Baking

Getting started at The Sourdough Hotel

By Maddie Rix • March 13, 2014 • In Around the world, Baking, Jamie's food team, Travel

In Stockholm you can check your sourdough starter into the Hotell Surdeg, part of the chic Urban Deli, to be fed and watered whilst you’re away from home.

Baking bread with beer

By Craft Beer Channel • March 12, 2014 • In Baking, Beer

The idea may sound a bit mad, but the history of beer and bread are inextricably linked – so check out these two incredibly simple beer bread recipes.

Vegan baking: cake and cookies

By Jody Vassallo • March 10, 2014 • In Baking, Special diets

vegan doughnuts covered in sugar in a paper bag

Sweet vegan baking can be challenging – no dairy and no egg. But fear not – I have a few simple solutions for you that are pretty much foolproof.

Flavoured breads

By Ren Behan • March 7, 2014 • In Baking

Once you’ve conquered a basic bread recipe, it’s time to get a little creative, and the best way to do this is to learn how to add flavours to your bread.

The best breads for beginner bakers

By Flour Station • March 3, 2014 • In Baking, Bread

Even the most confident foodies can find baking bread intimidating, but it doesn’t need to be! To get you started, here are four simple beginner recipes.

Purely fruit sweetened brownies

By Elana Amsterdam • February 3, 2014 • In Baking, Family cooking, Healthy, Recipe Roundup

If you think the term “healthy dessert” is an oxymoron, these fudgey brownies packed with intense flavor just might change your mind.

Thrifty puds for your leftover loaf

By Flour Station • January 28, 2014 • In Baking, Bread

leftover loaf in a dessert with raisins on top

Step away from the bin! Give leftover bread the send-off it deserves, by turning it into dessert

In praise of panettone

By Flour Station • December 11, 2013 • In Baking, Christmas

Call us biased, but at Flour Station we consider panettone the perfect festive bread.

Perfect mince pies

By Ren Behan • November 28, 2013 • In Christmas, How to, Special occasions

A traditional mince pie is made with a crumbly shortcrust pastry, but I’ve also seen them made with puff pastry or even with filo pastry.

Artisan bread: what’s all the fuss about?

By Flour Station • August 9, 2013 • In Baking, Bread

Not all bread is created equal. You don’t need to be a baker, a foodie or even fully awake to notice that tearing into crusty, freshly-baked loaf is a lot nicer than the supermarket sliced variety – but beyond that, things can get confusing. ‘Artisan’, for example… It’s a term you see a lot in Read the full article…