Enabling positive, sustainable change
Lisa Wilson, part of the extended Virtuous Bread family, is working for an NGO in India. From there she writes about the friendships that are made whilst rolling out the perfect roti… “I am living and working for an NGO, Read More …
Book now to learn to bake stollen in time for Christmas! Stollen is a celebration bread with roots in Dresden where it was first mentioned officially in the fifteenth century. Like many types of celebration bread, stollen is enriched with Read More …
“Bread is sacred”, Satish Kumar says. “It is a holy thing. And because it requires all four elements to make it, it is the macrocosm in microcosm. Thich Nhat Hann describes it as the body of the cosmos, and I Read More …
Oh No! What is the world coming to! The travelling bread oven decends on Germany and makes bread in the castle! The MLOVE ConFestival kicks off today – a celebration of the mobile industry and an opportunity to think about Read More …
At a dinner party the other day I learned about Focaccia di Recco. It is not Focaccia as we know it (but as we know by now, Italy is not one single country). It is a dish made of thin Read More …
One of the questions I am frequently asked is, “what is 00 flour and how does it compare to English flour?” This is swiftly followed by, “I am making focaccia/ciabatta/white bread out of the strong, stone ground English bread flour Read More …
Deep in rural Bavaria there is a particular farm that has diversified into offering holidays, riding lessons, a local produce food store, a high end vegetarian restaurant (yes! in Bavaria!) that offers cooking classes (vegetarian! in Bavaria!) and a fantastic Read More …
The Italian Baker by Carol Field just keeps on giving. I have had a break from the Italian Bread Project for a few weeks but have come back to it after a discombobulating Easter and Royal Wedding double bill. Sourdough Read More …
Sourdough pane di Terni from the Italian Bread Project – delicious! Read More …
The French win it by a country mile. So, what is going on here and why is the bread in France actually in near terminal decline… Read More …