The Steamie Bakehouse
Baking Bread by Hand
Thursday, 15 August 2013
We're back!
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The Steamie Bakehouse is closed. From the end of August, 2013, I will be baking at the Seven Hills Bakery in Sheffield whilst we decide how ...
Thursday, 10 May 2012
Oven Performance
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Brian, from Iowa, writes: I live in Iowa, USA and have built a traditional woodfired oven(cob). Makes great bread but uses lot...
Tuesday, 21 February 2012
Cultured Butter
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Inspired by one of our Bread-Clubbers, Lisa, I snapped up a couple of marked down tubs of double cream in the Co-op last week. ...
Tuesday, 7 February 2012
Left-over loaves
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We make a big effort to try and keep our bread waste to an absolute minimum, but sometimes a stray stale loaf makes it back to our...
Monday, 6 February 2012
Flour types for starters
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Following the Cultured Cooking event in Cupar, Kerstin wrote to ask: I could not get hold of rye flour yesterday in Cupar so started off ...
Saturday, 4 February 2012
Questions about sourness
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Vitalyi, a fellow home-baker-turned-pro in Yekaterinburg, writes with some questions about leaven refreshment and sourness: According to...
Thursday, 2 February 2012
Seasonal Schmeasonal
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Provers, retarders and other electric temperature control devices have no place at the Steamie bakehouse. There isn't room, they're...
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