Emmer (Triticum Dicoccon) Sourdough.


Sourdough 100% wholewheat emmer. Yum!


I tend to forget about Brioche during summer time, but when the cold weather is back at our door I can’t resist baking some, just to be able to dip it into hot chocolate or coffee. 

Brioche may have its origins in the Middle Ages, when similar viennoiseries were already baked. However the origin of the name “Brioche” is unsure. Some believe that it draws its name from the town of Brie, and that Brie cheese was originally added to the dough, and some believe that Brioche was named after the Briochins, inhabitants of the town St Brieuc, in Brittany. Considering the sheer amount of butter that Brioche contains, and knowing the love of Breton’s people for butter (and being Breton myself), I would go for the latter option!


Around the world with 80 Breads" is a great site for anybody interested in bread and cultures. Put together by Jean-Philippe Girard, Jean-Philippe de Tonnac et Jean-Francois Barbier, this beautifully illustrated site follows the path of Gustain, a young bread tasting reporter who travels the world to find out about other culture’s daily bread. 


The first loaf Sam Henley baked was 10 years ago when the local baker shut down. Now Sam and Grace run a successful bakery in Liverpool. It is truly refreshing to hear from people who make their dreams come true. 

A bit of bread porn on a saturday morning to get you going for the WE…

Production: itsallsorted.com/
Director: Matt Barlow represented by germaine.co.uk/
Producer: Morgan at itsallsorted.com/
jib/camera: Darryl Higgins
Post Production: Mat Wardle mat@maamkh.com
DigiTech: Jake from republikhq.com/
Assistants: Max Barlow, Jen Balcombe
with thanks to Pete the baker from e5BakeHouse, Hackney e5bakehouse.com

Rye, The Finnish Secret Weapon.

If you’ve been visiting Nordic countries, you have probably noticed that most of the old buildings are red or yellow. The red type is traditionally made with a mixture of rye, iron sulfate and red pigment - in the old days, earth was used as the pigment. The rye acts a binder, the sulfate prevents rotting and the pigment is the die.

In Finland, red pain emerged circa 1500 and was very popular because of its low cost and long lasting wood protection properties. One coat was enough to last 50 years. In the 1800s, fashion took over for a while and yellow emerged as a trendy choice, but only wealthy families could afford yellow pigment. Besides, yellow pigment does not protect the wood against UVs as red pigment does.

In her book “Rye, the Finnish Secret Weapon” (Ruis, Suomalaisten Salainen Ase, in Finnish), Ulla Rauramo gives several recipes for red paint. Here’s one of them:


50l water

3kg Iron sulfate

4,5kg good rye flour

12kg of red earth

2 kg salt

3l of varnish


In a thick-bottomed pan, mix 10 liters of cold water and slowly mix in the rye flour avoiding lumps. Cook this porridge for 1,5 hours, paying attention not to burn the mixture. If burnt, start from scratch as it will spoil the paint. Outside, insulate a big barrel with rock wool and make a fire underneath. Bring 40 liters of water to the boil. Mix in the Iron sulfate with a big paddle. Add the rye porridge and bring back the boil. Add the red pigment in very small batches while mixing continuously. Boil for 15mns. If the paint is not used straight away, mix in the salt, this will keep the mixture for a week. Add the varnish and cool it down. Done.



Photos: www.jjouanno.com

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