Featured Courses

“Every kitchen needs a Rose”

~ Nigel Slater

A Sourdough Day with Rose Prince

I first met Rose when I interviewed her for the BBC Radio Kitchen Garden Show. She instantly inspired me and I with her straightforward approach to ethical and sustainable food. Throughout Roses’ writing you can sense her passion for real food as she has campaigned for people to eat locally and with consideration. So I am delighted that Rose will be tutoring a class here on sourdough and baking tips and techniques. For those of you who are unfamiliar with Rose she writes the baking column for The Daily Telegraph,

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potato sourdough

Heritage Flour Sourdough Day

With more heritage flours available than ever before we can bake delicious deeply flavoured and wonderfully textured sourdough that is very close to these ancient loaves and explore the natural synergy between ancient grain and wild yeasts that transform the flour. Each age had its distinct flours and we cover a range of flours through the ages, from Neolithic, Bronze age, Iron age, Roman, Norman, Anglo Saxon through to Medieval, Elizabethan and Victorian we look at the distinct properties of each of them. The course is suitable for beginners  in

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Fairtrade tea picker

Working on my next book

We all cook, bake and eat. We are all intrinsically linked. Anyone who eats is linked to the farmer who produced the food,  cooks are linked to farmers, and fishermen, bakers to millers, millers to farmers and untimely we all link back to the soil. We have during the past century succumbed to the empty dreams of industrialisation. Our links and understanding of our food and each other have been broken down, to marketing campaigns, run by conglomerates that we, like fools finance, allowing them

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Sourdough Recipes

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Sourdough Summer berries slice

This year I have some of the best berries I have ever grown: small, dark and deeply flavoured Alpine strawberries, redcurrants and Worcester berries are all ripening almost as fast as I can pick them. The problem with picking strawberries slightly warm straight from the garden means that I eat almost as many as I bring back into the kitchen. It is, for a few sweet moments like being seven again. Combining your unrefreshed sourdough starter into a sponge and adding summer berries is a marriage that will teases out

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sourodugh lemon curd cake

Sourdough Lemon Curd Cake

The slight sour tang works wonderfully with the lemon curd and mascarpone cheese.   My only real piece of advice is to make two. That way you can freeze one and not begrudge anyone having a rather larger than polite slice! Cake 350g unsalted butter 350g Faitrade caster sugar 350g organic self raising flour 6 large free range eggs 150g un-refreshed sourdough starter Filling 340g Lemon curd 250 mascarpone cheese *1 tbs of Fair trade icing sugar to dust. Using a hand mixer or food mixer cream together the butter and

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A Eldin

A Treatise on the Art of Bread-Making; By A. Eldin ( 1805)

A Treatise on the Art of Bread-Making; Wherein, the Mealing Trade, Assize Laws, and Every Circumstance Connected with the Art, is Particularly Examined. By A. Edlin The Treatise on the Art of Bread-Making is therefore one of the most important books about bread-making from the 19th century. As I have been researching  I had been looking for a copy of this book for a couple of years I came across two in the space of a week. I bought both, and have decoded to sell the one with the original binding.

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The perfect form of transport.  Stylish, carbon neutral and good for your health  - perfect to deliver sourdough bread on.

Beg Bakers Bicycle – Betty

I’ve thought about selling this lovely bike so many times.  Each time I have put her back in the garage, but the truth is she’s hardly ever seen the light of day. I bought her to deliver the sourdough bread with for the pop up bakery.  She is a beautiful bike, with lots of capacity. You can read more about Betty ..  ( yes that is really her name,)  over at www.begbicycles.com BEG’s beautiful Dutch bicycle Betty is a practical as a Bakers bike as she has an integrated front porter’s

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Latest Posts

Farmers-Market-Northamnpton copy

Northamptonshire Farmers Markets

There is something that links bread makers to local food.  Perhaps it is an overall attitude to the way in which people thing about their food, or perhaps a connection to other people who also produce what we eat. In most instances the food I buy is somehow connected back to my sourdough.  Carrots for a sweet soup served with crunchy sourdough garlic croutons, fresh farm made butter that pools in the small holes in toasted English sourdough muffins; a butter coloured strong local farmhouse cheese that tops herb muffins

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tres Hombres-680 copy

A Revolution in Transportation

Have you ever met someone who changes everything for you?  They way you think, the way you behave, they way you look at the world around you are in so many ways mirrored by the people you spend time with. I have in the past  eighteen months had the chance to spent time in the Caribbean, in Portsmouth and in Falmouth with a group of pioneers. Revolutionaries who dare to live their dream of ethical, sustainable transport of fairly traded goods. Until that point I’d never considered how the baking

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