Baking: 1/3 of 3
Cooking with Primroses II
March 15th, 2013
by Susan Clark
There's nothing more satisfying than watching a curd slowly start to thicken says Susan Clark...except, perhaps, knowing that your key ingredient was growing in the hedgerow just a few hours earlier. more...
CASE STUDY: baking and selling real bread
Laura Sevier
22nd May, 2009
The creation of the modern loaf is an industrial process that uses a cocktail of artificial ingredients - but for taste, bite and goodness, nothing beats the old ways. Laura Sevier meets a baker bidding to become the saviour of our daily bread more...
How to bake your own bread
Tracey Smith
10th August, 2009
Move over Delia, Tracey Smith tells us how to bake no-fuss fabulous flatbread, hand made with minimal ingredients, including leftovers. more...
Baking: 1/3 of 3
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