Sourdough or ‘Sourfaux’?

In recent years there has been a proliferation of sourdough in bakeries, on the supermarket shelves and in restaurants yet there is still little understanding of this type of bread and its interesting health claims, not to mention the mystique about how to produce the perfect loaf. With this in mind I thought I would take the opportunity, in the run up to The Real Bread Campaign’s annual ‘Sourdough September’ event, to explain some facts about sourdough breads and point out that not all is what it seems. Oh, and if you would like to try some of my handcrafted,
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A Rye Look At A Super-Food

  Rye is a very popular grain across Europe. Its use can be dated back to 400BC, but it is little used by comparison in the UK. So, to accompany La Bonne Parisienne’s ‘Rye Month’ I thought I’d share some fascinating facts about this little grain, which has a distinct flavour, a wide variety of uses, an interesting history, some quite staggering alleged health benefits, tempting serving suggestions…. Oh! and an unexpected side effect. Read on to find out more … What is rye? Rye is a grass, the seed is a cereal grain similar in appearance and use to
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An idea is born

La Bonne Parisienne “A few years ago I could turn out a decent loaf or a fancy yeasted bun or two, but I had never baked a croissant, attempted a sourdough, or even tasted a brioche. I had driven through France a few times but never stopped and I certainly didn’t know a Poolish from a Levain, or a biga from a paté fermenteé An enthusiastic home baker, my yeasty skills then extended no further than a crusty, wholesome loaf for my lunch every week. I would have a stab at something a little more challenging on a wet Sunday afternoon, with varying
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