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
There's not a lot in our sourdoughs. Our ingredient list is 1) flour 2) water 3) a pinch of salt 4) a touch of oil (to grease our tins & dough crates. Plus time and love. So with so few ingredients, its essential for us to select the best flour, the best salt, the best oil.… Continue reading Salt & Trust
White Just ordered a chefs batch of sea salt from some guys on the Isle of Lewis (trying to reduce our ingredient food miles). They use good old Hebridean Sea water to make salt. Some heat and some time. And voila some nice white salt. Nothing added, nothing removed. Simple. Black If only firing a… Continue reading White and Black
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
Salt. Sodium chloride. Plants, animals, humans - we all need a bit; but not too much. Same goes for real bread - a bit is good (salt is a basic human taste); too much is both bad for us (FSA guidance - 1% or less of final product weight), and the yeast that make's the… Continue reading A little about Salt
doughies 