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10% Discount On all Products - Limited Time Only! We use only the finest quality British organic wheat - high in protein to ensure good baking, grown and milled to stringent Soil Association standards. Slowly grinding the wheat between stones as opposed to the mass-produced flour from the big roller mills results in a superior flavour as no damage is done by overheating. Our flour is untreated (no chlorine bleaching).
You might think a cook would experience the visceral thrill of flesh only when she was cooking meat. Lately, though, the scene in my kitchen has been one to rival a Lucian Freud painting: there have been bosoms and buttocks and pillow-soft bellies on my counter. These are, I suppose, more a representation of middle-aged flesh than the taut youthful type, but they've been glorious both to look at and to handle. I am talking about bread doughs. I've never been much of a bread maker as I used to live round the corner from a reasonably good bakery.
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French bread and baguettes How to bake authentic french bread and baguettes the traditional way using a poolish starter Makes four medium bageuttes Authentic french bread requires a poolish starter. Poolish means Polish in french; ie. 'from Poland', not Mr Sheen or Pledge.