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Fragata Feb 23
WIN a Breadmaker - perfect for And here’s an idea for your first recipe Simply follow and RT telling us which olives you’ll be adding for your chance to WIN.
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Kath Mar 3
The only student who wasn't camera shy on the Bread Making with Heritage Wheats course today. We baked with emmer, khorasan and einkorn, trying pre-ferments, 100% heritage flour and 60% heritage flour and comparing the results.
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CulinaryArchaeology Mar 1
Recreated the only bread remains in Irish archaeology, the Early Medieval oat ‘Lisleagh Biscuit’ using oat and whey. Kneaded, cooked, and prepared for a journey.
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Jessica Dalton Feb 26
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Virtual College Feb 25
Question: started on Saturday, what's your favourite type of bread? REPLY below, FOLLOW and RETWEET for the chance to 🏆 We'll pick our favourite 'Question of the Day' answer at the end of the week!
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Robert Penn Feb 28
To get a sense of what real bread used to taste like, I grew some wheat last year, built a bread oven and baked in it. I've eaten better bread, but it tasted damn good
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Toast Ale Feb 27
We've smashed our target and brewed 1 million slices of fresh surplus bread! It's mind-blowing to think that's equivalent to 1.5 times the height of Everest 😮 Find out more: 🍻 to 🍞
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Mags Morrissey Mar 2
Lined up and ready for the oven!
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Natalie Wood Mar 3
I know it’s Sunday so technically I’m late, but here are some breads we did this week for cinnamon sugar twist brioche and sourdough!
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LEAFOpenFarmSunday Feb 25
With underway, celebrating the people behind 11 million loaves sold daily starts with the farmer. Show visitors on how the bread journey starts - all you need is a 1 meter square, 1kg wheat, 800g flour & 1 loaf. Activity -
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Lynn Clark 🌱 Feb 27
As it’s I’ve done a an “even-more-special-than-usual” loaf. This is a beetroot and honey ale loaf with leaf scoring and boy it’s lovely! (Don’t forget on my blog is my 9 tips for bread scoring article - pinned to my Twitter feed!)
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Carole Moreton Mar 2
Simple country loaf for - delicious with sea salted butter ☺️
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Sue Hudson Mar 3
On we baked these in the fabulous Victorian wood fired oven with David’s help keeping the temperature and some flour was milled with the Mockmill 😀
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Borough Market Feb 18
Ahead of , shares her recipe for 'a simple-to-make French bread': fougasse. With its beautiful form & fabulous crust, it's a great way to get kids, inexperienced cooks & novice bakers excited about creating bread at home
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#TradSongTues Feb 21
In honour of regular and (which starts on Saturday) our theme really ought to be . Send in your finest loaves to share.
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🍴Eating Ideas🍴 Feb 25
I made this yummy cheese, basil and sun dried tomato pull- apart bread. Full of oozey cheesy yumminess! Click on the link for recipe- 🧀 🌿 🍅 🍞
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Brendan Kailer Lieb Mar 2
It's the end of , so I made a brioche. The rich buttery smell of this bread is intoxicating. 😊
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Soil Association Feb 26
Welcome to 🍞 championing bread that’s been made without the use of processing aids or artificial additives. So whether you fancy some roasted rye or a simple sourdough, here's a baker’s dozen different ways to enjoy this week >
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The Oarsman Feb 27
Bread from scratch baked in the morning and afternoon everyday. Sundried tomato, Cashel blue, seaweed, olive, smoked cheese & chive, squid ink, only a few of the wonderful flavoured breads + brown & treacle & walnut staples.
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sugardough Feb 28
Real Bread Week runs until Sunday 3 March, to celebrate Sugardough is giving away some of our almost 10 year old sourdough starter, Keith. There are 3 jars in Hove & 3 in Market Street every morning, first come first served 👨‍🍳👩‍🍳 📷 ⁦
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