Gluten issues? - Try Sourdough... We were pleased to have been pointed in the direction of this really interesting article in the Guardian by our friend Clare Strongman. The article proposes that Sourdough bread may be be the answer to the growing issues of gluten intolerance. See this link to the Guardian website Orb Bakery responds as follows Thank you Clare, really interesting. We have several customers who thought that they could not eat bread again who can enjoy some of our breads, & not just the sourdoughs because all our breads have long ferments and no artificial additives; the fermenting action makes bread much more accessible to the human gut, as well as providing other nutritional and natural keeping qualities not found in factory breads that are often produced in less than 2 hours. Rye breads have v little gluten and when they are sourdoughs there is added benefit. This article provides really good info for consumer choice and certainly good for 'artisan' bakers like us! The article is right in that much more research is needed so that health claims for all types of bread can be justified, and existing health claims on industrial breads can be reviewed & amended if necessary. It is certainly true that people seeking breads like sourdough need to be careful of what they buy. | With no legal definition of the sourdough process or of what ingredients can and cannot be included in the breads, many of the major supermarkets produce sourdoughs of varying quality, whilst always looking beautifully artisanal!! An exchange we had with a major supermarket about a loaf it had labelled sourdough discovered not only had it been part-baked, frozen, and then finished off in the in-store ovens but it also had baker's yeast in it! The Real Bread Campaign calls such marketing #pseudough or #fauxdough. (RBC website is great source of info & advice, plus an interactive map-based real bread finder). We need legal definitions so we all know what's what. Unsurprisingly this is not an issue in France! I'd be happy to speak with any one about this - just go to orbbakery.weebly.com or our Facebook page. Orb Bakery 24 March at 09:51 |
Next Over Village Market The next OVM is on Sat 9th April - the rest of the markets are ..
Keep up to date at the Over Village Market FB page Hot Cross Buns gone - BUT Not Cross Buns arrived...! Caroline has been working really hard leading up to Easter - Orb's Hot Cross Buns were selling like ... well, Hot Cross Buns!! We've had so many compliments for the buns again this year - many people returning to St Ives Market for seconds and thirds! ,,,She made over 120 HCBs for Easter weekend. If you've enjoyed them this Easter you don't have to wait 12 months to enjoy them again... We keep the Buns on our menu as 'Not Cross Buns' - they make a wonderful tea cake! Have you eaten your HCBs the Orb way? Our Hot Cross Buns are substantial enriched breads and we therefore often slice ours as if they were mini loaves - this makes the Bun go further and also makes it much easier to get into a toaster!! And you can eat more butter says Caroline! | Orb's next Traditional Bread Baking Course: Sat 23 April - Swavesey Village College There are still one or two spaces left for our next bread baking course in April. For full details of the course and to book please visit the SVC Community Education page. |