The Ecologist

 

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...
Bread-rebel_MAIN.jpg

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 bread

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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