Matthews Cotswold Flour Enjoys Category-Leading Sales Growth and New Tesco Listings

Matthews Cotswold Flour, Britain's leading speciality flour producer, will now have its flour on the shelves in 26% more Tesco stores as a result of its category-leading sales growth. 

Sales of its five flours available in Tesco have grown by nearly 20% year on year, outperforming other flour brands.

Bertie Matthews, eighth generation Managing Director of family business Matthews Cotswold Flour, told That's Food and Drink: “We rerally pride ourselves on quality and consistency and being on the shelves in Tesco has allowed us to put our outstanding products in the hands of new customers. The sales have demonstrated that once they try our flour, they love it and keep coming back for more.”

Bertie went on to tell us: “The past year has been a whirlwind for us with appearances on Prue Leith's and James Martin's ITV shows, as well as Amazon Prime's Clarkson's Farm. This has all helped raise our brand recognition and Tesco has made it easy for new customers that have seen our television appearances to find our flour in store. 

"We are  delighted our near 20% growth in sales has led to a significant expansion in the number of stores where our flour will be made available.”

The five flours sold in Tesco stores are Strong White, Strong Wholemeal, Cotswold Crunch, Eight Grain and Churchill. Matthews Cotswold Flour has long advocated for regenerative farming practices, which prioritise soil health, biodiversity, and carbon capture. 

Through its Cotswold Grain Partnership, Matthews Cotswold Flour works closely with local farmers to ensure they adopt practices that protect the environment.

 They also help identify specialty grains and diversification options that allow farmers and soil systems to thrive. Their aim is for all their flours to be wholly produced from regeneratively farmed grains in the next ten years.

https://cotswoldflour.com

Matthews Cotswold Flour Named One of Britain's Top Regional Food Producers

Bertie Matthews and some milled flour

Matthews Cotswold Flour has been rightfully recognised as one of Britain's top 25 regional producers in Speciality Food magazine and Speciality & Fine Food Fair's Regional Stars initiative: a project designed to uncover the businesses most passionate about sharing an authentic taste of their region with food lovers far and wide.

Founded in 1820 and still family-run, Matthews Cotswold Flour has earned national acclaim for its unwavering commitment to regenerative agriculture, traditional stoneground milling methods, and its support of artisan and home bakers across the UK.

“We're hugely proud to represent the Cotswolds in this list of food heroes,” said Bertie Matthews, managing director and eighth-generation miller. “From the farmers we work with to the bakers who choose our flour, it's always been about community, sustainability and variety.”

Holly Shackleton, editor of Speciality Food Magazine, told That's Food and Drink: “As a nation, we have a proud heritage of excellent produce and it's exciting to see how these 25 businesses have not only joined forces with other producers to create supportive ecosystems in their local area, but worked tirelessly with a pure focus on quality to ensure that what they create is a celebration of the land under their feet.”

Bertie Matthews in a field of local grain

Nicola Woods, event manager of Speciality & Fine Food Fair, added: “This initiative is about more than just celebrating quality products, it's about recognising the people behind them who are championing local sourcing, sustainability, and a deep-rooted connection to the place they call home. 

"These producers are the heartbeat of the speciality and fine food sector. They work tirelessly, not only to craft exceptional products, but to champion independent business, support their local economies, and build genuine relationships with their customers and industry partners.”

Matthews Cotswold Flour continues to innovate whilst also staying true to its roots, leading the charge in sustainable food production and helping to build a more resilient, localised food system. Bertie and the mill recently featured on Jeremy Clarkson's popular Amazon Prime series Clarkson's Farm. It showcased the mill's distinctive character and regional significance as well as its high standards, particularly whilst working closely with its farming partners pushing boundaries in British agriculture and milling. 

25 small-scale businesses were hand-picked from rafts of entries to share their inspiring stories of community spirit, dedication to traditional values, and hunger for showcasing the very best of their local area – and they are brought together in a special feature running in the June issue of Speciality Food Magazine. This group of passionate food lovers will join forces at the Speciality & Fine Food Fair, taking place at Olympia on 9th -10th September 2025, where they will come together to celebrate the very best of Britain's regional food and drink. 

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK's oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, the mill believes passionately that their local partnerships, traditional stoneground milling methods and premium grains make for better baking. 

They are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques. With an eye to the future and wanting to share their wealth of milling experience, Matthews Cotswold Flour is launching a New Generation Milling Apprenticeship programme that encourages and supports the next generation of millers.

https://cotswoldflour.com

How to Liven Up Your Home-Baked Bread with Peanut Butter Powder

There’s nothing quite like the smell of fresh bread wafting through your kitchen. But if you're looking to give your loaves a little extra personality, there's one simple ingredient that can take your baking to the next level—peanut butter powder.

Whether you’re a seasoned bread baker or just beginning, incorporating peanut butter powder into your dough is a fantastic way to infuse rich, nutty flavour without the mess or added oil of traditional peanut butter. Plus, it pairs beautifully with both sweet and savoury toppings.

What Is Peanut Butter Powder?

Peanut butter powder is made by pressing roasted peanuts to remove most of the oil, then grinding the nuts into a fine powder. What you’re left with is a light, shelf-stable ingredient that delivers that classic peanut taste but with far fewer calories and fat.

Why Add It to Bread?

Aside from the obvious deliciousness, here are a few reasons to try peanut butter powder in your next bake:

Enhanced Flavour: Adds a subtle, nutty warmth without overpowering your bread.

Versatile Pairings: Works well with honey, bananas, jam, bacon, or even cheese.

Nutritional Boost: Contains protein and fibre, giving your bread an extra nutritional edge.

No Added Oil: You get the taste without compromising the texture of your dough.

How to Use It

Adding peanut butter powder is simple. You can mix it directly into your dry ingredients. Start by substituting 2 to 4 tablespoons of flour with peanut butter powder in your favourite bread recipe. If you want a stronger flavour, feel free to experiment and go up to ¼ cup (roughly 30g), especially for sweeter loaves.

Recipe Idea: Peanut Butter Powder Sandwich Bread

Here’s a basic outline to get you started:

Ingredients:

500g strong white bread flour

30g peanut butter powder

7g salt

7g instant yeast

300ml warm water

30ml olive oil or melted butter

1 tbsp honey (optional, for a hint of sweetness)

Method:

In a large bowl, mix the flour, peanut butter powder, salt, and yeast.

Add warm water, oil, and honey if using. Stir until a dough forms.

Knead for about 10 minutes until smooth and elastic.

Cover and let rise until doubled in size (around 1 hour).

Knock back, shape, and place in a loaf tin or on a baking tray.

Let it prove again for 30–45 minutes.

Bake at 200°C (180°C fan) for 30–35 minutes until golden and hollow-sounding when tapped.

Creative Twists

Want to get adventurous? Try these variations:

Add chopped peanuts for crunch.

Swirl in jam or honey for a peanut butter and jelly (jam!) vibe.

Use in rolls or buns for packed lunches or picnics.

Top with oats or seeds before baking for extra texture.

Final Thoughts

Peanut butter powder is an easy and delicious upgrade to your baking routine. Whether you’re making a hearty sandwich loaf or a sweet breakfast bread, a spoonful or two can make a big difference. Give it a try and let your loaves shine with a nutty twist that’s sure to impress.

Have you tried baking with peanut butter powder? Share your thoughts or tag your creations—we’d love to see what you bake!

B. Dylan Hollis Bakes Again: ‘Baking Across America’ Serves Retro Charm with a Modern Wink

If you've ever stumbled upon a chaotic TikTok baking session featuring vintage recipes, flamboyant shirts, a sudden burst of accordion music and the unmistakable voice of B. Dylan Hollis exclaiming, “What in the Depression-era hell?” — then you already know the joy he brings to the kitchen. 

Now, the internet’s favourite culinary time traveller is back with his second cookbook, Baking Across America, and it's a glorious deep-dive into retro American baking that’s equal parts nostalgia, novelty, and nutmeg.

The Return of a Viral Baking Icon

Following the smash-hit success of his first cookbook, Baking Yesteryear, B. Dylan Hollis has doubled down on his mission: to revive forgotten recipes from America’s past, while delighting a whole new generation of bakers. 

In Baking Across America, Hollis broadens his scope, exploring historic regional bakes that span all 50 states. Think Alabama Lane Cake, Pennsylvania Shoofly Pie, Kansas Peppernuts, and more—all lovingly restored with his trademark flair.

More Than Just Quirky Cakes

What makes this book more than just a novelty item is Hollis's genuine passion for history and home baking. Each recipe comes with a little story—some funny, some poignant, some just plain bizarre. It's part cookbook, part history lesson, and all heart. 

Whether you're trying your hand at a 1930s potato candy or a mid-century mayonnaise cake (don’t knock it ‘til you’ve tried it), every page is a trip through time.

A British Perspective on American Baking

For those of us in the UK, Baking Across America offers a fascinating glimpse into our cousins’ culinary past. While our traditional puddings, sponges, and biscuits hold their charm, there's something delightfully rebellious about mixing Coca-Cola into cake batter or using crushed cornflakes in cookies. If you're looking to bring something unexpected to your next bake sale or tea party, this book delivers.

Why This Cookbook Deserves a Spot on Your Shelf

It’s brilliantly entertaining—even if you never lift a mixing spoon.

The photography is vibrant and full of character, much like Hollis himself.

It encourages exploration of baking traditions beyond the usual Victoria sponge or jam roly-poly.

It’s a perfect gift for fans of food history, retro lovers, or anyone with a sweet tooth.

Final Thoughts: A Whisk Through Time Worth Taking

Baking Across America isn’t just about recipes—it’s about stories, culture, and the joy of rediscovering the weird and wonderful treats of yesteryear. Whether you’re a seasoned baker or just in it for the laughs, B. Dylan Hollis has once again served up a book that’s as delightful on the coffee table as it is in the kitchen.

Have you tried any of the recipes from B. Dylan Hollis’s cookbooks? Let us know your favourites in the comments—or tag us on Instagram with your baking creations!

To buy a copy of this book please click here to visit our own shop https://amzn.to/3Fa13Lx

Celebrate World Baking Day with the Joy of Home Baking

World Baking Day, celebrated annually on the third Sunday in May, is the perfect excuse to dust off your apron, preheat the oven, and indulge in the comforting ritual of baking. 

Whether you're a seasoned baking pro or a total bread-baking novice, baking at home is a wonderful way to slow down, get creative, and treat yourself and your loved ones to something truly special.

Why Bake at Home?

In an age of convenience, home baking is more than just a way to whip up baked treats—it’s an act of mindfulness. Measuring, mixing, kneading, and watching something rise in the oven is a therapeutic experience that connects us to simpler times. Plus, nothing beats the aroma of freshly baked bread or a warm batch of scones wafting through the house.

Easy Bakes for Every Skill Level

You don’t need fancy equipment or obscure ingredients to get started. Here are a few crowd-pleasing ideas to mark the day:

Classic Victoria Sponge – A staple of British baking, this light, airy cake filled with jam and cream is ideal for sharing over a cuppa.

Welsh Cakes – Quick to make and perfect with butter and jam, these are a lovely nod to traditional recipes.

Banana Bread – Got overripe bananas? Turn them into a moist, satisfying loaf with a hint of cinnamon.

Soda Bread – No yeast? No problem. This Irish favourite is rustic, quick, and delicious with butter and cheese.

Chocolate Chip Cookies – Always a hit, and ideal for baking with children.

Get the Kids Involved

Baking is a brilliant activity for children, teaching them about maths, science, and patience while having fun. Let them stir, pour, and decorate—and don’t worry about the mess. It’s part of the charm!

Make It a Social Event

Turn World Baking Day into a mini celebration. Invite friends or neighbours over for an afternoon tea, take part in a virtual bake-along, or drop off some homemade goodies to someone who could use a smile. Sharing your bakes is one of the most heartfelt ways to connect.

Top Tips for a Successful Bake

Always read the recipe through before starting.

Use room temperature ingredients unless otherwise stated.

Don’t overmix—especially for cakes and muffins.

Invest in an oven thermometer for accurate baking.

Embrace imperfections. Homemade means unique!

Celebrate the British Way

Why not pair your bakes with a proper pot of tea? From Earl Grey to Yorkshire Gold, a good brew elevates any homemade cake. And if you’re up for a challenge, try your hand at something quintessentially British like Bakewell tart or sticky toffee pudding.

World Baking Day is your chance to celebrate creativity, comfort, and community. So, gather your ingredients, put on your favourite playlist, and bake something beautiful. Share your creations on social media using the hashtag #WorldBakingDay and join a global community of bakers who know that a little flour and sugar can go a long way.

Celebrate World Heritage Day with Heritage Grains and Family Recipes

Every 18th April, World Heritage Day invites us to reflect on the cultural treasures that shape who we are—from ancient buildings and historical landmarks to culinary traditions passed down through generations. 

But one of the most personal ways to honour our heritage is through food—especially the kind made with care, memory, and stories.

This year, why not celebrate World Heritage Day by reviving old recipes from your family archive and experimenting with heritage grains that connect us to our ancestors' ways of eating? 

Whether it’s a rustic loaf, a time-honoured pudding, or a dish your grandmother made every Sunday, cooking with intention is a beautiful way to keep tradition alive.

What Are Heritage Grains?

Heritage grains are traditional varieties of cereals that were grown before industrial agriculture favoured high-yield, uniform crops. Think spelt, emmer, einkorn, khorasan (Kamut), and rye. These grains are often more nutritious, flavourful, and environmentally resilient than their modern counterparts.

Using them not only celebrates our food history but supports biodiversity and sustainable agriculture. Many small-scale UK farms and millers now specialise in heritage grains, so sourcing them locally is easier than ever.

Ideas to Get You Started

1. Dig Out a Family Recipe

Start with a handwritten recipe card, a well-worn cookbook, or even a story from an elder. Maybe it's your great-aunt's oat biscuits, a barley-stuffed roast, or a porridge that got you through winters as a child. You could even adapt a classic family recipe by substituting in heritage grains—like making pancakes with spelt flour or a pie crust with rye.

2. Bake with History

Bread is a wonderful way to explore heritage grains. Try a sourdough made with einkorn, a soda bread using wholemeal spelt, or a rye loaf that harks back to northern European roots. The flavours are richer and often nuttier than conventional wheat—and the satisfaction of baking something with centuries of history is hard to beat.

3. Cook a Heritage Feast

Make an event of it. Invite friends or family over for a meal where each dish has a story. Label them with the region or person they’re connected to, and serve with a side of storytelling. You might even discover someone else’s great-grandfather made the same dumplings yours did.

4. Document the Memories

Take time to write down those oral recipes or digitise that fading notebook. Share the story behind a dish on social media, or create a scrapbook to pass on to the next generation. These small actions help preserve not just the recipe but the people and places tied to it.

5. Visit a Local Heritage Site and Pack a Traditional Picnic

Pair your food celebration with a visit to a historic UK site—perhaps a castle, an abbey, or a local museum. Pack a picnic filled with heritage-inspired treats and eat surrounded by the echoes of the past.

Where to Find Heritage Grains in the UK

Gilchesters Organics (Northumberland) – specialises in stoneground flour made from heritage wheat and rye

Hodmedod's – offers British-grown spelt, emmer, and quinoa

Shipton Mill – known for diverse and sustainably grown flours

Local farm shops, health food stores, and farmers’ markets often carry small-batch options too.

Food is one of the most intimate expressions of culture and heritage. On World Heritage Day, honour your history not only by remembering it, but by tasting it, sharing it, and passing it on. Whether you’re kneading dough with ancient grains or simmering a stew that’s fed generations, you’re keeping tradition alive—and creating new memories in the process.

Easter Inspiration from Bonne Maman

Easter is an occasion that calls for indulgence and a Good Friday brunch with all the Bonne Maman Delicious Spreads is the perfect way to get the Easter weekend off to the right start! 

Golden croissants or warm sourdough with Bonne Maman's Hazelnut Chocolate Spreads in smooth or crunchy or the newly launched Sweet & Crunchy Peanut Spread with soft mini muffins.

Scrumptious Easter Bakes  

Apple Glazed Hot Cross Buns – New Recipe

A classic Easter treat with a Bonne Maman twist. These hot cross buns are filled, topped and glazed with Bonne Maman Caramelised Apple Spread. Combining juicy sultanas, a hint of warming spices and lemon - bake until golden and enjoy!

Hot Cross Chocolate Muffins

Bursting with all the traditional flavours of a hot cross bun but with the added surprise of a gooey chocolate centre and chocolate drizzle using Bonne Maman Hazelnut Chocolate Spread.

Hazelnut Chocolate Easter Biscuits

These adorable biscuits cut into Easter shapes are a deliciously fun, family recipe for all to enjoy. Chocolate cookie dough is made using Bonne Maman Hazelnut Chocolate Spread then decorated with fondant icing. Arrange in a gift box with a ribbon and tag for a delicious Easter gift.

Easter Rocky Road

An indulgent combination of Bonne Maman Hazelnut Chocolate Spread, zingy raspberries, mini eggs, marshmallow and buttery shortbread – the ultimate chocolatey treat to make this Easter. No baking required and can be kept in the 'fridge for up to 2 weeks.

To find the above recipes please visit https://www.bonnemaman.co.uk/recipes/

Review of Baking Yesteryear by B. Dylan Hollis: A Nostalgic Culinary Journey. Includes video presentation

If you’ve ever found yourself lost in the comforting smells of a warm kitchen or curious about the culinary quirks of the past, then Baking Yesteryear by B. Dylan Hollis is a book that will speak to your soul. 

Hollis, known for his captivating TikTok and YouTube videos, where he recreates vintage recipes, has taken his love for retro baking and compiled it into a delightful cookbook that’s as much about history as it is about food.

 As a self-professed lover of all things vintage, Hollis brings to life recipes spanning from the 1900s to the 1980s, each with its own story to tell.

A Journey Through Time and Taste

What makes Baking Yesteryear stand out is its blend of history and baking. Each chapter is dedicated to a different decade, beginning in the 1900s and culminating in the 1980s. Hollis offers an insightful look into the evolution of baking, exploring how socio-economic changes, technological advancements, and cultural shifts influenced the sweet treats of each era. 

From the cost saving of the Great Depression, to the simplicity of wartime ration recipes to the indulgence of 1980s extravagance, this book is a fascinating exploration of how the world of baking has changed over the decades.

Recipe Selection: A Mix of the Curious and the Classic

The recipes in Baking Yesteryear are a true reflection of the times they come from. Some are familiar favourites, like the 1950s Pineapple Upside-Down Cake, while others are charming oddities, such as the 1920s Tomato Soup Cake. 

Hollis doesn’t shy away from the more unusual recipes, encouraging readers to step out of their comfort zones and try something new. Each recipe is carefully selected to represent its era, offering a glimpse into the tastes and trends of the past.

Hollis’s engaging commentary adds another layer of enjoyment to the book. His humour and enthusiasm are infectious, making even the most unusual recipes feel approachable. He provides helpful tips and tricks for modern bakers attempting these vintage creations, ensuring that the recipes are accessible to all skill levels. Whether you’re an experienced baker or just starting out, you’ll find Hollis’s guidance invaluable.

A Feast for the Eyes

Baking Yesteryear is not just a collection of recipes; it’s a beautifully designed book that pays homage to the aesthetics of the past. The vintage-inspired photography and illustrations give the book a nostalgic feel, while the layout is clean and easy to navigate. Each recipe is accompanied by a photograph, so you know exactly what you’re aiming for, and the retro styling makes it feel like you’ve stepped back in time. (We direct readers to check out Dylan's vintage car, plus remember his love of classic tube radios as a child in Bermuda, his birthplace.)

Practicality in a Modern Kitchen

One might wonder whether these vintage recipes can stand the test of time in today’s kitchens. The answer is a resounding yes. While some ingredients might be less common now, Hollis provides alternatives and modern measurements to make the recipes more accessible. He’s also careful to note where recipes can be adapted for dietary preferences or restrictions, ensuring that everyone can enjoy a taste of the past.

A Must-Have for Baking Enthusiasts

Baking Yesteryear is more than just a cookbook; it’s a celebration of the history, culture, and joy of baking. B. Dylan Hollis has crafted a work that is both informative and entertaining, making it a must-have for anyone who loves to bake or has an interest in culinary history. Whether you’re looking to try your hand at a Depression-era cake or want to recreate the sweet treats your grandparents enjoyed, this book offers something for everyone.

In a world where modern recipes can sometimes feel a bit too perfect and predictable, Baking Yesteryear is a breath of fresh air—or rather, a whiff of something wonderfully nostalgic. It reminds us that baking is not just about the end result but about the stories, the history, and the love that go into each and every bake. If you’re ready to embark on a culinary journey through time, Baking Yesteryear is the perfect companion.

It's published by DK at £20.00, although we saved a few quid by buying from Amazon at £14.09p.

We'll let you know how we get on with the recipes, we might even include video reports so please watch out for them. They will be published on our YouTube channel and shared here.

Celebrating International Chess Day with a Chess-Themed Cake

International Chess Day, celebrated on the 20th of July, offers a fantastic opportunity to honour the timeless game of strategy and intellect. 

What better way to celebrate than by creating a chess-themed cake? This cake, inspired by the elegance of the chessboard, will delight both chess enthusiasts and dessert lovers. 

Here's a step-by-step guide to crafting a stunning chess-themed cake that combines artistry and deliciousness.

Ingredients and Tools

For the Cake:

450g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

225g unsalted butter, softened

450g granulated sugar

4 large eggs

1 tsp vanilla extract

375ml whole milk

For the Frosting:

250g unsalted butter, softened

500g icing sugar, sifted

2 tsp vanilla extract

2-3 tbsp whole milk

Black gel food colouring

White fondant icing

Additional Supplies:

Chess piece moulds (for chocolate or fondant pieces)

20cm square cake tin

Parchment paper

Piping bags and nozzles

Offset spatula

Rolling pin

Instructions

Step 1: Baking the Cake

Preheat the Oven: Set your oven to 180°C (160°C fan, Gas Mark 4). Grease and line a 20cm square cake tin with parchment paper.

Prepare the Batter: In a medium bowl, combine the flour, baking powder, and bicarbonate of soda. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract. Gradually add the flour mixture, alternating with the milk, until well combined.

Bake the Cake: Pour the batter into the prepared tin and smooth the top. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 2: Preparing the Frosting

Make the Buttercream: In a large bowl, beat the butter until creamy. Gradually add the icing sugar, beating until smooth. Mix in the vanilla extract and enough milk to achieve a spreadable consistency.

Colour the Frosting: Divide the buttercream into two equal parts. Leave one part white and add black gel food colouring to the other, mixing until you achieve a deep black hue.

Step 3: Assembling the Cake

Level the Cake: Once the cake is completely cool, level the top with a serrated knife if necessary.

Create the Chessboard Pattern: Roll out the white fondant icing to about 3mm thickness. Cut it into small squares, approximately 2.5cm each. Repeat the process with the black buttercream by piping it onto parchment paper and freezing it briefly, then cutting it into squares.

Arrange the Squares: Using a small amount of buttercream as glue, arrange the black and white squares in an alternating pattern on the top of the cake to mimic a chessboard.

Step 4: Adding the Chess Pieces

Mould the Pieces: Use the chess piece moulds to create chocolate or fondant chess pieces. If using chocolate, melt it and pour into the moulds, then chill until set. For fondant, simply press it into the moulds and carefully remove.

Decorate the Cake: Place the chess pieces on the cake in a strategic arrangement, as if mid-game, to add an authentic touch.

Step 5: Final Touches

Piping and Borders: Use any remaining buttercream to pipe a decorative border around the base and top edge of the cake. This not only enhances the look but also helps to keep the fondant squares in place.

Presentation: Place your completed chess-themed cake on a cake stand or board. Consider adding small, edible embellishments like glitter or gold dust for an extra touch of elegance.

Crafting a chess-themed cake is a delightful way to celebrate International Chess Day. This cake, with its intricate design and delicious flavours, is sure to impress both chess aficionados and those with a sweet tooth. Whether you're hosting a chess match or simply enjoying a slice with friends and family, this cake will be the centrepiece of your celebration. Happy International Chess Day!

Baking with Chocolate: Recipes and Techniques

Chocolate is a beloved ingredient that brings rich flavour and indulgence to a variety of baked goods.

 Whether you're a seasoned baker or a novice in the kitchen, mastering the art of baking with chocolate can elevate your creations to new heights. 

In this blog post, we'll explore some classic chocolate recipes and essential techniques to help you achieve perfect results every time.

The Basics of Baking with Chocolate

Before diving into recipes, it's important to understand the different types of chocolate used in baking:

Dark Chocolate: Contains a higher percentage of cocoa solids and less sugar. Ideal for rich and intense chocolate flavour.

Milk Chocolate: Sweeter and creamier, with a lower percentage of cocoa solids.

White Chocolate: Made from cocoa butter, sugar, and milk solids, but no cocoa solids. It offers a sweet and creamy taste.

When baking with chocolate, always use high-quality chocolate for the best flavour and texture.

Classic Chocolate Cake

A moist and fluffy chocolate cake is a timeless favourite. Here's a recipe that delivers delicious results every time.

Ingredients:

200g plain flour

200g caster sugar

75g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 large eggs

250ml whole milk

125ml vegetable oil

2 tsp vanilla extract

250ml boiling water

Method:

Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm round cake tins.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat until smooth.

Gradually add the boiling water to the mixture, stirring constantly. The batter will be thin.

Divide the batter between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Decadent Chocolate Brownies

For a rich, fudgy treat, these chocolate brownies are perfect.

Ingredients:

200g dark chocolate (70% cocoa solids), chopped

250g unsalted butter

300g caster sugar

3 large eggs

1 tsp vanilla extract

125g plain flour

30g cocoa powder

A pinch of salt

Method:

Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a 20cm square baking tin.

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and set aside to cool slightly.

In a large bowl, whisk together the sugar, eggs, and vanilla extract until pale and fluffy.

Fold the melted chocolate mixture into the egg mixture.

Sift in the flour, cocoa powder, and salt, and gently fold until just combined.

Pour the batter into the prepared tin and smooth the top.

Bake for 25-30 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.

Allow to cool in the tin before cutting into squares.

Perfect Chocolate Chip Cookies

Chocolate chip cookies are a classic comfort food. Here's a recipe for perfectly chewy cookies.

Ingredients:

250g plain flour

1 tsp bicarbonate of soda

½ tsp salt

170g unsalted butter, melted

200g light brown sugar

100g caster sugar

1 large egg and 1 egg yolk

2 tsp vanilla extract

325g chocolate chips or chunks

Method:

Preheat the oven to 170°C (150°C fan)/325°F/gas mark 3. Line baking trays with parchment paper.

In a medium bowl, sift together the flour, bicarbonate of soda, and salt.

In a large bowl, cream together the melted butter, brown sugar, and caster sugar until well blended.

Beat in the egg, egg yolk, and vanilla extract until light and creamy.

Mix in the sifted ingredients until just blended.

Stir in the chocolate chips or chunks by hand using a wooden spoon.

Drop cookie dough by the tablespoon onto the prepared baking trays. Leave space between each cookie to allow for spreading.

Bake for 12-15 minutes, or until the edges are lightly browned. The centres should remain soft.

Allow to cool on the baking trays for a few minutes before transferring to a wire rack to cool completely.

Techniques for Success

Melting Chocolate: Use a double boiler or microwave to melt chocolate. If using a microwave, heat in short bursts and stir frequently to avoid scorching.

Mixing: When combining wet and dry ingredients, mix until just combined to avoid overworking the batter or dough.

Measuring: Use a kitchen scale for precise measurements, especially for flour and cocoa powder.

Cooling: Allow baked goods to cool completely before cutting or serving to ensure the best texture and flavour.

Baking with chocolate can be a delightful and rewarding experience. By mastering these recipes and techniques, you'll be well on your way to creating delicious chocolate treats that are sure to impress. Happy baking!

The Unique Culinary Journey of B. Dylan Hollis

In the vast and varied world of culinary arts, few personalities have carved out a niche quite like B. Dylan Hollis. 

With a flair for the vintage and an undying passion for history, Dylan has become a beloved figure in the realm of retro recipes. 

Let's delve into the life, inspirations, and unique approach that makes B. Dylan Hollis a standout in the culinary community.

A Glimpse into Dylan's Background

Born and raised in Bermuda, Dylan Hollis has always had a deep appreciation for the past. His love for history and nostalgia is evident in every aspect of his work, from the recipes he chooses to the way he presents them. This background gives him a unique perspective, allowing him to blend the charm of yesteryears with the curiosity of contemporary culinary exploration.

The Rise to Fame

Dylan's journey to culinary stardom began in a rather unconventional way – through social media. With platforms like TikTok, YouTube and Instagram as his stage, he started sharing videos of himself recreating vintage recipes. 

But these aren't your typical recipes; they hail from old cookbooks, family hand-me-downs, and forgotten magazines. His engaging personality, combined with the often quirky and surprising results of these recipes, quickly caught the attention of viewers worldwide.

Why Vintage Recipes?

The charm of vintage recipes lies in their simplicity and the stories they tell. Dylan often highlights how these recipes reflect the times they came from – be it the Great Depression, post-war era, or the groovy '70s. Ingredients and techniques from these periods reveal a lot about the cultural and economic circumstances of the time. By bringing these recipes back to life, Dylan not only showcases their culinary value but also preserves a piece of history.

Signature Style and Approach

Dylan's videos are a delightful blend of humour, education, and culinary adventure. Here are a few elements that make his content unique:

Authentic Presentation: Dylan's kitchen is often adorned with retro decor, complementing the vintage theme of his recipes. This attention to detail creates an immersive experience for his audience.

Historical Context: Each recipe comes with a backstory. Dylan takes the time to explain the origins of the dish, the cookbook it came from, and any interesting anecdotes related to it. This context adds depth and makes the cooking process more engaging.

Honest Reactions: One of the most endearing aspects of Dylan's videos is his honest reactions. Whether a recipe turns out to be surprisingly delicious or hilariously disastrous, his genuine responses add authenticity and charm to his content.

Engaging Narration: Dylan's witty and engaging narration style keeps viewers hooked. His ability to blend humour with information makes learning about vintage recipes entertaining and enjoyable.

Popular Recipes and Creations

Some of Dylan's most popular videos feature recipes that are as intriguing as they are nostalgic. From the bizarre creations of the 1950s to wartime rationing recipes, he has tried it all. A few standout examples include:

Wartime Carrot Cake: Made with minimal ingredients, this recipe showcases the ingenuity of home cooks during resource-scarce times.

1940s Tomato Soup Cake: An unusual yet surprisingly tasty cake that uses tomato soup as a key ingredient.

Depression-Era Water Pie: A testament to the creativity of cooks during the Great Depression, using simple ingredients to create a satisfying dessert.

The Impact of B. Dylan Hollis

Beyond the entertainment value, Dylan's work has a broader impact. He inspires viewers to explore the culinary past and appreciate the ingenuity and resilience of previous generations. His videos also encourage a sense of adventure in the kitchen, proving that cooking is as much about experimentation as it is about following recipes.

Conclusion

B. Dylan Hollis is more than just a social media sensation; he's a culinary historian, an entertainer, and an educator. His passion for vintage recipes and his unique approach to sharing them have brought a piece of culinary history into the modern age.

Whether you're a seasoned cook or a kitchen novice, Dylan's journey through time offers a refreshing and delightful perspective on the art of cooking. So, next time you're in need of some kitchen inspiration, why not take a leaf out of Dylan's old cookbook and try something truly retro?

Pictured is the cover of Dylan's latest recipe book, available from Amazon and all good book retailers.

Homemade Bread Recipes for Beginners

There’s something wonderfully comforting about the aroma of freshly baked bread wafting through your home. 

If you've ever been tempted to make your own bread but felt nervous and a bit intimidated, worry not! 

With a few basic ingredients and some simple techniques, you can bake delicious bread right in your own kitchen. Here are a couple of easy-to-follow recipes to get you started on your bread-baking journey.

Basic White Bread

This classic recipe is a great starting point for any novice baker. It yields a soft, fluffy loaf perfect for sandwiches or toast.

Ingredients:

500g strong white bread flour

7g sachet of fast-action dried yeast

1 tsp salt

1 tsp sugar

300ml warm water

3 tbsp olive oil

Method:

Prepare the Dough:

In a large mixing bowl, combine the flour, yeast, salt, and sugar.

Make a well in the centre and pour in the warm water and olive oil.

Mix the ingredients together until you have a soft, sticky dough.

Knead the Dough:

Turn the dough out onto a lightly floured surface.

Knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, but be careful not to add too much.

First Rise:

Place the dough in a lightly oiled bowl, cover it with a damp tea towel, and leave it in a warm place to rise for about 1 hour, or until it has doubled in size.

Shape the Dough:

Once risen, knock the dough back (punch it down to remove air) and turn it out onto a floured surface.

Shape the dough into a loaf and place it in a greased loaf tin.

Second Rise:

Cover the loaf tin with the damp tea towel again and leave it to rise for another 30 minutes.

Bake:

Preheat your oven to 220°C (200°C fan/gas mark 7).

Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack before slicing.

Wholemeal Bread

For a heartier loaf with a rich, nutty flavour, try this wholemeal bread recipe.

Ingredients:

500g wholemeal bread flour

7g sachet of fast-action dried yeast

1 tsp salt

1 tsp sugar

300ml warm water

3 tbsp olive oil

Method:

Prepare the Dough:

In a large mixing bowl, combine the wholemeal flour, yeast, salt, and sugar.

Make a well in the centre and pour in the warm water and olive oil.

Mix the ingredients together until you have a soft, sticky dough.

Knead the Dough:

Turn the dough out onto a lightly floured surface.

Knead it for about 10-12 minutes until it becomes smooth and elastic. Wholemeal flour can be a bit more challenging to work with, so be patient.

First Rise:

Place the dough in a lightly oiled bowl, cover it with a damp tea towel, and leave it in a warm place to rise for about 1 hour, or until it has doubled in size.

Shape the Dough:

Once risen, knock the dough back and turn it out onto a floured surface.

Shape the dough into a loaf and place it in a greased loaf tin.

Second Rise:

Cover the loaf tin with the damp tea towel again and leave it to rise for another 30 minutes.

Bake:

Preheat your oven to 220°C (200°C fan/gas mark 7).

Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack before slicing.

Tips for Success

Use Fresh Yeast: Ensure your yeast is fresh and within its expiry date. Old yeast can result in a dense loaf.

Accurate Measurements: Weigh your ingredients accurately. Bread making is a science, and precise measurements can make a big difference.

Warm Environment: Yeast thrives in warmth. Make sure your kitchen is warm, or place your dough in a warm spot to rise.

Patience: Don’t rush the rising process. Allow the dough to double in size for the best results.

With these basic recipes and tips, you’ll be well on your way to becoming a confident bread baker. Enjoy the process and savour the delicious results! Happy baking!

Exploring the Delicious World of Peanut Butter Flour in Cakes, Breads, and Biscuits

Peanut butter flour is a fantastic ingredient that brings a delightful nutty flavour and a boost of protein to your baking. 

Made by pressing the oils out of roasted peanuts and grinding them into a fine powder, it’s a versatile alternative to traditional flours. 

Whether you're looking to enhance the taste of your cakes, breads, or biscuits, peanut butter flour can add a unique twist. Below are some recipes to inspire your baking adventures

1. Peanut Butter Flour Banana Cake

Ingredients:

150g peanut butter flour

100g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

3 ripe bananas, mashed

100g caster sugar

2 large eggs

100ml vegetable oil

1 tsp vanilla extract

50ml milk

Instructions:

Preheat your oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.

In a bowl, combine the peanut butter flour, plain flour, baking powder, bicarbonate of soda, and salt.

In another bowl, mix the mashed bananas, sugar, eggs, oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined.

Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

2. Peanut Butter Flour Bread

Ingredients:

200g peanut butter flour

300g strong white bread flour

1 tsp salt

2 tbsp honey

7g dried yeast

300ml warm water

2 tbsp olive oil

Instructions:

In a large bowl, mix the peanut butter flour, bread flour, and salt.

In a jug, dissolve the honey in the warm water, then sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.

Make a well in the centre of the dry ingredients and pour in the yeast mixture and olive oil. Mix to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 200°C (180°C fan). Knock back the dough, shape it into a loaf, and place it in a greased loaf tin.

Cover and leave to rise for another 30 minutes.

Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.

3. Peanut Butter Flour Biscuits

Ingredients:

150g peanut butter flour

100g plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

100g unsalted butter, softened

100g light brown sugar

1 large egg

1 tsp vanilla extract

50g chopped peanuts (optional)

Instructions:

Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper.

In a bowl, mix the peanut butter flour, plain flour, baking powder, and bicarbonate of soda.

In a separate bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If using, fold in the chopped peanuts.

Roll tablespoons of dough into balls and place them on the prepared baking tray, spacing them apart to allow for spreading.

Flatten each ball slightly with the back of a fork.

Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Conclusion

Peanut butter flour is a delightful ingredient that can elevate your baking with its rich, nutty flavour and additional nutritional benefits. These recipes for cakes, breads, and biscuits are just a starting point—experiment with your own creations and enjoy the unique taste that peanut butter flour brings to your kitchen. Happy baking!

Bake a flourless cake? How to Bake a Cake Using Finely Crushed Broken Biscuits

Baking a cake is a delightful way to enjoy time in the kitchen and treat yourself to something sweet.

 If you find yourself without flour or if you simply want to try something a little different, using finely crushed broken biscuits can be a fun and tasty alternative to flour in your cake making. 

Here's a step-by-step guide to baking a delicious cake using biscuits instead of flour.

Ingredients

200g broken biscuits (digestives or any plain biscuit)

150g unsalted butter, melted

150g caster sugar

4 large eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

100ml milk

50g cocoa powder (optional, if you want to make a chocolate version)

A pinch of salt

Equipment

Food processor or a rolling pin and a ziplock bag for biscuit crushing

Mixing bowls

Electric mixer or whisk

20cm round cake tin

Baking paper

Instructions

Preheat Your Oven: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line the bottom of a 20cm round cake tin with baking paper and grease the sides with a bit of butter.

Prepare the Biscuit Crumbs: Place the broken biscuits in a food processor and pulse until you achieve a very fine crumb. If you don’t have a food processor, put the biscuits in a ziplock bag and crush them with a rolling pin until they are finely ground. You should have about 200g of biscuit crumbs.

Mix the Dry Ingredients: In a mixing bowl, combine the biscuit crumbs with the baking powder and a pinch of salt. If you are making a chocolate cake, add the cocoa powder to this mixture as well.

Cream the Butter and Sugar: In a separate bowl, use an electric mixer or a whisk to cream together the melted butter and caster sugar until the mixture is light and fluffy.

Add the Eggs and Vanilla: Beat the eggs into the butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake dense.

Bake the Cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Cool the Cake: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Decorate and Serve: Once the cake is completely cool, you can decorate it as desired. A simple dusting of icing sugar, a layer of buttercream, or a drizzle of chocolate ganache can all be delicious options.

Tips and Variations

Biscuit Varieties: Different biscuits will yield different flavours and textures. Digestives, rich tea biscuits, malted milk biscuits, custard cream biscuits, bourbon chocolate creams, shortbread or even a combination of different biscuits can be used depending on your preference. 

Add-Ins: Consider adding chocolate chips, nuts, or dried fruit to the batter for extra texture and flavour.

Serving Suggestions: Serve the cake with a dollop of whipped cream, a scoop of ice cream, or fresh berries for an added treat.

Baking a cake with crushed biscuits instead of flour is a creative and resourceful way to make a delicious dessert. Enjoy experimenting with different biscuit types and flavours, and most importantly, enjoy your homemade cake!

The Science of Baking: An In-Depth Exploration

In common with my wife and I, most readers of That's Food and Drink bake at least sometimes. But what about the science behind the baking that we do?

Baking is a delightful blend of art and science. Whether you're crafting a fluffy Victoria sponge or a crusty loaf of sourdough, understanding the scientific principles behind baking can elevate your culinary creations to new heights. Let's explore the key elements that make baking a fascinating science.

Ingredients: The Building Blocks

Flour: The foundation of most baked goods, flour is primarily composed of starch and proteins, mainly glutenin and gliadin. When mixed with water, these proteins form gluten, a network that provides structure and elasticity to doughs and batters.

Sugar: Beyond its sweetening power, sugar plays multiple roles in baking. It caramelises upon heating, contributing to the golden-brown colour of baked goods. It also tenderises by slowing gluten formation and helps retain moisture.

Fats: Butter, lard, and oils add richness and flavour. They also create a tender crumb by coating flour particles, hindering gluten formation. In laminated pastries, solid fats create flaky layers by separating dough sheets during baking.

Eggs: Eggs bind ingredients, add moisture, and contribute to leavening. The proteins in eggs coagulate upon heating, providing structure, while fats in the yolk add richness.

Leavening Agents: Baking powder, baking soda, and yeast are responsible for the rise in baked goods. Baking powder and soda release carbon dioxide when combined with acidic ingredients or heat, while yeast ferments sugars to produce carbon dioxide and alcohol.

The Role of Temperature

Temperature control is crucial in baking. Here’s how it affects different stages:

Mixing: The temperature of ingredients, particularly fats and liquids, influences the consistency of the dough or batter. 

For instance, cold butter in pastry dough creates flaky layers, while room-temperature butter in cake batter ensures even mixing.

Proofing: Yeast activity is temperature-dependent. A warm environment (around 24-27°C) accelerates fermentation, while cooler temperatures slow it down. Overproofing can cause dough to collapse, while underproofing results in dense, heavy bread.

Baking: Oven temperature affects the rate of leavening and the development of the crust. Too hot, and the exterior may burn before the interior cooks; too cool, and the structure may not set properly, resulting in a dense texture.

Maillard Reaction and Caramelisation

Two key chemical reactions occur during baking:

Maillard Reaction: This complex reaction between amino acids and reducing sugars occurs at around 140-165°C, leading to the browning and development of rich flavours in baked goods.

Caramelisation: Sugar starts to caramelise at around 160°C, breaking down into new compounds that add depth of flavour and a golden colour to the crust.

Humidity and Its Impact

Humidity can significantly affect baking. In high humidity, flour absorbs more moisture, which can alter the dough’s consistency and the final product’s texture. Bakers often adjust the amount of liquid in the recipe to compensate for these variations.

Tips for Perfect Baking

Measure Accurately: Use a kitchen scale for precise measurements, especially for flour, as it can be easily compacted.

Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature for even mixing and better texture.

Don’t Overmix: Overmixing can develop too much gluten, leading to tough baked goods. Mix just until ingredients are combined.

Preheat the Oven: Ensure your oven is fully preheated to the correct temperature before baking. An oven thermometer can help verify this.

Know Your Oven: Oven temperatures can vary. It’s helpful to rotate your trays halfway through baking to ensure even cooking.

Conclusion

Baking is a delightful journey of discovery where precision and creativity go hand in hand. By understanding the science behind the ingredients and processes, you can improve your baking skills and create consistently delicious results. Happy scientific baking!

Not just a drink! Cooking and Baking with Tea: A British Culinary Delight

Tea is much more than just a quintessential British beverage. Its delicate flavours and aromas can elevate a variety of culinary creations, from savoury dishes to delightful desserts.

Infusing tea into your cooking and baking not only adds a unique twist but also pays homage to a tradition steeped in history. 

Here's how you can incorporate tea into your culinary repertoire.

Choosing the Right Tea

The first step to cooking and baking with tea is selecting the appropriate type for your recipe. Different teas offer distinct flavours:

Black Tea: Robust and full-bodied, ideal for marinades, sauces, and desserts.

Green Tea: Light and slightly grassy, perfect for adding a fresh, subtle taste to savoury dishes and baked goods.

Earl Grey: With its hint of bergamot, it adds a fragrant citrus note to both sweet and savoury recipes.

Chai: Spicy and aromatic, chai can enhance the warmth and complexity of your dishes.

Savoury Dishes with Tea

Tea-Smoked Chicken

Ingredients:

2 boneless chicken breasts

2 tablespoons loose black tea leaves

2 tablespoons rice

2 tablespoons brown sugar

Salt and pepper to taste

Instructions:

Season the chicken breasts with salt and pepper.

Line a wok with foil, and place the tea leaves, rice, and brown sugar in the centre.

Place a wire rack over the mixture and arrange the chicken on the rack.

Cover the wok and heat over medium-high heat until smoke begins to form.

Reduce the heat and smoke the chicken for about 20 minutes.

Finish cooking the chicken in a preheated oven at 180°C (350°F) for an additional 15 minutes or until fully cooked.

Green Tea-Infused Rice

Ingredients:

200g basmati rice

2 green tea bags

500ml boiling water

Salt to taste

Instructions:

Brew the green tea by steeping the tea bags in boiling water for 5 minutes.

Remove the tea bags and pour the tea over the rice in a saucepan.

Add a pinch of salt and bring to a boil.

Reduce the heat, cover, and simmer for 15 minutes or until the rice is tender and the liquid absorbed.

Fluff the rice with a fork before serving.

Sweet Treats with Tea

Earl Grey Shortbread Biscuits

Ingredients:

200g unsalted butter, softened

100g caster sugar

2 teaspoons finely ground Earl Grey tea leaves

300g plain flour

Pinch of salt

Instructions:

Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.

In a bowl, cream together the butter, sugar, and ground Earl Grey tea leaves until light and fluffy.

Gradually add the flour and salt, mixing until a dough forms.

Roll out the dough on a floured surface to about 1cm thick.

Cut into desired shapes and place on the prepared baking tray.

Bake for 15-20 minutes or until the edges are lightly golden.

Cool on a wire rack before serving.

Matcha (Green Tea) Cheesecake

Ingredients:

200g digestive biscuits, crushed

100g unsalted butter, melted

600g cream cheese, softened

150g caster sugar

200ml double cream

3 tablespoons matcha green tea powder

1 teaspoon vanilla extract

Instructions:

Preheat the oven to 160°C (320°F). Grease and line a 20cm springform tin.

Mix the crushed digestive biscuits with the melted butter and press into the base of the tin.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the double cream, matcha powder, and vanilla extract, and mix until well combined.

Pour the mixture over the biscuit base and smooth the top.

Bake for 45-50 minutes or until the centre is set but still slightly wobbly.

Cool in the oven with the door ajar, then refrigerate for at least 4 hours before serving.

Tips for Cooking and Baking with Tea

Infusion Time: Be mindful of how long you steep your tea to avoid bitterness. Typically, 3-5 minutes is sufficient.

Grinding Tea Leaves: For recipes requiring ground tea leaves, use a spice grinder or a mortar and pestle to achieve a fine texture.

Balancing Flavours: Tea can be delicate or bold. Taste your dish as you go to ensure the tea complements rather than overpowers other ingredients.

Cooking and baking with tea opens up a world of culinary possibilities, blending traditional flavours with innovative techniques. Whether you’re a seasoned chef or an enthusiastic home cook, experimenting with tea can add a new dimension to your dishes. So, brew a pot, get creative, and enjoy the delicious results!

An Introductory Guide to Artisan Bread Making for Beginners

Several weeks ago we published a blogpost about award-winning baker Dave de la Riviere who runs Your Davey Bread. (https://thatsfoodanddrink.blogspot.com/2024/05/weekend-baker-wins-britains-best-loaf.html)

As a result, we felt inspired to put together an introduction to the world if artisan bread baking for beginners. 

Welcome to the delightful world of artisan bread making! There's something wonderfully satisfying about creating your own bread from scratch. 

Not only is the process therapeutic, but the end result is a delicious loaf with a crusty exterior and a soft, flavourful interior. This guide will walk you through the basics of artisan bread making.

What is Artisan Bread?

Artisan bread is characterised by its high quality ingredients, traditional methods, and minimal use of additives or preservatives. Unlike mass-produced bread, artisan loaves are often made by hand, giving them unique shapes and textures. Common types include sourdough, ciabatta, and baguettes.

Ingredients You'll Need

Artisan bread relies on a few simple, high-quality ingredients:

Strong bread flour: 500 grams

Water: 350 millilitres (lukewarm)

Salt: 10 grams

Yeast: 7 grams (active dry yeast or 15 grams of fresh yeast)

Optional add-ins: seeds, nuts, dried fruits, herbs, or olives

Essential Equipment

Large mixing bowl

Measuring scales

Wooden spoon or dough scraper

Banneton (proofing basket) or a bowl lined with a clean tea towel

Dutch oven or baking stone

Sharp knife or lame (bread scoring tool)

Step-by-Step Guide to Making Artisan Bread

1. Mixing the Dough

In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in the lukewarm water. Pour the yeast mixture into the flour mixture. Stir with a wooden spoon or dough scraper until the ingredients are well combined and a sticky dough forms.

2. Kneading

Turn the dough out onto a lightly floured surface. Knead the dough by hand for about 10-15 minutes. This process develops the gluten, giving the bread its structure. The dough should become smooth and elastic. (Kneading is the fun part!)

3. First Rise (Bulk Fermentation)

Place the dough back into the mixing bowl and cover it with a damp tea towel or cling film. Let it rise at room temperature for 1-2 hours, or until it has doubled in size.

4. Shaping

Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a round or oval loaf. If using a banneton, dust it with flour and place the dough inside, seam side up. If using a bowl, line it with a floured tea towel and place the dough inside.

5. Second Rise (Proofing)

Cover the dough with a damp tea towel and let it rise again for 1-2 hours, or until it has nearly doubled in size. This stage is crucial for developing the bread's flavour and texture.

6. Preheating the Oven

About 30 minutes before the dough is ready, preheat your oven to 220°C (200°C fan). Place your Dutch oven or baking stone inside to heat up.

7. Scoring

Carefully turn the dough out onto a piece of baking parchment. Using a sharp knife or lame, make a few slashes on the surface of the dough. This allows the bread to expand during baking and gives it a professional look.

8. Baking

Transfer the dough (on the parchment) into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid. Bake for 20 minutes, then remove the lid and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cooling

Remove the bread from the oven and let it cool on a wire rack. Resist the temptation to cut into it immediately; cooling allows the flavours to develop fully.

Tips for Success

Use quality ingredients: High-quality flour and salt can make a significant difference in the flavour of your bread.

Accurate measurements: Use digital scales for precise measurements.

Temperature: Lukewarm water helps activate the yeast without killing it. Room temperature affects rise times, so adjust accordingly.

Practice: Bread making is a skill that improves with practice. Don’t be discouraged by early mishaps.

Conclusion

Making artisan bread is a rewarding experience that connects you with centuries of baking tradition. With practice, you'll develop a feel for the dough and an understanding of how different factors affect the outcome. Whether you enjoy your bread with a slather of butter, dipped in olive oil, or as a base for your favourite sandwich, there's nothing quite like the taste of homemade artisan bread. Happy baking!

Baking Adventures with B. Dylan Hollis: A Retro Culinary Journey

In the digital age where food blogs and cooking channels are a dime a dozen, few personalities manage to carve out a niche that feels both unique and nostalgically comforting. 

Enter B. Dylan Hollis, a YouTuber whose baking adventures have taken the online world by storm. With a flair for the dramatic and an insatiable curiosity for vintage recipes, Hollis offers viewers a delightful mix of culinary history, humour, and mouth-watering baked goods.

Unearthing Forgotten Treasures

Hollis’ channel is a treasure trove for anyone fascinated by culinary history. His videos often feature recipes from bygone eras, bringing to life the forgotten tastes of the past. 

From the Depression-era peanut butter bread to the gelatin salads of the 1950s, Hollis dives headfirst into recipes that many might find peculiar today. Each video is a mini time capsule, shedding light on the food trends and societal norms of different decades.

The Charm of the Unconventional

What sets Hollis apart is not just his choice of recipes, but his engaging and often humorous presentation style. He approaches each baking project with a mixture of scepticism and enthusiasm, making even the most dubious recipes seem worth trying. His candid reactions, whether of pleasant surprise or mild disgust, add an authentic touch that resonates with viewers. Hollis' ability to find joy in the process, regardless of the outcome, is a refreshing reminder that baking is as much about the journey as it is about the destination.

A Community of Culinary Explorers

Beyond the recipes and the laughter, Hollis has fostered a community of like-minded individuals who share his passion for exploring the culinary past. His comment sections are filled with viewers reminiscing about their own experiences with similar recipes or offering tips and variations from their family cookbooks. This sense of community is a testament to Hollis’ ability to connect with his audience on a personal level, turning his channel into more than just a source of entertainment, but a space for shared nostalgia and discovery.

Reviving the Lost Art of Home Baking

In an era dominated by convenience foods and instant gratification, Hollis’ dedication to traditional baking methods is a gentle nudge to slow down and appreciate the art of homemade creations. His videos serve as a reminder of the joy that can be found in the simplicity of measuring ingredients, mixing batters, and waiting patiently as the aroma of freshly baked goods fills the kitchen. Through his baking adventures, Hollis encourages viewers to reconnect with the tactile pleasures of cooking from scratch.

Inspiring the Next Generation

B. Dylan Hollis’ influence extends beyond just those who already love to bake. His charismatic and approachable style has inspired many to don an apron and try their hand at baking for the first time. By demystifying vintage recipes and making the process approachable, Hollis has opened up a new world of culinary exploration for his viewers. His videos serve as a reminder that baking doesn’t have to be perfect to be enjoyable; it’s about experimenting, learning, and most importantly, having fun.

Conclusion

B. Dylan Hollis has carved out a unique space in the world of online baking with his whimsical exploration of vintage recipes. His channel is a delightful blend of history, humour, and heartfelt baking that resonates with a diverse audience. Whether you’re a seasoned baker or a curious newcomer, Hollis’ videos are sure to inspire you to dust off those old cookbooks and embark on your own baking adventures. In a world that’s constantly rushing forward, Hollis’ nostalgic approach is a welcome reminder to savour the flavours of the past.

Bermudan-born B. Dylan Hollis has published a book called "Baking Yesteryear" which we have previously reviewed here https://thatsfoodanddrink.blogspot.com/2023/07/baking-yesteryear-by-b-dylan-hollis.html

Perfecting Your Sourdough Starter: A Comprehensive Guide

Several days ago we covered a recently established and award-winning artisan baker  Dave de la Riviere who runs runs Your Davey Bread, which uses sourdough in its bread baking   (https://thatsfoodanddrink.blogspot.com/2024/05/weekend-baker-wins-britains-best-loaf.html) so we decided to run a feature on perfecting your sourdough starter.

Sourdough bread, with its delightful tang and rustic appeal, has become a favourite for many home bakers. 

At the heart of every great sourdough loaf lies a well-maintained starter—a living culture of flour and water teeming with wild yeast and lactic acid bacteria. Mastering the art of the sourdough starter can elevate your baking from good to extraordinary. Here's how to perfect your sourdough starter.

Understanding the Basics

What is a Sourdough Starter?

A sourdough starter is a mixture of flour and water that has been fermented by wild yeast and bacteria. This culture serves as a natural leavening agent, giving sourdough bread its characteristic flavour and texture. Unlike commercial yeast, which is a single strain of Saccharomyces cerevisiae, a sourdough starter contains a diverse community of microorganisms, each contributing to the complex profile of the bread.

Getting Started: Creating Your Starter

Ingredients:

Whole grain flour (such as whole wheat or rye)

Water (preferably filtered or non-chlorinated)

Day 1: Mixing

In a clean jar or bowl, combine 50g of whole grain flour with 50g of water. Stir until you have a thick, smooth paste.

Cover loosely with a lid or a cloth to allow airflow while preventing contamination.

Leave the mixture at room temperature (20-24°C) for 24 hours.

Day 2-5: Feeding

Discard half of the starter mixture.

Add 50g of whole grain flour and 50g of water to the remaining mixture. Stir well.

Repeat this process every 24 hours. You should start to notice bubbles and a slight rise in the mixture, indicating that fermentation is occurring.

Transitioning to Maintenance: A Healthy Routine

By day 5-7, your starter should be active, bubbly, and have a pleasant, tangy aroma. Now, it's time to switch to a maintenance routine to keep your starter healthy and ready for baking.

Feeding Schedule:

Discard half of your starter (or use it in a recipe).

Feed the remaining starter with 50g of flour and 50g of water. Stir well.

Continue this feeding routine every 24 hours if kept at room temperature, or every 3-4 days if stored in the refrigerator.

Flour Choice:

While whole grain flour kickstarts the fermentation process, you can switch to all-purpose or bread flour for maintenance. However, periodically feeding with whole grain flour can boost microbial diversity.

Troubleshooting Common Issues

Lack of Activity:

Ensure your starter is kept in a warm environment (around 24°C).

Use non-chlorinated water, as chlorine can inhibit yeast growth.

Give it time. Some starters take longer to become fully active.

Hooch Formation:

Hooch is a layer of liquid that forms on top of the starter, indicating that it's hungry. Stir it back in and feed your starter more frequently.

Unpleasant Odour:

An off smell can indicate an imbalance in your starter. Discard more starter and feed with whole grain flour to restore balance.

Using Your Sourdough Starter

When your starter is bubbly and doubles in size within 4-6 hours of feeding, it's ready to use. Incorporate it into your favourite sourdough recipes for a delicious, tangy loaf with a perfect crumb and crust.

Storing Your Starter

If you bake infrequently, store your starter in the refrigerator. Feed it once a week to keep it healthy. For long-term storage, you can dry your starter into a powder and rehydrate it when needed.

Perfecting your sourdough starter requires patience and attention to detail, but the rewards are well worth the effort. With a bit of practice, you'll develop a robust, reliable starter that produces exceptional sourdough bread every time. Happy baking!

Embracing Ancient Grains: A Culinary Journey into the Past

In recent years, there has been a revival in the culinary world, an embrace of foods that once formed the staple diet of ancient civilisations. 

Among these are ancient grains, whose nutritional benefits and rich flavours are captivating modern bakers and cooks alike. 

From the nutty taste of spelt to the earthy notes of quinoa, ancient grains offer a delightful twist on traditional recipes. Join me as we explore the art of baking and cooking with these time-honoured grains.

What Are Ancient Grains?

Ancient grains are grains that have remained largely unchanged over the millennia. Unlike modern wheat, which has been heavily hybridised and modified, ancient grains have retained their original genetic makeup. Some of the most popular ancient grains include:

Spelt: An ancient relative of modern wheat, spelt has a mildly nutty flavour and is rich in protein and fibre. Incidentally, Morrisons in store bakeries have started baking with spelt.

Quinoa: Although technically a seed, quinoa is often grouped with grains due to its similar usage. It’s a complete protein, making it an excellent choice for vegetarians.

Farro: This hearty grain, also known as emmer, has a chewy texture and a rich, nutty taste.

Amaranth: Once a staple of the Aztec diet, amaranth is known for its high protein content and slightly sweet flavour.

Kamut: An ancient Egyptian grain, Kamut is larger than modern wheat and has a rich, buttery taste.

Why Choose Ancient Grains?

Ancient grains are not only a nod to our culinary past but also a boon to our health. They tend to be more nutrient-dense than their modern counterparts, offering higher levels of protein, fibre, vitamins, and minerals. Additionally, many ancient grains are easier to digest and can be a great alternative for those with wheat sensitivities, though not necessarily suitable for coeliacs.

Baking with Ancient Grains

Baking with ancient grains can transform your favourite recipes into nutritious and flavourful delights. Here are a few tips to get started:

1. Start with Substitutions

If you’re new to ancient grains, start by substituting a portion of the flour in your recipes with an ancient grain flour. For example, replace 25-50% of all-purpose flour with spelt flour in your bread or muffin recipes. This allows you to gradually adjust to the new textures and flavours.

2. Adjust Hydration Levels

Ancient grain flours often absorb more water than modern wheat flour. Be prepared to adjust the hydration in your recipes to achieve the right consistency. Doughs might need a bit more liquid or additional resting time to fully hydrate.

3. Experiment with Blends

Blending different ancient grain flours can yield interesting results. Try mixing spelt with rye, or kamut with amaranth, to create unique flavour profiles and textures in your baked goods.

4. Enjoy the Nutty Flavours

Ancient grains like spelt and farro have a natural sweetness and nuttiness that can enhance the taste of your baked goods. Embrace these flavours in recipes where they can shine, such as rustic breads, biscuits, and pancakes.

Cooking with Ancient Grains

Ancient grains are versatile and can be used in a variety of dishes, from hearty salads to comforting soups. Here are a few ideas to incorporate them into your meals:

1. Grain Bowls

Create nourishing grain bowls by using quinoa, farro, or amaranth as a base. Top with your favourite vegetables, proteins, and a delicious dressing for a balanced meal.

2. Soups and Stews

Add cooked ancient grains to soups and stews for extra texture and nutrition. Farro and barley are particularly good in hearty, wintery soups.

3. Pilafs and Risottos

Use ancient grains in place of rice for a twist on traditional pilafs and risottos. Try making a quinoa pilaf with nuts and dried fruit, or a spelt risotto with seasonal vegetables.

4. Salads

Ancient grains make excellent additions to salads. A spelt or farro salad with roasted vegetables, feta, and a tangy vinaigrette can be a satisfying meal on its own.

A Culinary Adventure

Cooking and baking with ancient grains is not just about embracing healthier options; it’s a culinary adventure that connects us with our past. These grains have sustained civilisations for centuries, and their resurgence in modern kitchens is a testament to their enduring appeal. So why not take a step back in time and discover the delightful flavours and benefits of ancient grains in your own cooking and baking?

Check out family-owned Matthews Cotswold Flours who have a wide range of heritage and ancient flours available from their shop:- https://cotswoldflour.com/collections/flour

By integrating these time-honoured grains into your culinary repertoire, you'll not only enjoy their unique tastes and textures but also contribute to a more sustainable and health-conscious way of eating. Happy baking and cooking!