©2019  Flour Power Bakery School

May 9, 2019

Another great set of trainees bakers who turned out inspiring and tasty breads from the simpe ingredients of flour, yeast, water and salt. The bagels were all a success and the Naans were the best ever thanks to the extra techniques learnt today.

March 11, 2019

We had another busy day of bread baking last Saturday with 5 newby bakers rising to the challenge to become fantastic home bread bakers. They all passed with flying colours and turned out delicious white breads, bagels, focaccia and plaited milk loaves that I'm sure we...

February 28, 2019

Yes such a thing does exist (who knew?)! So what better reason  is needed to drop a couple of delicious slices of home made bread into the toaster and then dollop on the Marmite, Nutella or good old butter. Enjoy.


February 21, 2019

I've been experimenting making bread with Gluten Free flour. It's strange omitting the kneading stage (you knead bread flour to stretch the gluten into nice long strands to help with the rising but it's not required with the Freee gluten free flour from Doves Farm). It...

February 20, 2019

Today we made oblong and round shaped breads. Its been a few days since I'd made white rather than sourbread but mmmm! The sourdough from earlier this week made great toast but this made great sandwiches (mature cheddar and tomato if you were wondering).

Want to find ou...

February 14, 2019

Such a simple idea using croissant dough but so delicious to eat and fantastic to look at. 


January 31, 2019

Given the current cold weather snap we are eating lots of soup in our house. Nothing goes better with a delicious vegetable soup than some nice crunchy home made bread covered in a think layer of butter. The only problem is the family eat the bread so fast I can't keep...

January 30, 2019

Having made a load of bagels I was faced with the difficult decision of which type to eat; poppy seed or sesame seed? After much deliberation I chose both! The next difficult decision was the filling.......

January 25, 2019

Chad (my sour dough starter) has been fed and nutured over the first week in the Flour Power Bakery test kitchen and I'm pleased to say Chad produced a tasty loaf! Not as acidic as some sour doughs I've eaten but the crust certainly had a tang to it.

Over the next few w...

January 20, 2019

 This is my new sour dough starter culture which will eventually become the "leven" used in all my sour dough breads. He is named Chad after the American sour dough guru Chad Irwin (all sour dough cultures should have a name!).

I'll post updates as to how Chad develops...

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