Blog
Milling Your Own Grains
Here at Canterbury Baking School, our speciality is milling our own heritage grains to make the best bread possible! Milling your own grains can be extremely rewarding, healthy, and fun! So why do we do it? We source the best organic heritage grains, specialising in kamut and spelt. Both grains have been used by humans for […]
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Starting with sourdough!
Here at Canterbury Baking School, Sourdough is our speciality! Sourdough is the oldest known form of leavened bread, and was widespread in the Middle Ages before yeast took over. Sourdough is made from just three ingredients; water, salt, and flour. This makes it one of the healthiest and most natural breads you can have! We’re […]
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Vicky’s Bellissimo Ravioli
Summer is perfect for a light pasta dish. Here at Canterbury Baking School we made the perfect pasta recipe by milling our own kamut grains to create our own Italian feast! While studying under an Italian master chef, I learned how to make my own fresh pasta by milling my own heritage grains. We would like to […]
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