I am at the moment researching regional and heritage bakes from around the UK but also into mainland Europe. These will form part of my cookery & baking courses both independently as well as with the cookery schools I have the pleasure of working with and now this has been extended to my Foodie partnership with Kay from "The Quirky Cook".
So moving on, as I digress, over the past months I have made some really good Twitter Chums and I know some of them are really into heritage and traditional foods... and Ale so I asked the friendly fellows in the Blackbird Bread nest down in sunny Twickenham if they would be interested in posting a guest blog for me. I was so happy when they agreed.
Mr and Mrs Blackbird runs a successful Micro-bakery in Twickenham, serving the local community with Real Bread, Cakes and Pastries. Mr Blackbird tends to do most of the breads & pastries where Mrs Blackbird has a flavour for cake and blog writing ( and strangly Dr.Who). They have just started "Pop-up Croissant Sunday" where discerning real bread lovers order and pick up fresh warm croissants. Please pop over to their blog for details of their Micro-bakery . http://blackbirdbread.blogspot.co.uk. Please also follow them on Twitter @blackbirdbread.
Well at last here is the post.... (shh, but I do need to whisper that it is just a rumour, that oatcakes are a Derbyshire delicacy) but that’s another blog,,,,, ;)
.................To be honest, I couldn’t say that the homemade version were better than the ones I’ve always bought, however, it was interesting seeing what went into them and I’d encourage anyone keen on heritage recipes (especially Stokies!) to give them a go.
A copy of Mr B's Book
Starting the process, all the dry ingredients in the bowl
Just starting to get a little lively
If you look closely you will see the yeast bubbles making the lacey holes... not long till the eating stage, be patient.
Now is the time to pile them with cheese, slam under ther grill and scoff'em.