Recipes

You will need:400g – White Flour400g – Production Leaven10g – Salt300ml – Tepid Water This should make a soft dough—water quantity may have to be adjusted to allow for the consistency of your leaven. Knead until soft and elastic. Cut to required size, mould, dip in flour then place in floured basket ( a bowl […]

Once established the starter leaven is very resilient and if fed and nurtured will last for years.  Can be used as a base for traditional sourdough bread.  This has a wonderful crust and a dense dough with almost a cidery flavour.  The wild yeasts make the bread rise giving a dense chewy dough – keeps […]

A delicious wholesome, moist bread, that is ideal to eat with a bowl of soup on a winter’s day. Keeps well. Excellent toasted at breakfast time!

This recipe makes a tray of delicious granola bars in less than 30 minutes.

Why not have a go at this Easter Bun recipe? It looks far more complicated than it is and once you have got to the dough stage everything happens pretty quickly.  If you don’t have a piping bag for the crosses use a strong plastic bag and snip off a corner. Best eaten fresh or toasted, […]