If you’ve been wondering why so many bakers have been extolling the virtues of spelt flour in recent years, read on. Here you’ll find out some of its benefits and why spelt is the baker’s friend. Is it really healthier than other flours? How do you bake with it and where can you buy it from? You’ll find the answers to these questions and more in this post.
If you’re anything like me, you’ll be suspicious of any product that lists palm oil in the ingredients. Production of this crop has been responsible for ravaging tropical rainforests in our never-ending pursuit of cheap food. However, not all of it is bad and in one of my occasional series on ingredients, I give you sustainable palm oil.
A deliciously fragrant and colourful rose syrup that captures the spirit of summer. If you have access to highly scented unsprayed roses, follow this super simple recipe. The syrup keeps really well and has many uses.
Where would the British baker be without vanilla? It’s hard to imagine cakes, biscuits and custards without that sweet and fragrant flavour which we all know and love so well. And life without vanilla ice-cream is virtually unthinkable. Read on to find out why you need killer vanilla.
When it comes to baking, are you never quite sure what flour you should use? Would you like to bake with healthier flours, but you’re not really sure where to start? This post should give you a bit more idea as to some of the flours you can use. Plus how to start baking with wholegrain flours.
Did you know that duck eggs are really good for baking? I use them in my cakes whenever I’m lucky enough to get hold of some. Read on to find out why they perform better than chicken eggs.
Why it’s important to buy and use whole foods where you can. If you want to prepare and eat good food, ingredients are the key. This is especially true when it comes to baking. Here you’ll find a guide to some of those baking basics.