FLOUR THAT’S GLUTEN AND WHEAT FREE…

With so many of us suffering with gluten and wheat intolerances but still wanting to bake it was great to see flour without either.

Oast to Host has solved this problem with its two new flour blends Cake and Pastry. They have been expertly blended to give you light and fluffy cakes and crisp pastry. They contain a little dried egg albumen, which helps with the texture of the bakes.

They start at Cake Flour £4 for 450g for 2 available online at Oast to Host. And the Pastry Flour £9 for 2 x 450g.

This wonderfully versatile flour allows you to make your favourite: CAKE/cup cakes, SCONES, BLINIS, STEAMED PUDDINGS & BISCUITS.  Everyone will be coming back for more!  Each 225g recipe will make a generous 8″ Cake. 

You can make anything from Lemon Drizzle, Coffee and Walnut, Chocolate, Battenburg or Carrot Cake!  Our new in-house favourite is Earl Grey Cake using real tea leaves! 

See how easy it is to make this delicious subtly perfumed sponge cake by watching their video. They have lots of recipes on the website.

3 GREAT PODCASTS TO LISTEN TO DURING MAY…

With us all spending lots more time at home and indoors I’m sure I am not the only one who has listened to lots more Podcasts over the last six weeks. My top three choice for you to enjoy are.

1. Cook The Perfect available on BBC Sounds and Apple Stitcher is hosted by Jenni Murray and Jane Garvey in 10 minute Podcasts to inspire you. They have guests who are experts on the lowdown on making tasty dishes and one I loved was on Thursday 2nd April with Regula Ysewijn with Aunty Betty’s Gingerbread which is to absolutely die for.

2. On Player FM they have Flour Hour Baking Podcast a podcast completely dedicated to baking. Co-hosted by bakers Amanda Faber and Jeremiah Duarte Bills, Flour Hour features interviews with baking professionals, amateurs and enthusiasts. Topics cover all types of baking and the food stories that inspire culture, creativity and humanity. Episode 54 is Baking In The Time of Corona which is very apt. They discuss how they are coping with the new reality, resrouces, favorite books, substitutions and more. You can download the Player FM app free on App Store and Google Play.

3. Another great one on Player FM is Preheated which is full of kitchen wisdom and friendly chat from two friends who love to bake. Episode 174 is Donut Life and a bumper final episode of Sweet & Sour Month! The hosts are intrigued by a sour-cream pie crust, and Stefin’s finally tackled homemade milk kefir using freeze-dried starter (reminding Andrea of cowboy sourdough). In this week’s review, the duo dodge numerous frustrations to declare Shauna Sever’s Donut Loaf a huge, powdered-sugar-covered win. And who can resist the month’s final bake-along? Emma Christensen’s Buttermilk Quick Bread with an astonishing 10 variations, that uses your choice of fat, flour, and sweet or savory add-ins. Finally, the duo take a Dairy Deep Dive into the history behind some of this month’s tangy ingredients.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod.

10 SECRETS TO BETTER BAKING…

10 secrets to better baking –

  1. Leave your cake on a wire rack in the tin you have baked it in for 5 minutes before you turn it out.
  2. When making your cake, leave the eggs and fat our overnight so that they will be at the same temperature.
  3. For a really moist fruit cake, use marmalade instead of candied peel.
  4. For an extra rich, tasty fruit cake, use cold coffee instead of milk.
  5. Measure all your ingredients accurately.
  6. Bake your cake immediately once mixed as the baking powder begins to act as soon as its combined with liquid.
  7. Leave scones for a minute before you pop them into the oven as resting them allow the baking powder to become active.
  8. To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.
  9. When baking cakes, always sift the flour first as this will incorporate air and will create a light bake.
  10. NEVER open the oven for at least the first half of the baking time as the cold air will interfere with the rising of the cake.

BAKEWELL BAKING FESTIVAL 12th-13th AUGUST…

BAKING, VINTAGE, MUSIC AND FAMILY FUN…

The World’s Baking Festival is back for it’s 4th year with it’s new bigger Baking Theatres and a World Baking Theme.

Live Music, Tea Dances, Baking and Food Village, Vintage Games, Camping, Custard Pie Fight, World Alternative Games, Masterclasses, Vintage Car Display, Competitions, Circus Skills, Great Food and Drink, Birds of Prey, Comedy Night and more…

Tickets available online . Take a look at last years video here .

Bakewell has been voted the second best town in Britain by the Times, and is the quintessential English market town in the Derbyshire Dales district of Derbyshire, England, deriving its name from ‘Beadeca’s Well’.

It is the only town included in the Peak District National Park, and is well known for the local confection Bakewell Pudding (often mistaken for the Bakewell Tart).

It is located on the River Wye, about thirteen miles (21 km) southwest of Sheffield, 31 miles (50 km) southeast of Manchester, and 30 miles (48 km) north of the county town of Derby; nearby towns include Chesterfield to the east and Buxton to the west northwest.

Not the biggest town in the UK according to the 2001 Census the civil parish of Bakewell had a population of 3,979.
The town is close to the tourist attractions of Chatsworth House and Haddon Hall

8 TIPS ON HOW TO MAKE THE BEST CAKE TEXTURE…

We all try to make our cakes taste delicious but at the same time it’s important to have the right texture to your cake. Some tips I have found to help you make the best cake texture are –

  1. Add 2 tablespoons of salad oil to your cake mixture, as this can keep the mixture moist and less crumbly.

2. Try using buttermilk instead of milk as it gives a better texture to your        cake. For every 250ml of buttermilk used add half a teaspoon of baking soda.

3. If you weigh four whole eggs in their shells, then whatever the weight is,  that’s how much each of flour, sugar and butter you should add. This will  ensure an delicious cake every time.

4. Measure all your ingredients accurately.

 5. Avoid over mixing as it can cause a heavy texture, beat the mixture until it  is just smooth.

6. Bake your cake immediately once mixed as the baking powder begins to  act as soon as its combined with liquid.

7. Leave scones for a minute before you pop them into the oven as resting  them allow the baking powder to become active.

8. Never open the oven for at least the first half of the baking time as the cold  air will interfere with the rising of the cake.

NINE TIPS ON USING FLOUR IN BAKING…

  1. Sift your flour and baking powder together 2 – 3 times when making a cake, as it will give your cake a very light and even texture and stop air pockets from forming.
  2. Try to store flour in an airtight container as it keeps better that way.
  3. Flour in baking, a high gluten flour would be used for bread and a low gluten flour for cakes
  4. Use plain flour which has a low protein content for baking cakes, pastries and biscuits and also for thickening sauces.
  5. Always stir flour to loosen before measuring.
  6. Use cocoa instead of flour for dusting a greased tin when making chocolate cake.
  7. Get a rise out of plain flour by adding extra baking powder ( 1 teasp for every 125g flour.
  8. Never substitute coconut flour with any other flours as they are not equivalent.
  9. If a recipe calls for 1 cup of all-purpose flour, try using ¾ cup whole-grain.

8 GREAT TIPS ON BAKING PASTRY…

For the flakiest upper pie crust, brush the top lightly with cold water before baking.

To avoid your pie crust from becoming too soggy, sprinkle it with equal parts of sugar and flour before adding filling.

If you haven’t got a pastry cutter for your pies then improvise with an aerosol lid instead.

To stop pastry sticking to your rolling pin, put the pin in the freezer or fridge so that it’s cold before you use it.

Buy a Silicon Pastry Brush – non stick and heat resistant to 315C so you can baste with hot oils.

A common mistake when rolling out pastry is to change the direction of the pin rather than the pastry which then encourages the pastry to stick. To prevent this, give the pastry a quarter turn every few seconds while rolling with the pin in the same position and lightly dust the surface frequently with flour.

A back pain baking tip – to avoid hurting your back, don’t turn your body at an angle when rolling pastry. Turn the pastry around instead.

Always let pie pastry dry throughout before adding filling as it will prevent it from seeping while cooking.