©2019  Flour Power Bakery School

November 26, 2019

Nothing, other than eating the bread, gives me more pleasure than to hear the sound of bread crackling as it cools down once taken from the oven. As it crackles it gives off the delicious smell of freshly baked bread and the crackles could almost be saying "eat me, eat...

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.

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 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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