The future of sourdough baking with AI 🤖 - Good In Bread
Explore how AI could change sourdough baking. Discover the balance between machine precision and the charm of handmade, tangy loaves.| Good In Bread
By 2026, all non-wholemeal flour in the UK will include folic acid. Learn why it’s happening, what the science says, and how it affects artisan baking. The post Why the UK is adding folic acid to flour appeared first on Good In Bread.| Good In Bread
Explore how AI could change sourdough baking. Discover the balance between machine precision and the charm of handmade, tangy loaves.| Good In Bread
Delicious and vibrant, this Panzanella salad is the perfect way to transform your leftover white country 'True Loaf' into a fresh and flavourful dish. Made with Mas Amadeo olive oil and Isle of Purbeck honey, it bursts with colour, texture, and juicy goodness. Packed with crunch and wholesome ingredients, it’s an ideal healthy lunch or side, celebrating the rich flavours of days-old sourdough in the best way possible!| Good In Bread
I made these amazing Sourdough croutons to add to my soup the other night and left them on the counter to cool down. By the time I came back to the kitchen, the croutons had all magically vanished! I guess someone had them for their snack and couldn’t wait til dinner! This crouton recipe is […]| Good In Bread
Keep your sourdough loaves crunchy and bagels chewy with simple storage tips. Learn how to store, freeze, and refresh your bread for maximum freshness and flavour.| Good In Bread
Explore how AI could change sourdough baking. Discover the balance between machine precision and the charm of handmade, tangy loaves.| Good In Bread
Learn why including sourdough in your diet could make managing menopause a little easier — and tastier. The post Can sourdough help with menopause symptoms? appeared first on Good In Bread.| Good In Bread
Sourdough fermentation does more than make your loaf tangy and chewy — research shows it can break down some gluten, making it easier on your stomach for those with gluten sensitivity. Curious to find out more? The post Can you eat sourdough if you’re gluten sensitive? appeared first on Good In Bread.| Good In Bread
Mould happens — and that’s perfectly natural. Unlike industrial loaves packed with preservatives like fermented wheat flour, fresh sourdough is alive, tasty, and naturally slower to mould. With a few clever storage tricks (including our freezer-ready sliced loaves), you can enjoy your sourdough for longer without fear. The post Mould happens… but your sourdough can last longer appeared first on Good In Bread.| Good In Bread
The Bagel Chips you’ve all been waiting for are finally here! Got spare bagels at home that are 1-2 days past their fluffy hey day? No problem, try these easy bagel chips with any seasoning of your choice. We love ours with a sprinkle of olive oil and our Spicy Everything Seasoning! 1. Preheat oven […] The post Bagel Chips appeared first on Good In Bread.| Good In Bread
These melba toasts are a simple but yummy savoury snack, ideal as canapes or as a light starter. These are ideally made with days-old sourdough, to give the toasts a perfect crunch after toasting and as a way to use up any leftover bread that is on the turn. Ingredients (serves 6): Firstly, preheat the […] The post Pan Con Tomate on ‘True Loaf’ Toasts appeared first on Good In Bread.| Good In Bread
School’s back, and we’ve lined up some fab sandwich recipes to kick off the term with a bang! Whether it’s a kids’ lunchbox or a grown-up work lunch, we’ve got you covered with simple classics, bakery-inspired creations, and a few seasonal September twists. The post Little Loaf Lunches appeared first on Good In Bread.| Good In Bread
What’s really inside supermarket white bread? We explore its industrial roots, the Chorleywood method, and how sourdough offers an alternative.| Good In Bread
Artisan sourdough loaves delivered straight to your door. Explore our sourdough subscription service for freshly baked bread every week.| Good In Bread
Get ready to dive into Sourdough September with us! This month-long celebration honours genuine sourdough bread and the passionate bakers who craft it. Stay tuned to get the scoop on our exciting weekly activities and special events throughout this delicious month.| Good In Bread
This is the perfect companion for your artisan Sourdough loaf! Our custom loaf bag is made from environmentally-friendly breathable linen, and includes a practical drawstring, keeping your unsliced loaves fresher for longer. Get it for free when you order our ‘Loaf Of The Week’ subscription plan.| Good In Bread
Discover how fermented wheat flour keeps bread soft and mould-free. Learn the truth behind this “natural” ingredient and why it’s more industrial trick than traditional baking.| Good In Bread
Preview| Good In Bread
White Country Loaf: A soft, moist white sourdough with an airy crumb and a signature tang, crafted with Wildfarmed flour for a full, classic flavour that complements everything from butter to honey. Overnight Oat 750g: A malted, slightly sweet loaf with organic malthouse, wholemeal & rye flours, malted wheat flakes & a creamy barley oat […]| Good In Bread
Wondering if sourdough is better for IBS? Learn how its natural fermentation lowers FODMAPs, supports gut health & may ease digestive issues.| Good In Bread
Sourdough rises above the rest with its extra nutrients, lack of additives, and its tummy-friendly goodness. But did you know it also holds a secret weapon? It boasts a lower glycaemic index. Read on to discover why a low glycaemic index is important for your health.| Good In Bread
Is sourdough good for your gut? Learn about prebiotics vs. probiotics, why sourdough is gut-friendly, and discover recipes to boost digestive health!"| Good In Bread
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Is sourdough bread a better option for people with diabetes? Learn how it affects blood sugar, its glycaemic index, and whether it fits into a diabetic-friendly diet.| Good In Bread
SIGN UP TO OUR NEWSLETTER FOR 10% OFF YOUR FIRST 3 SUBSCRIPTION DELIVERIES 🍞| Good In Bread
Curious about what sets our bread apart? We delve into the benefits of stoneground flour, from superior nutrition to richer flavour. Learn why this traditional milling process makes a big difference in taste and health. Read on to find out why our artisanal loaves are a cut above the rest!| Good In Bread
What makes sourdough authentic? Is all sourdough created equal? These are some questions we answer while diving into the 11 key differences between sourdough and sourfaux.| Good In Bread
Choosing sustainable bread means looking beyond taste and personal health. We must consider its environmental and social impact too. Read on to discover 5 things to look for when buying and eating bread.| Good In Bread
Freezing bread is a healthy way to preserve bread as it could lower its GI. Let's explore the evidence and discover how freezing increases resistant starch.| Good In Bread
