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stout
smoked rye
sunflower
wholemeal
sourdough focaccia
merton blend
freshly baked
glutenin and gliadin
and squeeze
alveoli
open kitchen
upcoming baking schedule
pizza again
harvesting grain
starters
a living thing
look like dough again
away away
the sourdough library
social
emmer variation
spelt
emmer
harvest festival 2024
coming up
pushing the proof
making ourselves
discard granola
new workshops
back with three
sunflower and sesame
walnut and rye
hand sifting flour
carb lab
craft knowledge
upcoming dates and an apology
cannellini experiment
very old bread
when flour meets water
back baking
percentages and schedule
bonci bread
folded
dried starter
the meaning of the process
gone fishing
structure
wet and wetter
normal delivery
Earlsdon festival
lactobacillus
away
colouring of the crust
spring festival
ear
photos from harvest
6000 years
combo cooker and steam
rye scald
friday not saturday
Merton semolina scald
Watch the dough
Merton rye 15
Merton semolina and sesame
Merton rice and rye
communal oven
on sourdough workshops
subscribe
more on costs
sunflower experiments
Merton wholemeal extra
Merton rye and wheat germ
Merton cheese and pepper
festa
sourdough in pencil
botanical
experiments
honey honey
chickpea water
wheat roots
back
be right back
caught
simple saturdays
costing a loaf
bread 23 september
purple bread
nothing special
harvest festival
kimbell equation
bread 9 september
wholewheat sesame
boy with bread
no bread 19 and 26 august
oat porridge and almond
wild yeast
honey rye
round
no bread 8 and 15 july
sesame
cooler
a strange moment
close up
Merton simple
All in FAQs →
Latest in FAQs
How come the bread costs what it does?
Any storage advice?
What about stale bread?
How long will the bread last?
The bread is quite dark. What’s going on?
Allergens?
Can you tell me about ingredients?
Where can I buy your bread?
How do I slice the bread when it’s very fresh?
Why Merton?
Do you do orders for special events?