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Welcome to Severn Bites

Welcome to Severn Bites. I’m Danielle, a French trained bread baker, World Bread Awards Judge and Real Bread Campaign Ambassador. Join one of my breadmaking classes. More...

Book a workshop

Buy Bakers Couche £13.50
Breadmaking in the Garden
Rated 5.00 out of 5
£120.00
Online one-to-one bread skills £15.00
Sourdough Basics in the Garden and online £60.00 – £120.00
Rofco Oven Introduction £15.00
Buy a Breadmaking Voucher £10.00 – £200.00

Latest Blog Posts

Try my delicious venison stew recipe
07/09/2020
Bake Better Bread: Busting the Breadmaking Myths
17/08/2020
Time for Bread Chat
06/07/2020
Time to ferment bread with raisin water
30/05/2020
Buying fish online helps our fishing industry
29/03/2020
Bake Better Bread: Bread Books
13/03/2020

@BreadBakerDani

In a good company of sourdough bakers - can you spot me among the #sourdoughselfies ? #sourdoughseptember pic.twitter.com/TWGb…

16:33 · 18/09/2020

@BreadBakerDani

@PlanetLBakers @BreadAngels @RealBread @JennyHandRP Such good news

16:10 · 18/09/2020

@BreadBakerDani

@PlanetLBakers Love the scarf matching the beetroot ...

16:10 · 18/09/2020

@BreadBakerDani

@annakingradio Now he's done it once ...

12:11 · 17/09/2020

Follow @Breadbakerdani

Bread posts

A visit to Europain Paris
Bake Better Bread: Autolyse
Bake Better Bread: Baker’s Percentages
Bake Better Bread: Bread Books
Bake Better Bread: Breadmaking equipment essentials
Bake Better Bread: Busting the Breadmaking Myths
Bake Better Bread: Choosing and buying bread flour
Bake Better Bread: French Flour
Bake better bread: Fresh Yeast
Bake Better Bread: Pre ferment – Pâte fermentée

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breadbakerdani

Busting breadmaking myths, online and in person course, #realbreadcampaign ambassador, #worldbreadawards judge, #rofcooven #breadchat #realbread

Yesterday’s bread experiment -the crumb revealed

Yesterday’s bread experiment -the crumb revealed (see previous post) All doughs @shiptonmill 75:25 white flour and either einkorn. Barley or heritage wheat. Same amount of starter and 70% hydration. First is einkorn, Second barley, third Heritage Wheat (this I scored twice for some reason) #crumbshot #sourdoughbread #sourdoughbaking #teamrofco #soutdoughseptember #organicflour #breadtalk

Three different loaves, three different flours fro

Three different loaves, three different flours from @shiptonmill . 75:25 white and barley or einkorn or heritage wheat ( love that this is grown and milled just down the road) same sourdough starter for each loaf of bread. .
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First loaf is the einkorn - it is smaller and more dense; the barley and heritage wheat are second and third and very similar in volume..
Turn up the volume! #teamrofco #sourdoughbaking #sourdoughseptember #breadchat

I usually hide from the camera but @photohelengree

I usually hide from the camera but @photohelengreen managed to capture me for a #sourdoughselfie for #sourdoughseptember How are you celebrating? I’m busy planning new online breadmaking classes. See you soon!

I love creating my newsletter each month. Discover

I love creating my newsletter each month. Discover more about #sourdoughseptember, try some #seasonalrecipes , sign up for the virtual Abergavenny food festival, book a #breadmakingclass or purchase a baker's couche and I include a wonderful review I received. Link in bio. #teamrofco #baguettes #frenchbread #vaff

A very lively rye starter in today’s sourdough.

A very lively rye starter in today’s sourdough. Rolled in British rye flakes from @hodmedods The crumb is light and airy. Flour @shiptonmill light rye and baker’s no1 #flourThe crust could have been crisper but that might have charred the flakes. It’s #sourdoughseptember what are you making? #breadchat #realbread #teamrofco #breadclassesgloucestershire

Is venison on your menu? Try this tasty venison st

Is venison on your menu? Try this tasty venison stew where porter is the special ingredient. Venison is a less fatty alternative to beef and so good for you! The flavours are rich and savoury. Link to recipe in bio. #venison #venisonrecipes #supper #instarecipe

Do you use light rye flour? It has all the flavour

Do you use light rye flour? It has all the flavour of rye but makes for a lighter loaf. This sourdough was made with @shiptonmill light rye, their 5 seed mix and Type 55 French flour. Just perfect for sandwiches in #sourdoughseptember #breadchat #teamrofco #sourdoughbaking #flour

Such a simple but effective idea from @marieclaire

Such a simple but effective idea from @marieclaireidees - transform pancakes into animals by adding fruit. T made the pancakes first then created a mouse I corn among other shapes! #pancakes #kidsbaking

Making the most of this season’s local plums. ad

Making the most of this season’s local plums. add a layer of uncooked plums to a baking dish, mix 100 gr sugar and 100 gr butter with 80gr ground almonds, 20gr self raising flour and two eggs in stand mixer. Pour over plums and bake for about 30 minutes at 180C. Delicious! plumrecipes #localproduce #dessert #instabake

One of my favourite places to teach bread is @logh

One of my favourite places to teach bread is @loghouseholidays , beautiful cabins looking over the lake complete with hot tub. So good to be back and teaching a pizza class. Sourdough pizza was cooked on a very nifty @chadwick_oven and quickly devoured by the participants, the sun shone - perfect peace #sourdoughpizza #sourdoughseptember #cotswolds #staycation2020 @realbreadcampaign

A fruited sourdough with dried pears and pecans. I

A fruited sourdough with dried pears and pecans. It has just the right amount of crunch and sweetness. @shiptonmill Type 55 French flour and Light Rye flours. With #sourdoughseptember on its way, how about getting a starter going? It is easier than you think! Link in bio #sourdough #frenchflour #realbread #breadchat #crumbshot

Sourdough in the garden in the tent. Managed to ch

Sourdough in the garden in the tent. Managed to choose the driest day of the week on Monday. We went through all the techniques and stages in a morning (with some pre-preparation) The lovely Lynne has just sent me a wonderful photo of a loaf she’s just made - so proud!
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Classes are just for two at the moment and will continue as long as we have some good weather days..
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Get your questions on sourdough starter answered on 2 Sept at 8 pm GMT+1 which means our friends overseas can join in. Link in bio #breadchat #sourdough #realbread #breadmaking

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