Blog
Vegan Healthy Cooking
Healthy plant based Cooking – good for you, good for the planet If you get our Newsletter (we have published one recently on vegan cooking) or follow us on social media, you probably are aware we are running workshops and have many advertised on our website. We have in place many COVID […]
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Sourdough Bread Recipe
Sourdough Bread is the healthiest option you can choose when making bread. It has a delicious tangy flavour and an open crumb and, is easier to digest than yeasted bread. Sourdough is a wild yeasted slow fermented bread. The microbes gobble up the starches and sugars and produce lactic acid and carbon dioxide, which leavens […]
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Flat Round Breads Recipe
These flat round breads are quick and easy to make and so delicious! We often make them for lunch on my baking workshops here at Canterbury Baking School, and we also add some sourdough sponge to the mix to get some of the benefits of sourdough in a quick bread. You can try this if […]
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How To Make A Sourdough Starter
In this video I will talk you through how to make a sourdough starter from scratch, using just flour and water. I will explain why you don’t need to follow a strict recipe and how to tell when your starter is the right consistency. Next, I’ll tell you how to maintain your starter for 7 […]
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Is Sourdough Gluten Free? Why Sourdough Bread Could Solve Your Digestive Issues
Do you feel bloated after eating bread? Do you go without gluten to avoid tummy troubles? You may have heard that sourdough is better for people who struggle with normal bread, but is sourdough gluten free? And is gluten really a problem for people without coeliac diease anyway? What is Gluten? Gluten is a family of […]
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Why Sourdough: Is Sourdough Good For You?
We are passionate about sourdough here at Canterbury Baking School. But why should you bother with this slow bread making process? Yes, it’s delicious, but is it really worth the effort? Is sourdough really healthier? In this blog post, we’re going to look beyond the hype and see why this traditional bread making process will […]
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Start Autumn with Sourdough
Summer is almost over, and the healthy lifestyle bug can start to give way to autumn and winter comfort eating. But here at Canterbury Baking School, we don’t think there’s a reason to abandon healthy eating through the colder months! For us, the autumn-winter diet starts with sourdough. Let’s give ourselves a quick reminder of […]
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Don’t let GM crops take root!
In this week’s blog, we’re letting off a bit of steam! The impact that Brexit could have on our farming industry is a huge concern for us, and could push British farming in a risky direction; relying on GM crops. The all-important harvest is underway, and will get into full swing as we head into […]
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Incredible Indian Ingredients
One of the healthiest diets in the world, Indian food is also abundant with taste, colour, and vibrance. Rich in aromatic herbs and spices, full of nutrients, and creative dishes, Indian food can also be a perfect direction in which to start your vegetarian journey! So what are the health benefits of Indian food? Let’s start […]
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Shop bought or home baked?
Clean eating isn’t just about what you put on your table, it’s a lifestyle choice. And it’s one we embrace here at Canterbury Baking School. Look at the loaf of bread on your kitchen counter or in your freezer. Sure it has flour, water and salt in it, like all bread. But we reckon it’s […]
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Elderberry Syrup Recipe
Here at Canterbury Baking School, we believe not just in healthy bread, but a healthy lifestyle. Sure, we champion organic food and ingredients, but there’s so much more to the organic lifestyle than food! Many natural remedies that have been used for thousands of years can still be of help today, and you can alleviate […]
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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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