Quality control from a grandson as the loaves are readied for the Farmers Market - he loves the unique stottie we make.

2018

We finished 2017 with our seasonal produce - a stollen and a malt loaf - alongside our usual range of 7 sourdough loaves for farmers markets. In 2018 we are concentrating on our classes - expect a follow-up class for people who have been on the Start It Up class and want to learn some new techniques - and, as always, experimenting with new recipes and techniques.
Pictures show our sourdough stottie, a crusty, flat and spongy loaf, and our sourdough christmas stollen.

New Zealand sourdough starter

A year ago I stayed at Rachel's air bnb in Owhira Bay, Wellington, New Zealand. She was interested in making sourdough bread. We got a starter going and baked the first loaf. I dropped in last week to see her and Selwyn, and was delighted to see that not only is the starter going well, but Rachel now offers sourdough bread to visitors as part of her breakfast deal. Have microbes, will travel!

We are taking part in a global research project into how sourdough works. Our 25 year old starter is now in Tuft University lab in the US, doing its stuff. To read more about it click on this link -


http://robdunnlab.com/projects/sourdough/

 early publicity for the May Bank Holiday New New Brighton Food and Drink Festival will see Little Eye on the chef's demo stage -

http://www.liverpoolecho.co.uk/whats-on/food-drink-news/new-brighton-seaside-festival-food-12837986



Learn how to make sourdough bread with West Kirby's Little Eye Bakery

Home mills and local grains

The Grain Sheaf

On a trip down to the Welsh Borders, we were surprised and delighted to come across Jan Williams in Oswestry Market, with her start-up business The Grain Sheaf  http://www.thegrainsheaf.co.uk/

Jan has worked incredibly hard to source a real variety of grains grown in the Borders and adjacent areas - including oats and barkey and spelt alongside many strains of wheat.
And she sells home kitchen mills from Komo, the best and most beautiful kitchen top mills around.

She herself has a commercial version and can mill up to a sack of flour at once. Buit the smaller sizes are easily enough for home bakers. Have a look at her site - and admire her tenacity and commitment to fresh, local grain. Bravo Jan!

It was great to welcome back bakers from earlier classes to try some more fiddly recipes! We had a great day:

"Just wanted to say thanks for the excellent course it has inspired us to try new sourdough recipes, we have just made and eaten our first sourdough crumpets!" (Stu and Sarah)

We also made Stollen, and I am making 20 for the West Kirby Farmers Market on Dec 17th - and some extra for home consumption!