4th Over Village Market this Saturday 9th April 10:00 - 12:30;
Over Village Green
The next market will be taking place this Saturday. We have a variety of stalls coming - including one or two new ones. We hope to see many of you there.
Over Village Green
The next market will be taking place this Saturday. We have a variety of stalls coming - including one or two new ones. We hope to see many of you there.
Orb Hot Cross Bun Cambridge Magazine Competition winners
You may remember we were in the Cambridge Magazine last month. We have just been informed of the four lucky winners who each get half a dozen of Orb's Hot Cross Buns. We'll get baking!!
You may remember we were in the Cambridge Magazine last month. We have just been informed of the four lucky winners who each get half a dozen of Orb's Hot Cross Buns. We'll get baking!!
Supermarket Sourdoughs on test by the Guardian
You will know that we have great concerns about the way the supermarkets will market what they call 'sourdough' breads which can often bear little relation to the real sourdough made by artisan bakers up and down the land. Last week the Guardian undertook a taste test of many of the major supermarkets' loaves that are labelled as being 'sourdough'.
Interestingly the best of this bunch was the Sainsbury's 'San Francisco-style sourdough' loaf. This got 6.5 out of 10 - We would always be wary of anything that says 'San Francisco-style sourdough' - already this suggests that the process is not what we would call 'sourdough'. And indeed the article points out that the label states 'Previously frozen - contains flavouring.' !! Flavouring!!
The next best of the bunch, perhaps surprisingly, is Asda 'Chosen by you Sourdough' with 6 out of 10. Tescos scores a massive '0' for its 'finest' loaf. For the full list and photos go to the Guardian website.
Sourdough baby sitting in Sweden!
And if you think we artisan bakers are a bit obsessional about our Sourdough and how it's produced then look at this article about a bakery in Sweden that, for a small weekly payment, will baby sit your sourdough starter while you're away on holiday!! A tad OTT!! See here for more info
How to look after your Sourdough Starter
Orb says this is not necessary- Sourdough starter is not a pet, despite what some people think! If you have sourdough starter then follow the following if you're going away
1. For a few days you can stiffen your starter by adding flour until it is like a thick mud and put in the freezer
2. For longer periods you can do 1. and also freeze some of your starter; then, in the very small chance that the starter in fridge dies, you can simply refresh from the frozen sample
3. It is sensible (and we speak from experience) to freeze some your stater anyway. Then you've always got an insurance policy in case of disaster.
4. One other way to keep your starter in stasis is to dry it out. We've not done this yet but it is easy. Simply spread some stater out on a plate and leave to dry out. Make sure it is fully
And if you think we artisan bakers are a bit obsessional about our Sourdough and how it's produced then look at this article about a bakery in Sweden that, for a small weekly payment, will baby sit your sourdough starter while you're away on holiday!! A tad OTT!! See here for more info
How to look after your Sourdough Starter
Orb says this is not necessary- Sourdough starter is not a pet, despite what some people think! If you have sourdough starter then follow the following if you're going away
1. For a few days you can stiffen your starter by adding flour until it is like a thick mud and put in the freezer
2. For longer periods you can do 1. and also freeze some of your starter; then, in the very small chance that the starter in fridge dies, you can simply refresh from the frozen sample
3. It is sensible (and we speak from experience) to freeze some your stater anyway. Then you've always got an insurance policy in case of disaster.
4. One other way to keep your starter in stasis is to dry it out. We've not done this yet but it is easy. Simply spread some stater out on a plate and leave to dry out. Make sure it is fully