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Welcome to Severn Bites

Danielle Ellis Severn Bites

Learn to bake bread with Danielle Ellis a French trained baker, Choose from in-person and online classes More...

Latest posts

  • A selection of pumpkins
    Pumpkins Galore Gloucestershire
  • Italian style rye bread
    Create a simple sourdough starter
  • Carters of Moseley at Westlands
    Gloucestershire Food and Drink: September
  • Trialling the Tower Pressure Cooker
    Will a pressure cooker change the way you cook?

breadbakerdani

Small group breadmaking classes in person & online; mentor to microbakers, Rofco expert, Food and Bread judge #bakebetterbread #gloucestershire

Severn Bites Breadmaking Classes
When I trained in France, to start with I found ma When I trained in France, to start with I found making croissants a challenge. Now they are one of my favourite things to bake. I've been trying out the @lunecroissant recipe. Their cookbook is just one of my recommended list chosen for you this Christmas with a distinctly international flavour. Link to Substack article in bio
Instagram post 18048437761480467 Instagram post 18048437761480467
Anatomy of a loaf: A step by step reflection on ho Anatomy of a loaf: A step by step reflection on how I created a delicious rye, hazelnut and honey loaf. How to add flours with less gluten, and when to add your dry ingredients. Dream your next best loaf Link to post in bio. https://open.substack.com/pub/severnbites/p/how-to-add-flavour-to-your-bread
Woke up thinking of the flavours I’d add to my d Woke up thinking of the flavours I’d add to my dough today. Scalded rye; T65 and light malthouse teamed with roasted hazelnuts and pumpkin oil. Golden goodness! Loving using fresh yeast to me it makes all the difference. #realbread #freshyeast #madeingloucestershire #breadclass #hazelnutbread @foricherlesmoulins @shiptonmill
In praise of the apron! Aprons are more than just In praise of the apron! Aprons are more than just a piece of fabric to protect our clothes while cooking. They are a symbol of professionalism and dedication in the culinary world. But possibly more than that. An apron is our armour. To show we mean business and know what we are doing! What does your apron say about you? My latest post on Substack. Link in bio. #aprons #apronlove
Financier with Pinenuts. Recipe by @christophefeld Financier with Pinenuts. Recipe by @christophefelder and Camille Lesecq @foudepatisserie - a lovely crunchy topping and buttery inside. If you love baking and can read French the digital version of @foudepatisserie is always an inspiration! #financiers #pinenuts #frenchbaking @afternoontea #mapetitebiscuiterie
Yet again Bread Week on Great British Bake Off set Yet again Bread Week on Great British Bake Off sets the participants up to fail. I've written a Substack post - link in bio - to emphasise the need to take TIME. How many times did the man mention the bread was under proved? I gave up counting. It isn't just time to prove, it is time to soak, time to shape and rest, time to bake ..... It is such a shame, as this is practically the only place where we see bread being made on TV. On Bake Off Professionals, when anything yeasted is included there are often problems there too. We have so many truly wonderful bakeries in this country. How about bringing back the series where they are visited and valued or import the format of Meilleure Boulangerie (best bakery) from France. #GBBO #breadmaking #breadclass #gloucestershire #cottageloaf
It might be the last day of #sourdoughseptember bu It might be the last day of #sourdoughseptember but there’s always time to get your starter going and making some crackers too. Link in bio to recipe #wearerealbread
I've been telling my bread training story in Franc I've been telling my bread training story in France on Substack. As a final chapter, discover some slices of French life. You might be inspired to discover the region too! Link to story in bio. #breadbaking #Frenchbread #Frenchlife
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