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To Start or not to Start, that is the question……

Ever fancied making sourdough bread? As we near Real Bread week (check out The Real Bread Campaign website and promotional info around the event including my Open House event on 1 March ) all eyes turn to making and baking true, real bread – you know like it used to be.

But that’s my problem, as I struggle to know what bread used to be like. I was born in the 70’s and bread during my childhood was simply a carrier for other flavours: the sandwich, the soup dunker or the sponge to mop up gravy or Italian sauces.

So when I decided to focus on baking bread, I soon became very aware that sourdough was really the king of all breads. Why? The French aren’t obsessed with sourdough, in fact it’s fair to say that French bread is often focused upon variations of white bread and breads are often a strange hybrid including both bakers yeast and some levain (wild yeast). It’s delicious, traditional and comforting and if you’re anything like me with one taste of a baguette you’re cast back to your summer holidays as a child in the south of France. But sourdough is still the pinnacle of baking and separates good and great bakers and bakeries.

Sourdough takes time, time to create the final finished bread. It’s due to the fact that you need to create a starter which then needs to be treated as one of the family. I kid you not Starter Hotels or ‘Retreats’ exist for those who wish for their starters to live a life of luxury when you happen to jet off on holiday for a week or two.

Sourdough takes time to mix, to develop strength and elasticity through stretching, folding, laminating, stitching and popping it into a fridge to develop flavour, texture and strength (called a cold retard).

It also takes time to consider flavour combinations and sourdough has a unique flavour which compliments other flavours incredibly well. Pumpkin and Olive, Cheese and Thyme, Sundried tomato and basil, freeze dried raspberry and white chocolate – the list is endless.

So is it really worth attempting to make sourdough? It’s a bit like saying is it worth re-decorating the guest bedroom. It takes time, effort, imagination, skill and passion – but when someone stays over and when someone feels like you’ve made an effort for them – then yes of course it’s worth the effort. So go on, create a starter and when it’s ready and winking or rather popping at you when you open the jar or lid then give making the now legendary sourdough bread a go to. I wish you all the look as they’re temperamental beasts, but the flavour and texture are truly worth it. And you can walk slightly taller when you’re next in the bakery isle in the supermarket or even better shopping and supporting your local, REAL artisan baker.

A quick message to say thanks for delivering the bread, it was great - really tasty, looking forward to the next one! Thanks also for the donuts which were great as well :-) Mark and Family
Really tasty bread and treats delivered to our doorstep each week
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To Start or not to Start, that is the question……

Ever fancied making sourdough bread? As we near Real Bread week (check out The Real Bread Campaign website and promotional info around the event including my Open House event on 1 March ) all eyes turn to making and baking true, real bread – you know like it used to be. But that’s my problem, as
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Cauliflower Cheese Soup Recipe

These winter days call for hearty, warming soups and I wanted to share a recipe for one of our favourites at the OMB Tadcaster family table. This is a rich and creamy cauliflower cheese soup to enjoy with crusty bread – perfect after a weekend walk. Preparation Time: 10 minutes Cooking Time: 40 minutes Ingredients: 
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To mark my very first #RealBreadWeek, I'm opening the doors to my micro-bakery kitchen at home in Tadcaster this we… https://t.co/ViVYkb820v
Wednesday 26th February
Love bread and baked goodies? Support #RealBreadWeek #realbreadcampaign https://t.co/BLA5o445kE
Saturday 22nd February
Superb french baking class today with a wonderful group. Fougasse, baguettes, croissant, pain au chocolate and tart… https://t.co/jr1KHOkJVK
Friday 21st February

The One Mile Bakery – Tadcaster – 27 February 2020 19:57

Tonight’s deliveries: sourdough sweet loaf with sultana (in rum), orange zest, cranberry’s, walnuts, pistachio and cinnamon. Semlor buns (‘tis the season to eat Scandi!) and roasted tomato and basil soup. Pretty delicious on a cold and very windy night. Bike deliveries were…..challenging on the legs this evening!!!!