Rustle the top left hand edge of a map of Scotland, and chances are your fingers will briefly touch Uist. As excitedly reported in the rye-volution post, doughies along with some other local crofters were planning a technical and networking journey to learn from crofters about grain growing, harvesting and drying. A journey to the edge of… Continue reading A journey to the edge of the map
A rye revolution - a rye-volution A remembering of lost skills - a rye renaissance. It's coming guys - local lochaber grain - slow and steady like a slow rising sourdough. Three little rye rises to share:- 1. A photo of our 2018 rye trial plot - still learning (low density due to germination/weather) but… Continue reading Rye-volution Renaissance is Coming
There can be no lie, we do like rye. And we think the time is nigh, for some variants to try....(ok sonnet over, here's a few upcoming rye bread variants which we are going to have a go at over the next few months:-) Something pink - a Beetroot & walnut Rye like this. Ideally… Continue reading Rye Variants
Hogmanay It's the 2nd of January - 2 days after Hogmanay. And January is a great time to reflect on the past, and think about the year ahead. Here at doughies HQ - we've been planning some micro changes for 2018. Here they are:- Thursday is the new Friday During 2017, we baked weekly every… Continue reading 2018 – micro changes
So...we tentatively entered this years Dragon's Glen at Lochaber Ideas Week (a local entrepreneur event organised by the Lochaber Chamber of Commerce). We entered with a local rye loaf, which we previously touched on in blog-posts here and here. And we've been invited to pitch our idea at the Semi's on 15th November 19:00 at the Moorings… Continue reading Doughies enter Dragon’s Glen 2017 with Lochaber Rye Loaf Entry
Each autumn on the Croft the land is cultivated and sown with precious rye seed kept safe for this very moment. In the September sun it shoots forth, and lays down its roots, before the approaching Highland dreich and winter frosts. Cows brae from the cow barn, and during the dark winter night the rye… Continue reading Crofting – Imagining some Closed loop fermented food fiction
So confession time - I am a bit of a nerd when it comes to information feeds - especially on the subject of minimalism, local food production, growing, baking, fermenting, old tractors, machining bits for said old tractors and generally "how things work". I'm subscribed to a number of podcasts, a fair few you-tube feeds, some… Continue reading Would you be a Local Food Patreon?
Originally posted in Issue 11 (April 2017) of the SCF Crofter magazine:- As I look out of our croft house window, drinking a mug of Kvass (a home brew ferment made with waste rye bread), my eyes are drawn to the bare inbye fields, and I wonder - where have all the oats gone? … Continue reading Where have all the oats gone?
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.
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…