Can I bake your soda bread in a bread machine
I realise no yeast, but what other ingredients?
View ArticleFast and easy wholewheat/seeds loaf
Easy, fast (50 mins) and very tasty without getting your fingers in the dough.
View ArticleBest flour for Tuscan bread for bruschetta
The big, oblong/oval/flatish chewy loaf that has large bubbles in it; the type that goes hard before you've got it back from the bakers.
View ArticleWhat flour for Panetone?
I used to use Molina Quaglia from Italy, is there a Shipton Mill flour you would recommend as an alternative
View ArticleHow can you keep sourdough lively?
When I don't use my sourdough for a while it has no volume.
View ArticleWhat is your best chapati flour?
701 and 704 are too fine and 703 and 706 too course. Please help.
View ArticleDo you need sugar to activate the yeast
Does it play any other role, or should you leave it out altogether?
View ArticleIdeas for Chestnut flour
I bought a stock of chestnut flour, which I am looking forward to using, but how do I get the bets out of it.
View ArticleWholewheat and Rye Loaf
Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust
View ArticleWhich flour for traditional British breads?
I would be interested in your opinion about the relative merits of your white and wholemeal flours.
View ArticleSoggy dough that won't rise
We have now had several attempts baking our own sourdough loaves with your mother recipe and each time end up with such a soggy dough that it flatly refuses to rise much at all. Please help!
View ArticleExciting NEW development online
The Shipton Mill website has been upgraded to create an online baking community. Baking enthusiasts can now upload their recipes and rate and comment on other peoples.
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