Latest News

24 March 2017

Posted by in Latest News, Latest Blog Posts on Mar 24, 2017 .
We are pleased to continue our support the Real Bread Campaign during 2017. 

 

Throughout the year, we are offering campaign members 10% off any orders for baking equipment, course places and anything from the online bakeshop. The discount can be used on any order worth £25 or more.

 

 

 

 

 

Campaign members can also claim a £50 discount on the ever-popular Bread Matters Fundamental course.

The course during Real Bread Week is full but there are places available on our final course of the year (on Saturday 25 and...

01 January 2017

Posted by in Latest News, Latest Blog Posts on Jan 01, 2017 .
New Year's Day 2017

Our working year usually begins with a trip to the Oxford Real Farming Conference. This year, delegates are invited to bring a sample of soil from their land or any land that has some meaning: this could range from one's farm, to a local park, to even a building site! Every bit of soil has its own story, and ORFC invites delegates to share this story, whilst adding to a soil sculpture…

 

The invitation included this quotation from Wendell Berry

The soil is the great connector of lives, the source and...

18 July 2016

Posted by in Latest News on Jul 18, 2016 .

 

on a Bread Matters course

 

We're fundraising for our new Bread for Good Community Benefit Society which trades as Scotland The Bread. We need the money to pay for research and testing of Scottish nutrient-rich heritage grain varieties that we are growing as part of our plan to build a local grain economy that is healthy, fair and enduring.

If you become a member of Scotland The Bread by buying shares before 31 August 2016, you can claim a discount of £50 on any of the remaining places on our 2016 courses. There is only a...

31 May 2016

Posted by in Latest News, Latest Blog Posts on May 31, 2016 .
  This recipe for baguettes ‘de tradition’, using a couche cloth, is adapted from the French Country Bread recipe in Bread Matters, pp 182-4.

Note: ‘leaven’ and ‘sourdough’ mean the same thing – a mixture of flour and water that is allowed to ferment naturally.
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Baguettes are defined by their distinctive thin, almost razor-sharp, crust and light, holey, crumb. The classic crust is hard to achieve in domestic kitchens because it needs a sealed oven into...

23 March 2016

Posted by in Latest News, Latest Blog Posts on Mar 23, 2016 .

Andrew adapted the yeasted Hot Cross Bun recipe from Bread Matters to create the version below, using an overnight spongeThe scent of these spicy delights fills the house when students make them on Bread Matters courses.  

 

 

 

In medieval days it was common for bakers to place a cross on their loaves, perhaps to repel any evil spirits that might infect the bread and prevent it rising.

After the Reformation, such practices were frowned on as ‘popish’, but the cross remained as the symbol for the Easter bun.

Rich,...

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