Bramble Bakes

Small group baking workshops in the heart of the Chilterns

18/08/2026

I always find making this rather bittersweet. I love celebrating the joy of harvest and to thank all our farmers for the hundreds of hours of toil so we, the bakers, can take the grain and adding just water and salt, turn it into something that nourishes.
It also marks the shortening of days and the promise of Autumn just around the corner.

This wheatsheaf is heading to for their Harvest celebration in a couple of weeks. A light varnish and it will last through to the beginning of winter.

07/08/2026

This is so much more than just making a loaf.

It’s choosing to use flour that has been grown by a farmer that nourishes his land, free from pesticides and working to regenerate, not strip the soil.
It’s adding diversity using seeds, grains, and seasonal botanicals to ensure each slice is as much a feast for the gut microbes as it is for you.

What’s in your bread?

Thanks to for her inspirational teaching this year and for the best flour

03/08/2026

Come and join me for a relaxed small group workshop learning to make your own delicious, nutritious, gut friendly bread. Over four hours we will cover the whole process from starter, using different flours, to mixing, bulk fermentation, shaping, proving and baking. You will leave, confident in your ability and with comprehensive notes and recipes. Link in bio to book, or have a look at my website and let's get you baking!

23/07/2026

Being a little controversial here, but I have to pin my colours to team health when it comes to sourdough.

However, I don’t see why you can’t still make a light airy and tender loaf without sacrificing taste and nutrition.

This little loaf is made with my botanical blend flour, inspired by Dr. Vanessa Kimbell combined with Henry at Bruern Farms stoneground regenerative white. It’s full of mixed grains, seeds, legumes and plants and topped with British poppy seeds. It is slowly fermented to maximise ease of digestion and reduce the glucose spike many breads can cause. Eaten in combination with a fresh loganberry jam and a cultured butter, it provides prebiotics, probiotics, and polyphenols all of which can contribute to a happy gut.

It doesn’t have the most open crumb, but it is so tender, flavoursome and more sustainable than a refined white sourdough, I am happy to forego the big holes.

Oh, and it tastes amazing…

Are you team health or team holes?

13/07/2026

Nothing like spending a day with the farmer that grows your grain and the fellow bakers who are blessed to be able to bake with it.

talked so passionately about what he is doing blending heritage grains in the field, regenerative farming and the fascinating teachings of .
He showed us where the grain is milled currently and the work in progress that is his new mill.
So good to meet and talk all things bread with fellow sourdough nerds!

Next time you enjoy a loaf of bread from an artisan baker, spare a thought for the farmer that has spent the last year growing the grain that has made your loaf.

08/07/2026

Creating a seasonal flour blend that is nutrient dense, feeds the body and the microbiome and makes a delicious loaf!

A gathering of plants from the garden rich in polyphenols, carotenoids, anthocyanins, iron, folate, vitamins B and C, with anti inflammatory properties reflecting the diversity that is found in an organic field.

Grind this with whole grains, seeds, lentils rich in protein, fibre, more polyphenols, carotenoids and lignins into the most beautiful flour and you have such a nutritious flour to add to your bread.

And just look at the difference compared with standard white flour!

If this all sounds like too much, the good news is you can buy Dr. Vanessa Kimbell botanical blend from Hodmedod's UK Pulses & Grains

07/07/2026

How many have I included into this month’s blend of botanicals to addd to my flour?

Each one brings something to nourish body and the microbes that keep us healthy. Combined with mixed whole grains (spelt, rye, emmer, kamut) and seeds, it makes for the most delicious high fibre flour to use in your baking.

If you’re looking to add diversity without heading into the garden, my tutor and expert in all things sourdough, has developed a botanical blend flour you can buy from .

13/06/2026

Big Saturday morning bake. New York deli rye rolls for breakfasts, mainly white sours using delicious flour, malted multigrain sours and a rosemary and olive oil sour for .
All available now Oxmoor Farm.

Sourdough, real bread, chilterns

04/06/2026

Want to take your sourdough to the next level? I’ve had a late cancellation freeing up one place on my Intermediate workshop on Saturday 13th.

It’s a relaxed half day making a few types of sourdough, looking a techniques, flours and learning about getting the best from your loaves.

With only three places on the workshop, there will be plenty of time to ask questions and perfect technique.
To book, follow the link in my bio.

Sourdough workshop, sourdough course, chilterns, Buckinghamshire, real bread

22/05/2026

Addictive idea for using up discard…
using your sourdough discard as the cement in your granola both brings flavour and reduces the sugar you would otherwise use to bind it.
Then add whatever cereal, fruits, nuts, seeds and spices bring you joy! I like to add a generous handful of botanicals (dried rose and cornflower petals & nettles) for diversity too.
There’s a recipe on my website and if you’d like a basic template to follow.

Address

Princes Risborough

Website

http://www.bramblebakes.com/

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