bakery
Flour, salt and oil (and beer) First ingredient order has arrived from the fab guys at Highland Wholefoods in Inverness. Their company is a worker owned co-operative supplying wholefoods to people and businesses in the highlands, and was recommended to us from Mike at Golspie mill who supplies them with flour. We received several types… Continue reading First ingredient order
Flour. It's simply a milled (i.e. ground up) cereal grain. In the case of most bread, the cereal grain is good ol' Wheat. There are two main methods to produce it:- 1) Grinding it between two big stones (stoneground) - an old, slow, cool process which leaves a lot of goodness in 2) Rolling between… Continue reading A little about Flour
doughies 