Best pizza ever…. This dough is very versatile. You could make za’atar manakish, Italian flatbreads, focaccia or pizza with it. It makes the most crisp, delicious pizza base I’ve ever made, using just ordinary bread flour. I use Marriage’s organic flour. There are specialist pizza flours out there which I’ve tried, but this recipe hasContinue reading “Pizza sourdough”
Author Archives: heritagebake
Living lightly
We are delighted to launch our Spring weekend ‘Living Lightly’. Costs: £200 early bird £100 Saturday only £80 Sunday only
Khorasan and Linseed sourdough
This is my Gold award winning recipe. I used a stone baked artisan oven, but you can create this at home in a domestic oven. White spelt is extraordinary to work with as an artisan flour. Creamy and light, offering a fantastically pleasing oven spring. I use brown linseed as it is the type grownContinue reading “Khorasan and Linseed sourdough”
Tiptree World Bread Award
Heritage Bakehouse is pleased to announce a Silver and Bronze award with two sourdough recipes. The silver award for the nuttimalt has a special story. My parents used to buy bread to sell from a bakery in Bournemouth. One of their loaves was a nuttimalt. I have recreated it from memory. A wonderful loaf thatContinue reading “Tiptree World Bread Award”
Why should we eat organic sourdough instead of mass produced bread?
The rise in artisan bread production across the country is only 5% of the bread market share, but growing all of the time. Health of the nation has been suffering. Bloating, pain, intolerance to modern wheat yeasted bread has been around for many years forcing some to become gluten free. Many have taken matters intoContinue reading “Why should we eat organic sourdough instead of mass produced bread?”
Nettle and Chard Garden Soup
What to have for lunch today from my permaculture garden? 4 large handfuls of nettles 4 large Chard leaves 2 large potatoes sliced thinly 2 vegetable stock cubes 3 garlic cloves 2 tablespoons of chopped dill Salt and pepper to taste With rubber or latex gloves, wash and rinse stinging nettle and chard. Chop theContinue reading “Nettle and Chard Garden Soup”
Beetroot apple and caraway soup
Ingredients Peel the beetroot and chop into cubes. Core and slice the apples. There is no need to peel them. Dice onion and fry until softened. Throw in the beetroot and apple. Add the caraway seed. Pour in enough boiling water to just cover the veg and crumble the stock cube into it. Simmer forContinue reading “Beetroot apple and caraway soup”
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Scottish Bannocks
100 g plain flour 65g beremeal 2 tsp bicarbonate of soda 1/2 tsp cream of tartar 1/4 tsp sugar 1/4 tsp salt 115 g medium oatmeal 1 tbsp butter buttermilk or natural yogurt as required INSTRUCTIONS preheat oven to 180C if using and grease a baking tray Sift the flour, bicarbonate of soda, cream of tartar, salt and sugar into a large bowl Add the oatmeal and and beremealContinue reading “Scottish Bannocks”
Why is sourdough better for health?
Fermentation Wild yeast are single-celled fungi that exist all around us. They feed on carbohydrates, and as they do so they release carbon dioxide, B vitamins, and alcohol. Because they release carbon dioxide, yeast can leaven bread, and because they convert carbohydrates to alcohol, brewers use yeast to make beer and wine, too. This isContinue reading “Why is sourdough better for health?”
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