I Spent a Whole Day Baking a Brick — And I’m Glad I Did
I Spent a Whole Day Baking a Brick — And I’m Glad I Did There’s a particular kind of baking […]
Strong White has moved to Kent
Strong White has moved to Kent After several years running bread courses across Dorset, Somerset and Wiltshire, I’ve relocated to
Big Beautiful Croissants (Proper Laminated Butter Layers Made Simple)
In this guide I’ll show you how I make my big, beautiful croissants using a straightforward lamination method that focuses
Four Ingredients. One Perfect Loaf. My Demo at the Nonsuch Town & Country Show
I’ll be honest — some weekends remind you exactly why you do this job. Last weekend at the Nonsuch Town
Baking, Fire & Collaboration at the British Country Show
Last weekend I had the pleasure of returning to the Suffolk British Country Show, and it turned into one of
Hands-On Bread Baking Workshop for Primary Schools
Hands-On Bread Baking Workshop for Primary Schools Recently, I had the pleasure of visiting a primary school in the North
How I Teach Bread (And Why Most Bread Classes Fail)
How I Teach Bread (And Why Most Bread Classes Fail) Most people who come to a bread class don’t want
Why Your Bread Dough Feels Wrong (And What To Do About It)
Why Your Bread Dough Feels Wrong — And What Your Hands Are Telling You It’s Not You — It’s the
The Only White Bread Dough You’ll Ever Need
The Only White Bread Dough You’ll Ever Need A practical bread dough system refined through live teaching, real kitchens, and
Viennese Baking: Milk Rolls, Apfelstrudel and Classic Continental Pastries
Viennese Baking: Milk Rolls, Apfelstrudel and Classic Continental Pastries Vienna has shaped European baking more than almost any other city.
Christmas Reflections from the Strong White Mobile Bread School
As the year comes to a close, I’ve been taking a moment to reflect on what has been a genuinely
Preferments of the World
A student recently asked me, “There are so many preferments… which ones do bakers actually use around the world?” It
Stop Letting Your Sourdough Over-Ferment — Here’s the 60% Secret
Here’s why you generally don’t want your primary (bulk) ferment to reach 100% rise before dividing and shaping — and
Simply Sourdough: A Crusty Success
This week saw another Simply Sourdough course rise beautifully — three keen students, a kitchen full of laughter, and the
Bring Baking Home This Christmas: Host Your Own Glorious Buns Day
Invite the scent of cinnamon, orange & fresh dough into your own kitchen this Christmas There’s something magical about gathering
Careers Day Baking Workshop – A Recipe for Success!
Last week, I had the absolute pleasure of taking part in Careers Day at a special school in the North
The 13 Steps of Breadmaking
Making bread is one of the oldest, simplest, and most satisfying kitchen skills. With just four basic ingredients—flour, water, yeast,
Baking Magic at the Kent Country Show with Leo & Claudio
This August, the Kent Country Show at Quex Park provided a vibrant and family-friendly backdrop for our hands-on baking demo,
Top Tips for Home Bread Bakers
From a Country Show Baker Whether you’re new to breadmaking or want to level up your loaves, these simple tips
What Makes Great Bread? 13 Signs of a Perfect Loaf
Understanding the benchmarks of a well-made loaf helps both professional bakers and passionate home bakers refine their craft. Let’s explore