Blogposts

  • Spotlight on a Bakery: The Bread Gypsy

    By Deirdre McDonald on July 23, 2018
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    On a verdant oasis of a farm north-east of Pretoria, three Allen Scott woodfired ovens have been slogging away every day inside the humble bakery of The Bread Gypsy for the past seven years. Each morning the ovens are loaded up with large logs (wood sourced from felled invasive alien trees) and fired up, burning continually throughout the day until […]
  • #WarmYourHeart Competition Terms & Conditions

    By Deirdre McDonald on July 18, 2018
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    GENERAL TERMS   The competition is open to all South African Residents who are aged 18 years and older. The competition starts on 16 July and closes at 12pm (noon) on Friday, 7 September 2018. The Promoter is Eureka Mills (Pty) Ltd, herein after referred to as “the Promoter”. Excluded from entering this competition are employees, directors, members, consultants and partners […]
  • Stoneground for Home Baking

    By Deirdre McDonald on July 4, 2018
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    Why I don’t use anything but Eureka Mills flour for home baking I have a friend in Pringle Bay who keeps bees and owns a lovely shop. Every weekend, she bakes the most delicious askoek, fresh from her pizza oven. The first time I tried her askoek, four years ago, I ate them warm and without any butter or toppings and wondered […]
  • Our GMO Statement

    By Deirdre McDonald on October 17, 2017
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    Many people probably don’t realise that when they are munching on some or other prepared food, it more than likely contains at least one genetically modified component. Genetically modified organisms (GMO’s) are pervasive throughout the world today and have saturated the food chain at almost every level. However, even though genetically altered food has been lining grocery store shelves for […]
  • The Secret to Sourdough

    By admin on May 4, 2017
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    Woodfired, with a dark, caramelized crust, a glossy crumb, a slight tang and full, robust flavour – the sourdough loaf is without a doubt the artisan baker's 'piece de resistance'. To achieve a good sourdough, bakers use several time honoured techniques, but many will agree that the most important ingredient of all is time. Why? Because it is during the […]
  • What is in your daily bread?

    By admin on February 6, 2017
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    Written by: Lisa Leslie Have you ever stopped to consider exactly what is in your daily bread? If you go into any South African supermarket, you are presented with shelves upon shelves of commercial bread options, each one touting some or other health benefit, such as high fibre, low fat or low G.I. (Glycemic Index).  Whatever the claims of commercial […]
  • Story of a wheat farmer

    By admin on November 29, 2016
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    Written by: Lisa Leslie There is a growing hunger for quality bread as people turn away from the homogeneous, mass produced loaves which line the grocery store shelves. In essence, we are merely returning to our roots, to a time when bread was made the way it ought to be – by combining just stone-ground flour, water and salt and […]
  • What is artisan bread?

    By admin on November 22, 2016
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    "What is artisan bread? It is bread that is HANDMADE by a skilled craftsman, who is trained in the traditional methods and techniques of bread baking. The baker carefully selects and mixes simple, good quality ingredients and carefully monitors the development and progress of the dough. Artisan bakers pride themselves on being bread purists - their relationship with the dough […]
  • Babette’s Baking Hotline

    By admin on November 22, 2016
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    Babette is Eureka Mills' Baking Hotline Baker, read about her passion for Artisan Baking and get to know her a bit more, feel free to contact her with your Artisan Baking questions: "I have always loved baking, but it wasn't until I was at university, studying towards a BA LLB degree, that I baked my first bread. One day, whilst […]