News — Baking

Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish! As soon as I see the first signs of wild garlic in the woods close to my farm, I know that spring is on its way. I’ve been picking and cooking with wild garlic for nearly 10 years and I can’t get enough of it! Wild Garlic Pesto is one of my favourite ways to preserve this very seasonal herb. It’s such a simple recipe to make with a blender, and this recipe for...

Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish! As soon as I see the first signs of wild garlic in the woods close to my farm, I know that spring is on its way. I’ve been picking and cooking with wild garlic for nearly 10 years and I can’t get enough of it! Wild Garlic Pesto is one of my favourite ways to preserve this very seasonal herb. It’s such a simple recipe to make with a blender, and this recipe for...

To make matters worse, sometimes you can substitute one flour for another. Other times, if you use the wrong flour, the whole recipe can turn out funky! To clear up any confusion you may have, we took a dive into the world of flours so you'll know when (and how) to use each of the major types. Let's get baking! All-Purpose Flour Also known as AP flour, this is the most commonly used flour. If your recipe doesn't specify a type, they're probably talking about all-purpose flour! This white flour doesn't contain the wheat germ or the bran, only containing...