Which flour should I use?
November 1st, 2013 by Liliane Baines
Which flour is best for making pastry? Or a Victoria sponge? Find out here
Read More »November 1st, 2013 by Liliane Baines
Which flour is best for making pastry? Or a Victoria sponge? Find out here
Read More »November 1st, 2013 by Liliane Baines
Today the range of flours available is wider than ever before. Find out more about some of the commonplace and more unusual flours available >>more
Read More »November 1st, 2013 by Liliane Baines
Discover what goes on in a modern flour mill to produce the flours that you use for your bread, cakes, biscuits, soups and puddings >>more
Read More »November 1st, 2013 by Liliane Baines
Step-by-step guide showing you how to make perfect white sauce from scratch. Instructions and stunning photography >>more
Read More »November 1st, 2013 by Liliane Baines
What percentage of bread bought each day is white? >>find out
Read More »November 1st, 2013 by Liliane Baines
Handy charts converting temperature, volume, weight and quantity. All on one page >>more
Read More »November 1st, 2013 by Liliane Baines
There are over 200 different types of bread. How many can you name?
Read More »November 1st, 2013 by Liliane Baines
Learn more about each of the seven stages of bread baking from mixing and kneading to second proving and cooling.
Read More »November 1st, 2013 by Liliane Baines
I’ve got a soggy bottom – can you help? Find the solutions to your baking mishaps >>more
Read More »November 1st, 2013 by Liliane Baines
Have a look at this easy step-by-step guide that will help you make the perfect white sauce >>more
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