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A selection of the latest baking news and blog posts.

Sourdough First time bread maker here, been working on a sourdough starter and I’m currently on day 3 of feeding, just wondering if it looks normal! I fed it about 4 hours ago it the band around the bottle is where it was after feeding.

Batons au levain Lately I've been enjoying the freedom to bake on a more… open… schedule, and I've been trying some combinations of techniques I've learned from a book or two and the supremely knowledgeable members of this forum.

Bakery Employees: Thank You Thank you for working hard. Thank you for staying safe. Thank you, today and always. Together we are #BakingStrong. View the #BakingStrong video here.

Veneziana, pizza and sun this Easter This afternoon in pictures. To be updated… In the featured image above and immediately behind the wine are some Chardonnay cuttings that I am propagating.

Sourdough Brownies - Izy Hossack - Top With Cinnamon A perfect way to use up leftover sourdough starter is by making brownies! These are super chocolatey with a crisp, flaky top and extra fudgy centre.

Miso Brownies Deliciously fudgy miso brownies with a nutty caramel tang. These are excellent as a dessert or just as a treat when you feel like something indulgent.

Store-cupboard red pepper dip This quick and easy version of muhamarra is a tasty way to make use of store cupboard ingredients. This slideshow requires JavaScript. This red pepper dip, with a lovely garlickly punch, is great with some bread dunked into it, but it is also wonderful spread over chicken or fish before popping in the oven.

Macphie targets consumers with smaller pack sizes Bakery ingredients manufacturer Macphie is targeting its mixes at consumers following the temporary collapse of the foodservice market. The business has changed the format of its mixes to 6kg bags, less than half the size of its original 12.5kg packs.

Fatherson Bakery launches groceries delivery website Baked goods and other groceries are being sold direct to consumers through a new service developed by Fatherson Bakery. Alongside Fatherson's baked items, including cakes, pies and traybakes, the site will offer the bakery's new bread products.

My first EVER loaf of Sour Dough Bread I just wanted to give a public shoutout to Bonni who shared some starter. I used a basic sourdough process, adapted from countless youtube and fresh loaf articles. Thoughts about the bake:. I was very happy with the oven spring and crumb texture. I might spritz the loaf next time to remove the excess flour from the crust.

Abel, Abel and Yumi Our neighbor's daughter-in-law Yumi returned from her annual trip to Japan where she lived until a few years ago, and was thoughtful and kind enough to bring me back two 1K bags of different Japanese AP flours. I'd make a set of baguettes with her 11.5% protein flour before and they came out just dandy.

Poilane-Style Miche This is such a fun bread to make, and in contrast to loaves that weigh a pound or two, this one weighed in at 1886 grams. It is from The Bread Baker's Apprentice, and for those who have the book you will likely recognize the loaf as the one in the cover photo.

No Yeast Bread - Sally's Baking Addiction This wonderfully easy and convenient no yeast bread is also known as soda bread. Adapted from my Irish Soda Bread, this dense loaf is made from just 6 ingredients and ready in about 1 hour. There's no complicated shaping or kneading necessary and I offer plenty of flavor suggestions.

Brioche Pasquier rolls out chocolate petits fours Brioche Pasquier has launched a range of eight chocolate petits fours. Its Élégance and Chocolat collection comprises praline, hazelnuts, choux and croustillant pastry. The petits fours are made from fresh non-caged eggs and fresh butter, as well as natural colourants and flavourings.

Bakers urged to help with new National Loaf Scheme Bread Source has unveiled a National Loaf Scheme designed to supply loaves to those in self-isolation during the coronavirus outbreak. The concept is inspired by the Federation of Bakers' project The National Loaf in 1942.

How bakers are adapting to trading during coronavirus Bakers are being forced to adapt to survive after social distancing measures transformed Britain's trading landscape overnight. With many major retail and café chains closing their doors, and some consumers either unable or unwilling to shop in supermarkets, bakeries are redefining their role within their local communities.

Most wholesale customers cancelled in a single night’ Before the coronavirus outbreak and social distancing measures, almost half of Seasons Bakery's turnover was wholesale supply to local businesses, such as pubs and restaurants. "Most of our wholesale customers cancelled on the night of the government announcement," said owner Dan Nemeth.

Bayne’s reopens 10 stores with new safety measures Scottish bakery Bayne's the Family Bakers has re-opened 10 stores, with a range of measures to help keep staff and customers safe amid the Covid-19 outbreak. The stores, which are open from today, will operate reduced opening hours and with fewer staff while selling a limited range of essential goods, most of which are packed at the bakery.

White flour is healthiest in 200 years, research shows White flour is the healthiest it has been in 200 years, a new study by Rothamsted Research in Hertfordshire has revealed. The research saw historic and modern wheat varieties grown side by side to address concerns that the push for higher yields had made today's wheat less healthy than older types.

National Doughnut Week is cancelled for 2020 National Doughnut Week, which was due to run from 9-16 May 2020, has been cancelled. It is the latest bakery-related event to be cancelled or postponed due to the current Covid-19 situation, with Britain's Best Loaf, the BSB spring conference and ABST 2020 conference among other affected events.

Darling Duckling Sugar Cookies I knew the first time I tried this sugar cookie recipe back in January, that I would most definitely be making them again and again and again. And with Easter around the corner, I just had to give them a sweet spring-themed twist.

Sourdough English Muffins I fed my starter last night, but this morning it wasn't looking as lively as I was hoping for. But I didn't want to toss my starter out, so I decided to make Sourdough English Muffins.

Coconut Bran Muffins These Coconut Bran Muffins are healthy enough to whip up on a weekday, but delicious enough to make a terrific addition to brunch. Bran muffins are something that I used to bake on a regular basis, although they haven't been a big part of my rotation again until recently.

American Pie Roman Dough Pizza We've been craving pizza for awhile, and I decided to use some of my dwindling supply of KAAP to make a batch of Roman Pizza Dough from PR's American Pie. I used some jarred tomato sauce that I modded with oregano and basil from the garden and shallots.

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