The Rise of Home Baking: A Flourishing Trend in British Kitchens

In the heart of Britain's bustling domestic kitchens, a quiet revolution is taking place. And it's one that involves flour-dusted countertops, the sweet scent of vanilla, and the comforting warmth of a freshly baked loaf. 

Home baking, once a traditional pastime, has experienced a remarkable resurgence in recent years, captivating the hearts and taste buds of Britons across our nation. But what fuels this newfound passion for baking within the confines of our own homes?

Nostalgia Reimagined

Nostalgia plays a significant role in the resurgence of home baking. Many of us have fond memories of baking with grandparents or parents, eagerly awaiting the chance to lick the spoon or shape dough with our tiny hands. In today's fast-paced world, where technology often dictates our interactions, baking offers a respite, a return to simpler times, where the focus is on creating something from scratch and sharing it with loved ones.

Therapeutic Escape

Amidst the stresses of modern life, baking provides a therapeutic escape. The rhythmic kneading of dough, the precise measuring of ingredients, and the anticipation of watching batter rise in the oven offer a welcome reprieve from the constant buzz of notifications and deadlines. Engaging in a mindful activity like baking can promote relaxation, mindfulness, and a sense of accomplishment—all vital components of mental well-being.

Creative Expression

Home baking also serves as a canvas for creative expression. From intricate cake designs to experimental flavor combinations, the possibilities are endless. Social media platforms like Instagram and Pinterest have transformed baking into an art form, inspiring amateur bakers to push the boundaries of their creativity and share their culinary creations with the world. Whether it's a rustic sourdough loaf or a meticulously decorated celebration cake, each creation is a reflection of the baker's personality and ingenuity.

Embrace of Sustainability

In an era increasingly concerned with sustainability and reducing environmental impact, home baking offers a more eco-friendly alternative to store-bought goods. By making our own bread, cakes, and pastries, we can control the quality of ingredients, minimise packaging waste, and support local producers. Additionally, baking at home often necessitates using seasonal, locally sourced ingredients, fostering a deeper connection to the land and the changing seasons.

Community Connection

The resurgence of home baking has also fostered a sense of community. From virtual baking challenges to neighborhood bake sales, baking has a unique ability to bring people together. Whether it's swapping recipes with friends, participating in baking workshops, or joining online baking communities, enthusiasts are finding camaraderie and support among fellow bakers. In an increasingly fragmented world, the act of breaking bread—or sharing a slice of cake—has the power to forge meaningful connections and bridge divides.

Conclusion

As the aroma of freshly baked bread wafts through British kitchens and Instagram feeds alike, it's evident that home baking is more than just a passing trend—it's a cultural phenomenon that speaks to our innate desire for creativity, connection, and comfort. In a world filled with uncertainty, baking offers a sense of stability and joy, reminding us of the simple pleasures that can be found within the confines of our own homes. So, dust off your mixing bowls, preheat your ovens, and join the growing legion of home bakers rediscovering the magic of homemade treats—one delicious creation at a time.

Over the coming weeks and months That's Food and Drink will be running a series of blogposts featuring what is on offer to the modern home baker. Ingredients, equipment, recipes, etc. So please do look out for these.

World Baking Day is on Sunday 19th May. Celebrate it with Matthews Cotswold Flour

Matthew Cotswold Flour is going to celebrates World Baking Day on Sunday 19th May 2024 and they are inviting everyone, including That's Food and Drink and our readers to join in the celebrations. 

Here are Matthews Cotswold Flour's premier top tips for celebrating the big day.

First on the list is to just bake! It doesn't matter what you bake, bread, cakes, biscuits or cookies, just bake something! And it doesn't matter if you are a skilled, regular baker or a total neophyte, because their are plenty of recipes in books, magazines or online for lots of stuff you can bake yourself, savoury or sweet. Some recipes are fairly complex, some are basic, so there's inspiration for everyone, no matter what their skill levels might be.

And it will be a nice ideas experienced bakers to encourage non-baking family members or friends to have a bash at a more easy recipe. Sharing our skills can be great fun for everyone.

Why not immerse your whole self in a morning or afternoon of baking? Enjoy the benefits of taking some time to relax and enjoy the benefits of switching off from the strains and stresses of everyday life. Maybe tune in to Classic FM for some musical inspiration?

If you have children, why not get them involved in the baking process? Share your knowledge with them.

Try a new recipe? Here's one for Red Velvet Cookies https://cotswoldflour.com/blogs/cakes/red-velvet-valentines-cookies

If you feel the need for some interaction with other bakers you can participate in an online baking community like the free-to-join Cotswold Flour Baking Club. You'll find yourself inspired, checking out new recipes, taking part in competitions, enjoying useful and comforted by the support you'll receive. https://cotswoldflour.com/pages/baking-club

Got a good cause that you raise money for? This time why not launch a bake sale (perhaps with like-minded people?) and raise money for that good cause.

You've got the baked goods that you have created, so why not get your family members and friends to come round to your home to help you celebrate World Baking Day by helping to eat your baked goods? Perhaps they can supply something suitable to drink, and some charcuterie and selected cheeses and fresh butter to complement your baked goods?

Sophie Carey, Bakery Development Manager for Matthews Cotswold Flour, says: “'Baking is one of our most ancient crafts and it is just as important today as it ever has been!"

For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Mastering the Art of Baking: Tips and Tricks for Perfect Pastries and Breads

Whilst we were enjoying a loaf of bread my wife made, I thought: "We really do need to write about making bread." Here is the result.

Baking is more than just following a recipe; it's a delicate dance between ingredients, techniques, and timing. 

Whether you're a seasoned baker or just starting out on your culinary journey, mastering the art of baking is a rewarding endeavour. In this blog post, we'll explore some invaluable tips and tricks to help you achieve perfection in your pastries and bread-making adventures.

Start with Quality Ingredients:

The foundation of any great baked good lies in the ingredients you use. Opt for high-quality flour, fresh eggs, real butter (or top quality plant-based alternatives if baking for vegans) and top-notch spices and flavourings. Using fresh ingredients will elevate the taste and texture of your creations, making them truly memorable.

Precision in Measurements:

Although there's a good deal of artistry and a certain amount of magic involved, we must remember that baking is a science, and precision is key. 

Invest in a good set of scales, measuring items and spoons, and follow recipes closely, especially when it comes to ingredients like flour, sugar, and leavening agents. Even slight deviations can significantly impact the final result.

Understand Your Oven:

Every oven has its quirks, so take the time to get to know yours. Invest in an oven thermometer to ensure accurate temperature readings, and be mindful of hot spots and uneven heat distribution. Adjust baking times and temperatures accordingly to achieve consistent results.

Master the Techniques:

From folding and creaming to kneading and proofing, mastering fundamental baking techniques is essential for success. Take the time to practice and hone your skills, whether it's achieving the perfect pie crust or mastering the art of the flaky croissant.

Don't Overmix:

Overmixing can lead to tough, dense baked goods, particularly with recipes that involve flour. Mix ingredients until just combined to avoid overdeveloping gluten, which can result in a less-than-ideal texture.

Embrace the Resting Period:

Many recipes call for resting or chilling the dough before baking. This allows flavours to meld and develop, while also giving the dough time to relax, resulting in better texture and structure. Don't rush this step, it's often the secret to bakery-quality results.

Experiment with Flavours and Textures:

Baking is as much about creativity as it is about technique. Don't be afraid to experiment with different flavours, fillings, and textures to put your own unique spin on classic recipes. Whether it's adding a hint of citrus zest to your scones or incorporating nuts and seeds into your bread, let your imagination run wild.

Practice Patience:

Good things come to those who wait, especially in the world of baking. Whether it's waiting for dough to rise or allowing a cake to cool before frosting, patience is essential. Rushing the process can lead to disappointment, so take your time and savour the journey.

Baking is a timeless art form that rewards patience, precision, and passion. By incorporating these tips and tricks into your baking routine, you'll be well on your way to creating picture-perfect pastries and breads that will impress friends and family alike. So roll up your sleeves, preheat that oven, and let the aroma of freshly baked treats fill your kitchen, it's time to unleash your inner baker!

(Image courtesy of congerdesign from Pixabay)

The Art of Baking: Crafting Your Own Biscuits or Cookies at Home

In the realm of culinary delights, few things evoke the warmth and comfort quite like the aroma of freshly baked biscuits or cookies wafting through the kitchen. 

Whether it's a simple pleasure enjoyed with a cup of tea or a labour of love shared with friends and family, baking these delectable treats at home is an experience that combines creativity, skill, and just a little sprinkling of homemade magic, too.

Join me on a journey into the world of homemade biscuits and cookies, where we'll explore the joys of crafting these irresistible delights from scratch.

The Beauty of Homemade Baking:

There's something inherently special about homemade baked goods. Beyond the tantalising flavours and textures, there's a sense of pride and satisfaction that comes from creating something with your own hands. Baking biscuits or cookies at home allows you to control the quality of ingredients, customise flavours to suit your taste preferences, and infuse each batch with a dash of love and care. And you can make sure that you can provide people with allergies biscuits or cookies that they can safely eat without fear of triggering an allergic reaction.

And don't forget, you can also make savoury biscuits, too. For example, I'm rather partial to cheese straws, especially homemade ones!

Getting Started:

The beauty of baking biscuits or cookies lies in its accessibility. With just a few basic ingredients and some kitchen essentials, you can embark on your baking journey with confidence. Flour, sugar, butter, eggs, and leavening agents serve as the foundation for most recipes, while add-ins like chocolate chips, nuts, or dried fruit offer endless possibilities for experimentation. Armed with a mixing bowl, a wooden spoon, and a trusty oven, you're ready to unleash your creativity and bring your baking visions to life.

Choosing Your Recipe:

When it comes to selecting a recipe, the options are virtually limitless. From classic chocolate chip cookies to buttery shortbread biscuits, there's a recipe to suit every taste and occasion. Whether you're craving a chewy, indulgent treat or a delicate, melt-in-your-mouth delight, there's no shortage of inspiration to be found in cookbooks, online resources, or family heirlooms passed down through generations. 

Feel free to put your own spin on traditional recipes by incorporating unique flavour combinations or innovative techniques, after all, baking is as much about creativity as it is about following instructions.

The Art of Baking:

Once you've chosen your recipe, it's time to roll up your sleeves and dive into the art of baking. Preheat your oven, gather your ingredients, and embark on a culinary adventure that's equal parts science and art. Follow each step with precision, from creaming together butter and sugar to folding in flour and other dry ingredients. Pay attention to texture and consistency, adjusting as needed to achieve the perfect balance of flavours and textures. And don't forget the most important ingredient of all, patience. Baking is a labour of love that rewards those who take the time to savour each step of the process.

The Joy of Sharing:

As your biscuits or cookies bake to golden perfection, the anticipation builds, filling your kitchen with warmth and excitement. Finally, the moment of truth arrives as you remove your creations from the oven, their heavenly aroma filling the air and beckoning all who pass by. 

Whether enjoyed fresh out of the oven with a cold glass of milk or packaged up as thoughtful gifts for loved ones, homemade biscuits and cookies have a way of spreading joy and bringing people together. So go ahead, indulge your sweet tooth and share the love, after all, there's no sweeter reward than seeing the smiles on the faces of those who enjoy your homemade treats.

In a world filled with pre-packaged convenience foods, there's something truly special about taking the time to bake your own biscuits or cookies at home. From the therapeutic process of mixing and kneading to the joy of sharing your creations with others, homemade baking is an experience that nourishes both body and soul. So gather your ingredients, preheat your oven, and let the magic of baking transport you to a world of sweet delights and endless possibilities. Happy baking!

Here are some online resources for biscuit and cookie recipes:-

https://www.bbcgoodfood.com/recipes/collection/biscuit-recipes

https://www.delish.com/cooking/g1956/best-cookies

Embrace the Warmth: The Joys of Baking Your Own Bread at Home

The genesis of this story? My wife and I were recently enjoying some delicious home baked bread with some real butter and we thought "Why not write about the joys of baking your own bread at home?" So, here we are!

In recent years, the art of bread baking has seen a remarkable resurgence. While the convenience of shop-bought loaves may seem appealing, there's an undeniable charm and satisfaction that comes from creating your own bread at home. 

From the tantalising aroma that fills your kitchen to the pride of slicing into a freshly baked loaf, the joys of baking bread from scratch are unparalleled. 

Let's get into the myriad reasons why more and more people are turning to their kitchens to knead, prove, and bake their own bread.

Therapeutic Ritual:

Bread baking is a therapeutic ritual that allows you to slow down, disconnect from the chaos of the outside world, and immerse yourself in the simple pleasures of the kitchen. The rhythmic process of mixing ingredients, kneading dough, and watching it rise creates a meditative experience that soothes the mind and nourishes the soul. In a fast-paced world, baking bread offers a much-needed respite, a chance to embrace mindfulness and find joy in the present moment.

Creative Expression:

Baking your own bread is a canvas for creativity. With a basic understanding of ingredients and techniques, the possibilities are endless. Whether you prefer a rustic sourdough boule, a fragrant cinnamon-swirl loaf, or a hearty whole wheat bread studded with seeds and grains, you have the freedom to experiment and tailor recipes to suit your taste preferences. From shaping intricate designs to incorporating unique flavour combinations, each loaf becomes a reflection of your culinary imagination.

Quality Ingredients:

When you bake your own bread, you have full control over the ingredients that go into it. Say goodbye to preservatives, additives, and artificial flavourings commonly found in shop-bought bread. Instead, you can opt for higher-quality flour, perhaps even milled in your own area, locally sourced honey, organic grains, and other wholesome ingredients. Not only does this ensure a superior taste and texture, but it also allows you to prioritise your health and well-being by nourishing your body with real, nutrient-rich foods.

Sensory Delight:

Few things compare to the sensory delight of baking bread at home. As the dough transforms from a sticky mass into a smooth, elastic ball, you'll marvel at the tactile sensation beneath your fingertips. The aroma of yeast, flour, and warmth fills the air, signalling the magic unfolding in your oven. And when the timer finally chimes, heralding the arrival of a golden-brown loaf, your senses are rewarded with the sight, smell, and sound of culinary perfection.

Community and Connection:

Bread has a remarkable ability to bring people together. Whether you're sharing a loaf with loved ones over a leisurely brunch or gifting a freshly baked boule to a neighbour in need, the act of sharing bread fosters a sense of community and connection. In a world that often feels divided, breaking bread with others reminds us of our shared humanity and the simple joys that unite us across cultures and generations.

Conclusion:

In an age of instant gratification and pre-packaged convenience, the art of baking bread at home offers a welcome antidote. From the therapeutic ritual of kneading dough to the sensory delight of savouring a warm slice, the joys of bread baking extend far beyond the kitchen. So why not embrace the warmth and magic of homemade bread? Roll up your sleeves, preheat your oven, and let the journey begin. After all, there's nothing quite like the taste of a loaf made with love from your own two hands.

A Beginner's Guide to Mastering French Pastries at Home

French pastries are renowned worldwide for their exquisite taste, delicate textures, and artistic presentation. From buttery croissants to decadent macarons, mastering the art of French pastry-making can seem like a daunting task for beginners. 

However, with the right guidance and a bit of practice, anyone can elevate their baking skills to create these delectable treats in the comfort of their own kitchen. In this beginner's guide, we'll explore the essential tips and techniques to help you embark on your journey to becoming a French pastry aficionado.

Start with the Basics: Before diving into complex recipes, familiarise yourself with the fundamental techniques and ingredients used in French pastry-making. Learn how to make a basic pâte sucrée (sweet pastry dough) or pâte brisée (shortcrust pastry), as they serve as the foundation for many French desserts.

Invest in Quality Ingredients: The quality of ingredients directly impacts the final outcome of your pastries. Opt for high-quality butter, fresh eggs, and fine flour to achieve the best results. Additionally, use authentic ingredients like pure vanilla extract and premium chocolate to enhance the flavours of your creations.

Understand the Importance of Temperature: Temperature control is absolutely critical in French pastry-making, as it affects the texture and structure of your baked goods. Ensure your ingredients are at the right temperature, cold butter for flaky croissants, room temperature eggs for smooth custards, and chilled dough for perfectly shaped biscuits.

Master the Art of Laminated Dough: Laminated dough is the secret behind many iconic French pastries such as croissants and palmiers. Learn how to properly layer butter and dough to create flaky, buttery layers that melt in your mouth. Though it requires patience and precision, the end result is well worth the effort.

Learn how to make good quality Choux pastry, the star of many examples of French pastries, including eclairs.

Practice Precision and Patience: French pastry-making is all about precision and attention to detail. Follow recipes meticulously, measure ingredients accurately, and don't rush the process. Allow dough to rest and chill as needed to develop optimal flavour and texture.

Embrace the Artistry: French pastries are not only delicious but also visually stunning, too. Experiment with different shapes, decorations, and finishes to add your own artistic flair to each creation. Whether it's piping delicate rosettes of cream or mastering the art of sugar work, let your creativity shine through in your pastries.

Learn from Mistakes: Don't be discouraged by failed attempts, instead, view them as valuable learning experiences. Analyse what went wrong, whether it's overworked dough or underbaked pastries, and adjust your technique accordingly. With each mistake, you'll gain insights that will help you improve your skills.

Seek Inspiration and Resources: Expand your knowledge and repertoire by exploring French pastry cookbooks, online tutorials, and culinary workshops. Follow renowned pastry chefs on social media for inspiration and insights into their techniques. Join online baking communities to connect with fellow enthusiasts and exchange tips and recipes.

Practice, Practice, Practice: Like any craft, mastering French pastry-making requires practice and perseverance. Don't be discouraged by initial setbacks, keep honing your skills, experimenting with new recipes, and refining your techniques. With dedication and determination, you'll soon be creating exquisite French pastries that rival those found in patisseries.

Share and Enjoy: The joy of French pastry-making lies not only in the process but also in sharing your creations with loved ones. Host a French-themed dessert party or surprise friends and family with a homemade assortment of macarons, éclairs, and tarts. Celebrate your achievements and savor the fruits of your labor together.

In conclusion, mastering French pastries at home is a rewarding journey that combines artistry, precision, and passion. With the right guidance, practice, and a sprinkle of patience, you can elevate your baking skills to create stunning and delicious treats that capture the essence of French culinary tradition. So don your apron, preheat your oven, and embark on your delicious adventure into the world of French pastry-making – bon appétit!

Unveiling the Truth Behind Alternative Flours: Why They Struggle to Rival Wheat Flour in Taste and Baking

In the arena of baking, flour stands as the cornerstone ingredient, wielding the power to transform mere ingredients into culinary wonders. 

Yet, in recent years, a surge of interest in alternative flours has emerged, fueled by health concerns, dietary restrictions, and culinary experimentation. 

From almond flour to coconut flour, these alternatives promise a plethora of benefits, from gluten-free options to heightened nutritional profiles. 

However, despite their growing popularity, many find themselves disappointed by the lacklustre taste and subpar baking results of these alternatives when compared to traditional wheat flour. In this exploration, we delve into the intricacies behind why alternative flours often fall short in both flavor and baking prowess.

1. Composition Disparities:

At the heart of the matter lies the fundamental differences in composition between wheat flour and its alternatives. Wheat flour boasts a unique protein known as gluten, which provides the elasticity and structure necessary for baked goods to rise and maintain their shape. 

In contrast, alternative flours such as almond, coconut, or chickpea or pea lack gluten, resulting in denser, crumblier textures and diminished rise in baked goods. The absence of gluten poses a significant challenge in achieving the desired lightness and fluffiness characteristic of many baked treats.

2. Flavor Profile Variations:

Beyond structural disparities, alternative flours often exhibit distinct flavor profiles that deviate from the neutral or expected taste of wheat flour. Almond flour, for instance, imparts a nutty essence, while coconut flour exudes a subtly sweet coconut flavour. Pea flour often tastes a little like pea soup.

While these distinctive tastes can enhance certain recipes, they may clash with the intended flavour profile of traditional baked goods, leading to a perceived inferiority in taste. Additionally, the high fat content of some alternative flours, such as almond or coconut flour, can contribute to a greasy mouthfeel, further detracting from the overall sensory experience.

3. Absorption and Moisture Challenges:

Another stumbling block in the realm of alternative flours lies in their varying absorption capacities and moisture retention abilities. Unlike wheat flour, which maintains a consistent level of absorption across different recipes, alternative flours require precise adjustments to liquid ratios to prevent dry, crumbly results or overly dense textures. Moreover, the fibrous nature of some alternative flours, such as coconut or almond, can absorb excessive moisture, leading to soggy or gummy outcomes if not carefully managed.

4. Processing and Quality Control:

The production processes employed in creating alternative flours also play a pivotal role in their performance. Wheat flour undergoes extensive milling and refinement, resulting in a finely ground, uniform product ideal for baking applications. In contrast, alternative flours often undergo less rigorous processing, leading to inconsistencies in texture and quality. Variations in particle size and purity can profoundly impact the final outcome of baked goods, contributing to uneven textures and off-flavours.

5. Culinary Adaptation and Expertise:

Successfully harnessing the potential of alternative flours necessitates a degree of culinary finesse and adaptability. Achieving optimal results often requires experimentation, precise measurement, and a keen understanding of the unique characteristics of each flour variety. While some may find joy in the challenge of mastering the art of alternative baking, others may find themselves discouraged by the steep learning curve and unpredictable outcomes.

In conclusion, while alternative flours offer a tantalizing array of health benefits and culinary possibilities, they often struggle to rival the taste and baking performance of traditional wheat flour. The absence of gluten, variations in flavor profiles, challenges in absorption and moisture control, processing disparities, and the need for culinary adaptation collectively contribute to their shortcomings. 

However, with patience, creativity, and a willingness to embrace trial and error, aspiring bakers can unlock the full potential of alternative flours, paving the way for a world of delectable, nutritious delights.

Want to take your cookery to the next level and beyond? The School of Artisan Food Announces a Four-Week Summer School

The School of Artisan Food,which is a not-for-profit school dedicated to inspiring and helping people from all walks of life to learn about healthy, sustainable and delicious food, is justifably proud to be celebrating its 15th anniversary in 2024, having opened its doors back in 2009. 

To mark the anniversary, the School, set in the middle of 15,000 acres of rolling parkland on the beautiful Welbeck Estate at the edge of Nottinghamshire's Sherwood Forest, has announced a special summer programme for 2024 featuring over 40 short courses during July and August. 

The highlight of this year's line-up is a four-week Artisan Summer School, the only artisan summer school of its kind, offering students the opportunity to become immersed in the world of artisan bread baking, viennoiserie, patisserie, pizza making, BBQ and ice cream making, too.

The School of Artisan Food offers a wide range of hands-on courses which are taught all year-round by world-class tutors, from bread to charcuterie, cheesemaking to patisserie and more, with courses ranging from a half day short course to a full BSc (Hons) degree. 

Since the school was opened 15 years ago, it has seen over 15,000 students from all walks of life pass through its doors, with many students going on to form artisan businesses of their own both in the UK and further afield.

Artisan Summer School

Running from 29 Jul -23 Aug 2024, the Artisan Summer School is suitable for home bakers and anyone with a love of artisan food. 

No previous experience is required as students will be guided by the school's world-class tutors Kevan Roberts, Sally-Ann Hunt and Martha Brown to establish strong foundations and progress to advanced skills.

Summer School students will be taught in a small group in the School of Artisan Food's specialist training rooms, gaining much hands-on experience to develop their knowledge, techniques and confidence day-by-day. Highlights will include:

Learning the basics of baking bread, making tinned loaves, bread rolls, brioche, pizza and sourdough;

Graduating to more advanced techniques, including creating gluten-free and buckwheat dough;

Making traditional English pies with hand-raised hot water pie crusts;

Studying artisan patisserie, producing raspberry and meadowsweet financiers, milk chocolate and sesame choux buns, and venison and wild garlic petivier;

In the School's special dedicated teaching dairy, students will make ice cream, butter and yoghurt;

Learning Viennoiserie, producing a range of sweet and savoury laminated pastries, including pain au chocolat, zaatar, gruyere croissants and Danish pastries;

Out of the kitchen, students will also enjoy a visit to a local flour mill to see first-hand how flour is produced; a foraging walk; a picnic by the boating lake; and a behind the scenes tour of the artisan producers based on the Welbeck Estate, including Welbeck Bakehouse, Welbeck Abbey Brewery, DropWorks Rum Distillery, and Stichelton Dairy.

For students who wish to enjoy a truly immersive experience, accommodation is also available on the Welbeck Estate, just yards from the school itself.

Price: £3,995, or £4,995 with accommodation.

Short Courses

In addition to the Summer School, further highlights in the 40-strong short course programme running at The School of Artisan Food this summer will include:

Introduction to Sourdough Baking with Emmanuel Hadjiandreou

Smoking and Curing with Sally-Ann Hunt

Introduction to Fermenting and Pickling with Lindy Wildsmith

Woodfire Pizza with David Finn

Pig in a Day with Andrew Sharp

The school is also delighted to reveal the launch of three new patisserie courses with tutor Martha Brown. By popular demand, these courses, ranging from 1-3 days will cover Pastry Fundamentals (1 day), Vegan Pastry and Viennoiserie (2 days) and Creative Patisserie (3 days).

Prices start at £95 for a half-day course.

For more information, please visit www.schoolofartisanfood.org or call 01909 532 171

To view the School of Artisan Food's full summer programme, visit www.schoolofartisanfood.org/courses 

For more on the Artisan Summer School, visit https://www.schoolofartisanfood.org/courses/artisan-summer-school

Baking with a Twist: Reinventing Classic Desserts with Unique Ingredients

There's nothing quite like the joy of indulging in a classic dessert, but what happens when you add a dash of creativity and a sprinkle of innovation to the mix? 

The result? A delightful journey into the world of baking with a twist. 

In this blog post, we'll explore the art of reinventing classic desserts by incorporating unique ingredients that elevate the flavours and bring a fresh perspective to beloved treats.

The Magic of Unconventional Flours:

Traditionally, all-purpose flour has been the star in most dessert recipes. However, modern baking enthusiasts are experimenting with a variety of alternative flours to add depth and nutritional benefits to their creations. 

Almond flour, coconut flour, and even chickpea flour are becoming popular choices, imparting unique textures and subtle flavours to classic recipes. Whether you're making cookies, cakes, or pies, these alternative flours can transform your baking game.

Sweet Surprises: Unusual Sweeteners:

Move over granulated sugar, there's a whole world of sweeteners waiting to tantalize your taste buds. From honey and maple syrup to agave nectar and date sugar, these alternatives bring nuanced sweetness and distinctive notes to your desserts. (That's Food and Drink loves using agave nectar in our cooking.)

Experimenting with different sweeteners not only adds complexity to your recipes but also caters to various dietary preferences, making your treats accessible to a wider audience.

Spice it Up: Exotic Spices for Flavour Explosions:

Spices are the secret weapons in any baker's arsenal, and incorporating exotic flavours can turn a classic dessert into a culinary masterpiece. Think beyond cinnamon and nutmeg – cardamom, saffron, and even black pepper can impart an unexpected twist to your creations. These spices not only add depth but also evoke a sense of adventure for those willing to explore new flavour profiles.

Veggie Ventures: Sneaking in Vegetables for Moisture and Nutrients:

Vegetables in desserts? Absolutely! Carrots, zucchini, and sweet potatoes are just a few examples of veggies that can add moisture and nutritional value to your treats. Grated or pureed, these vegetables seamlessly blend into batters, creating moist and flavourful results. Not only does this unconventional approach contribute to a healthier dessert, but it also introduces a delightful element of surprise.

Dairy-Free Delights: Non-dairy Substitutes for Luscious Treats:

For those with dietary restrictions or a preference for plant-based options, experimenting with non-dairy substitutes opens up a world of possibilities. Coconut milk, almond milk, and oat milk can replace traditional dairy products, offering a rich and creamy texture without compromising on taste. Vegan baking has come a long way, and these alternatives ensure that everyone can enjoy delectable desserts. (We at That's Food and Drink are rather partial to oat milk cream.)

Baking with a twist is a journey of imagination, experimentation, and a willingness to break free from conventional norms. By embracing unique ingredients, bakers can reinvent classic desserts, surprising and delighting taste buds along the way. 

So, gather your unconventional flours, sweeteners, spices, and veggies – it's time to embark on a baking adventure that transcends the ordinary and elevates the art of dessert-making to new, exciting heights.

(Image courtesy of 俊哉 佐伯/Toshiya Saeki from Pixabay)

Part-Time Baker - Simple Bakes Without the Stress by Florence Stanton

Forget having to spend hours in the kitchen following difficult, complicated instructions! 

In Part-Time Baker, each recipe is clearly labelled with 'Hands-on time' and 'Total time' to make it crystal clear exactly how much effort you'll need to put in. 

Many of the bakes can be prepped in just 10 minutes and there are plenty of cheats and tips for impressive results. There's no need for you to own loads of obscure baking equipment and all the recipes can be scaled up for sharing or scaled down for enjoying by yourself.

Delicious, speedy baking recipes for every occasion – morning, noon and late-night snack, including:

• Cheat's Almond Croissants

• 3-Ingredient Chocolate Twists

• Speedy Sesame Bagels

• Spiced Ginger Traybake

• Vegan No-Bake Chocolate and Pistachio Bars

• Spring Green, Pesto and Courgette Flower Tart

• Mini Pina Colada Loaf Cakes

• Sugar Cinnamon Popovers with Warm Honey

• Espresso Martini Cake

• Molten Caramel Brownie Skillet

Part-time Baker is all about reducing the hours you need to spend in the kitchen, giving you more time to enjoy the tasty results. 

Whether you're new to baking or managing a busy schedule, you'll find realistic recipes that look good and taste fantastic.

Florence Stanton started her own online baking social media account @Tasting.Thyme in Aberdeen, Scotland in 2021. She now has over 120k followers, and every day she celebrates self-love through good food and good vibes with zero mention of calories. It showcases easy, approachable, and delicious bakes, both sweet and savoury, that show you don't need fancy training, a huge kitchen or every tool to create truly wonderful food.

The photography is by Majaja Smend.

The Cake & Bake Show Is Back - With Freshly Baked Content and a Star Line-Up of Celebrities and Experts

The Cake & Bake Show will open its doors for five fun-filled days from 22 to 26 November at Olympia London. The ultimate event in the baking calendar promises a day filled with everything baking, cake decorating, and sugarcraft.

Featuring a star-studded line-up of celebrities and experts, an action-packed schedule of live demos and hands-on masterclasses, plus show-stopping cake displays and top baking brands to shop from, The Cake & Bake Show is the go-to destination for bakers at all levels, hobby bakers and professional bakers alike will leave The Cake & Bake Show inspired to bake even more.

Juliet Sear, professional baker, author, and TV personality known for her appearances on ITV's This Morning, will join the line-up of celebrities and experts who are set to share their recipes, top tips, tricks, and hacks on The Sugarcraft and Decorating Stage and at The Christmas Kitchen.

Juliet said: “This year will be one of the best Cake and Bakes ever. Come catch my sessions on how to make a stunning Christmas wreath cake and how to make everyone's favourite Christmas movie cupcakes.”

Also taking centre stage on The Sugarcraft & Decorating stage is master pâtissier Eric Lanlard, known for his popular baking school & patisserie based in London, Cake Boy, and his award-winning TV shows on Amazon Prime and National Geographic. He will be leading sessions on how to create spectacular festive centrepieces and how to make a beautiful clementine and pomegranate cake that's certain to be the talk of the Christmas table for anyone who makes it.

Oli the Choc, known for his stunning chocolate work, as well as his appearances on Blue Peter and Channel 4's Steph's Packed Lunch; and Molly Robbins, known for her appearance on 'Extreme Cake Makers' will also be sharing their top tips, tricks, and hacks to create the perfect cakes and bakes.

Visitors can get hands-on in Pro Masterclasses with top-tier baking influencers and content creators including Emma Wills of Foodie Fix, Karen Davies, Lady Berry Cupcakes, and Kendra Grove of Wildchild Cakes, to name only a few. 

Sessions will include how to hand-ice festive biscuits, create fondant cake toppers, prepare the perfect sourdough, write and publish your cookbook, dominate social media in the cake world, build a baking business and much more.

As well as being inspired by the experts to take their baking to the next level, visitors can shop the latest must-haves and stock up on essentials to create the perfect cakes and bakes. From cookie cutters, stamps, sprinkles, and toppers, to icing, food colouring, ingredients, cake boxes and much more, they'll find everything they need from their favourite brands.

The Cake & Bake Show's much-loved Cake Competition sponsored by The Baking Company will return, welcoming bakers of all ages and levels to enter. The theme for this year's competition is 'Inspired by Disney', to celebrate the iconic brand's 100th Birthday. With the option of three categories to enter, the competition is open to all and is an opportunity to express creativity and the skills needed to create extravagant cakes. Prizes for 1st, 2nd and 3rd in each category include a cash prize of £1,000, plus appliances provided by The Baking Company.

The Cake & Bake Show takes place from Wednesday 22nd to Sunday 26th November, 10am to 5pm, at Olympia London. For more information and to book tickets visit: www.thecakeandbakeshow.co.uk

Matthews Cotswold Flour Signs Foodbod as Brand Ambassador This Sourdough September

Perfectly timed for the month of Sourdough September, Britain's leading speciality flour producer, Matthews Cotswold Flour, has appointed Elaine Boddy from Foodbod Sourdough as its first ever Brand Ambassador.

Elaine Boddy is a world-renowned sourdough baker, who has published three books all about sourdough, has a large and loyal international baking community, and is a big supporter of Matthews Cotswold Flour.

All of Elaine's recipes and sourdough creations have been made and tested using Matthews Cotswold Flour, so she has a wealth of knowledge and expertise about the company's high-quality products. Elaine knows how all their flours feel, taste and behave, plus she knows all about how best to use them when making sourdough and other recipes.

Elaine says: “I am so excited to be taking on this role, to be uniting my sourdough world with a business I really love, and to be formalising my relationship with Matthews Cotswold Flour. I have used and recommended their flours for so long now, I know exactly how they behave in sourdough baking and how to maximise my recipes for home bakers using this great range.

“I think this is a fantastic opportunity for myself and Matthews Cotswold Flour, and I look forward to unveiling our new VIP Super Sourdoughers Club - check the website for more details and sign up now!”

Bertie Matthews, who has, in our opinion, the absolutely to job of being Managing Director at Matthews Cotswold Flour, says: “We've worked closely with Elaine for some time already, and have always been impressed by her sourdough recipes and her undoubted expertise. It's really absolutely fantastic to have her on our team, and we're looking forward to creating lots of new Sourdough content and resources for our home baking community together!”

Elaine will be of great assistance help to Matthews Cotswold Flour's home bakers, with her extensive experience of being a home baker herself. Elaine bakes everything in her home kitchen, using only standard domestic ovens and apparatus. 

She offers real, straightforward, useable advice for home bakers, because they are from a home baker, herself. Elaine also hosts a food podcast, The Foodbod Pod, which is all about food!

Elaine has been a part of the Matthews Cotswold Flour family for a while now, using their flours in all of her baking. She has supported the artisan miller, both online and in person, and they are absolutely thrilled and delighted to be working together to develop an exciting new Cotswold Flour Sourdough Experience. 

www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Caramelised Orange, Cardamom & White Chocolate cake

That's Food and Drink has been granted the honour and privilege of sharing this stunning recipe from Naomi Rose, The famed Baking Boss.  

This caramelised orange cake is great as an afternoon tea cake as well as a pudding served with extra caramel sauce.

Naomi writes I used some ground almond in this recipe as well as I think it works very nicely with the orange, white chocolate and cardamom flavours.

If you want to make some extra caramel sauce, just double the caramel part of the recipe and add extra orange juice when making the caramel.

Ingredients

 

Caramel Sauce

200 grams Caster sugar

60 grams Unsalted butter cubed and at room temperature

1/2 Orange juice only

Cake

2 Oranges One cut into thin slices and halved, one just zest and juice

200 grams Unsalted butter softened

200 grams Light brown sugar

4 Eggs

1 tsp Mixed spice

1 tsp Baking powder

4 Cardamon pods husks removed and seeds crushed

1/2 Salt

150 grams Self-raising flour

75 grams Ground almonds

100 grams White chocolate drops

Instructions

 

Caramel sauce

In a heavy-based saucepan, add the caster sugar with 3 tablespoons of water. Heat on a medium heat, stirring occasionally, until all the sugar has dissolved.

Once the sugar has dissolved, turn up the heat and bring to the boil. Stir constantly until the sugar starts to go golden brown. Be careful not to let the caramel burn!

Once the caramel has turned golden brown, take off the heat and carefully whisk in a little of the butter at a time follow by the orange juice until fully combined. Set aside to cool slightly.

Make the cake

Lightly grease and line a deep loose bottom (or springform) 20cm cake tin. Preheat the oven to 170°C.

In the bottom of tin, arrange the orange slices in a circle, slightly overlapping, so they cover the base of the tin. Pour the caramel on top of the orange slices and spread evenly over the oranges.

In a large bowl, add the butter and light brown sugar. Using a stand mixer or electric hand mixer, beat together for two or three minutes until all the ingredients are combined.

Whilst beating the mixture, add the eggs gradually one at a time. Don't worry if the mixture splits.

Fold the orange zest, baking powder, cardamom, salt, self-raising flour and ground almond and flour into the mixture. Then fold in the white chocolate.

Transfer the mixture to the tin and bake in the oven for 45-50 minutes. Check after 25 mins and if starting to brown on top, cover with tin foil.

Once the cake is baked, take out of the oven and brush the bottom with the orange juice. Leave it for about 10 minutes then transfer to a wire rack to cool. Top tip: you might need to run a knife around the edge of the tin to loosen it. Leave to cool completely.

To learn more about Naomi please visit https://bakingboss.net or check out her video, here:-

B. Dylan Hollis Makes Vintage Pies | Baking Yesteryear (Penguin Random House video)

That's Food and Drink loves apple pies. Our parrot also helps us to consume some of the apples used to create apple pies.

But what if we were to tell you that there are some apple pie recipes that don't, actually, contain any real apples?

In this tutorial video baking expert, cookbook author and Tiktok and YouTube star, Bermudan B. Dylan. Thomas will show readers of That's Food and Drink how to make two such pies via the magic of the Penguin Random House YouTube channel:-

 

Thank you B. Dylan Hollis and Penguin Random House for sharing this on YouTube.

(I'm going to be ordering my copy of Baking Yesteryear later this week.)

Baking Yesteryear by B. Dylan Hollis (Interview)

Baking Yesteryear by B. Dylan Hollis is a book that hold hundreds of (mainly) baking recipes from over the last 100 or so years, collated, tested and sometimes reimagined for modern home cooks and professional chefs who might be looking for a spot of inspiration for their own baking endeavours by YouTuber and TikToker B. Dylan Hollis.

B. Dylan Hollis is one of Bermuda's best exports in recent years. He has worked very hard over the past three years to perfect his first cook book, which lists the baking recipes on a remarkably sensible decade-by-decade basis. All the recipes have been baked and taste tested multiple times to make sure they belong in the book.

There are pies, cakes, breads, gluten free recipes and savoury and sweet treats to wow everyone with.

Decades covered are the 1900s right through to the 1980s. 

The book is available via Amazon and other bookshops/bookstores. The RRRP in Pounds Sterling is £20.00, the Amazon price is £15.49, or £9.99 on the Kindle format.

The following is an interview of B. Dylan Hollis by a fellow chef and author of cookbooks, on QVC.

I will be placing an order for this book very soon. I think my wife and I will enjoy it very much indeed!

Baking Yesteryear

Baking Yesteryear is a baking cookery book written by baking enthusiast and TikTok and YouTube star B. Dylan Hollis. 

It covers interesting baking recipes from throughout the 20th century

If you'd like to know what baking recipes that your grandparents and great-grandparents made and have a go at baking them for yourself, then this book is for you. 

In it B. Dylan Hollis highlights some of the most unique baking treats of yesteryear.

Take a trip back in time on a delicious jaunt through the 100 years of the 20th century as Dylan shows you how to bake vintage treats, many of them long-forgotten baking gems.

With Dylan's quirky humour and baking gusto, you'll find yourself baking savoury and sweet forgotten treats. 

Over the years Bermudian Dylan has baked hundreds of recipes from scores of antique cookbooks and recipe booklets and official government publications.

He has selected the top of these recipes for this bakebook, with top recipes from each decade.

However, there are some recipes included that might not have stood the test (or taste?) of time as they are said to be spectacularly dreadful! But why not give these a try, too? You can't say you weren't warned!

A few of Dylan's favourites are:

- 1900s Cornflake Macaroons

- 1910s ANZAC Biscuits

- 1930s Peanut Butter Bread

- 1940s Chocolate Sauerkraut Cake

- 1950s Tomato Soup Cake

- 1970s Potato Chip Cookies

It's available on pre-order from Amazon.co.uk in hardback at £17.60.

Use your loaf! Let's Talk About Food: The New Foodbod Pod

Self-taught sourdough expert and guru, Elaine Boddy has just launched her new podcast which she has called The 'Foodbod Pod'. 

What is it? It's the total celebration of food by food lovers, with inspiration and practical tips for every home cook. Each episode is available from Foodbodpod.com and is also available to watch on the The Foodbod Pod Youtube channel.

In the podcast, Elaine, and her co-presenter David Treadway, talk to home-cooks and bakers, food producers, food writers, recipe developers, food bloggers, professional cooks, and others associated with the food world. 

As they chat with guests, each will be asked for their top three tips in the kitchen, as well as their favourite ways of using leftover foods. 

Elaine explains: “If I read a food magazine or watch a food show, it's always about the tips. Because that's what I find most interesting. I read recipes to learn about the whole dish, but I'm also looking for those tips, the little things people do in their kitchens that they don't even realise they're doing.”

She went on to say: “My other great love is leftovers. To me they are the bomb, they have so much flavour because they've had time for the flavours to develop. There's so much you can create out of leftovers. So tips and leftovers are massive things for us.”

Elaine and David also discuss relevant and current food issues, including such things as the cost of living crisis and how to tweak your cooking accordingly. 

Elaine explains: “Our aim is to talk to chefs and cooks at various levels, ensuring the subject matter we cover is relevant, real and attainable for our listeners who are home-cooks from around the world. 

"We also collect recipes to post on our website, Foodbodpod.com and each episode is also available to watch on the The Foodbod Pod Youtube channel so listeners can actually see the recipes being made.”

Elaine, who already has a massive following online, started her food blog, on a whim, in 2013 to chart her progress when she decided to teach herself how to cook her favourite foods. 

A friend challenged her to try making sourdough. She learned about the process and its many nuances through trial and error and eventually landed on her own simplistic way of making sourdough, removing unnecessary steps, mess or waste.

This simple way of making sourdough appealed to a lot of people and Elaine has become famous for her sourdough skills. She is now keen to share more practical skills across a whole range of recipes through her Foodbod pod.

Matthews Cotswold Flour is the main sponsor of the Foodbod pod. Managing Director, Bertie Matthews explains: “One of our key company objectives is to inspire and educate the nation's artisan and home bakers and this new podcast is designed to do this. 

"Elaine is a great friend of Matthews Cotswold Flour and we love her approach to making cooking so accessible for everyone. We were delighted to be able to support the Foodbod Pod and help Elaine share her love of food with an even wider audience.” 

Elaine “Foodbod” Boddy is a recognised food blogger, author and sourdough guru with an international social media following and her own dedicated channels on Instagram, YouTube, TikTok and Facebook.

David Treadway is a broadcast and business professional who was a successful radio producer and member of BBC Radio's senior management team and currently chairs the international satellite distribution and broadcast services company, iKO Media Group.

David is the producer and co-host.

How to Listen:

You can listen to all the episodes of Foodbod pod at Foodbod Pod - let's talk about food! And on all major podcast platforms including Spotify and Amazon

 For more information on Matthews Cotswold Flour visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Brighten Up Your Baking With New Natural Organic Extracts From Steenbergs

Building on the success of their popular Home-Baking extracts and flower waters, Steenbergs has added some essential flavours to the range. Based in sunflower oil rather than alcohol, the aromatic organic Lemon Extract, fruity organic Orange Extract and pungent organic Peppermint Extract are sure to be snapped up by avid home-bakers keen to add a burst of flavour to their cakes, biscuits and puddings.

Steenbergs organic Orange Extract is a lovely smelling extract that uses organic sunflower oil flavoured with organic orange oil. A great complement to desserts like custards and ice cream, or in fruit pies or tarts, and why not try with fish to add a certain sophistication.

Steenbergs organic Lemon Extract has been created particularly for home baking but complements everything from desserts through to chicken especially together with herbs like rosemary and thyme. Another sunflower based extract; this has a glorious lemon citrus aroma and flavour.

How about trying some home made mint choc chip ice-cream with the newly improved organic Peppermint Extract from Steenbergs? Sure to add a real zing to any home baking, this is the perfect complement to chocolate and is, of course, ideal for making your own peppermint creams.

These new organic extracts join the highly acclaimed Almond Extract, which is perfect for marzipan and Bakewell tarts, and the UK and Europe's first organic Fairtrade Vanilla Extract, made from organic Madagascan vanilla.

All extracts come in handy 100ml bottles, which look great in the kitchen whilst tasting and smelling simply divine.

Bring a zest to your baking and get set for spring!

Prices from £4.85; available online at www.steenbergs.co.uk and Orange and Lemon extracts also available from Suma.

FACTFILE:
Based in rural North Yorkshire, Steenbergs Organic was established in 2003 by Axel and Sophie Steenberg. Since the outset, they have been centred on sourcing and packing the best organic spices, herbs and teas that they can find. They are one of the leaders in Fairtrade spices. They also blend spices and herbs to our own recipes creating a range of organic seasonings.

What are their differentiating features?

Completely focused on organic and ethical trading -they source most of their spices direct from growers and grower groups, many of whom are in the developing world, e.g. India, Sri Lanka, Madagascar, Egypt, Vietnam, Indonesia, Turkey. They know down to the region -and often the exact 1 hectare farm- who grew the spices or herbs.

One of the original Fairtrade spices businesses - they worked (and continue to work) with Fairtrade to develop standards for spices, becoming one of the first Fairtrade spices businesses (the other 2 were Italian), launching the first Fairtrade spices range in Europe.

Determined to develop organic and Fairtrade into the quality standard for spices - since the outset, they have been continuously developing the technical side of their spices and herbs.

They work with their producers to improve the quality of their raw materials, as well as having the widest range of low micro spices and herbs in the organic spices/herbs sector. Their new factory is to the highest food technical standard with food grade wall throughout the production and warehouse area and resin floors. At the same time, they brought in new metal detection, check sieving, blending and grinding capability. All staff are trained in food hygiene and safety using external trainers.

Carbon neutral - they are committed to minimising our impact on the environment, so are carbon neutral now. Steenbergs moved into new premises at the start of 2007 that include environmental features, like sun pipes, green energy, low water use toilets and linoleum floors (in changing areas).

Strawberry Shortcakes with Loseley Summer Meadow Butter

Strawberry Shortcakes with Loseley Summer Meadow Butter

The very essence of an English summer presented on a plate. By you! Melt-in-the-mouth shortcake with whipped cream and sweet strawberries – bliss.

INGREDIENTS:

Loseley Summer Meadow Butter 225g (8oz), softened
Caster sugar 110g (4 oz)
Plain Flour 300g (11 oz)
Ground Almonds 50g (2 oz)
Small strawberries 225g (8 oz)
Whipping Cream 300ml (1/2 pint)
Strawberry jam 2 tbsp, soft-set
Caster Sugar for dusting

METHOD:

1. Firstly make the shortcakes. Cream together the Loseley Summer Meadow Butter and sugar until light and fluffy, then mix in the flour, salt and ground almonds until the mixture clings together to form a dough. Turn onto a floured surface and knead gently until smooth.
2. Lightly press and roll the dough to flatten it to a thickness of 6mm (¼ inch) and, using a 7.5cm (3in) round cutter, stamp out as many shapes as you can. Re-roll the dough and continue stamping out shapes until all the dough is used up. You should end up with about 20 circles.
3. Line a baking sheet with parchment and place the shortcake circles on the sheet. Prick with a fork and chill for 40 minutes.
4. Preheat the oven to 180˚C/ 350˚F/ Gas 4 and bake the shortcake biscuits for 15-20 minutes until lightly golden. Set aside to cool.
5. To finish, wash the strawberries and hull and slice them. Whisk the cream into soft peaks, and then spoon onto half the shortcake biscuits. Top with a few strawberry slices and drizzle of jam. Add a small dollop of cream and then sandwich a plain shortcake on top. Dust very lightly with sugar and serve immediately.

Cook’s Tip

Try using different fruits such as raspberries and use the same-flavour jam.

For a romantic supper-time dessert, cut heart shaped shortcakes.

20 minutes preparation time plus chilling and cooling
20 minutes cooking time
472 Kcal per portion
33.4g fat per portion
19.4g saturated fat
Makes 10 shortcakes
Biscuits are suitable for freezing
Suitable for vegetarians

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.