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Bake and embrace Thanksgiving this year

Bake and embrace Thanksgiving this year

November can be a grey, cold and difficult month. Apart from Bonfire Night, there’s not much to celebrate about the onset of winter and the thought of huge energy bills.  Meh. But the fourth Thursday in the month is one of the biggest holidays the Americans celebrate: good, old Thanksgiving.  A positive, non-materialistic holiday where all the family get together around a Turkey-centered feast and take stock.  What we love about Thanksgiving (as opposed to Christmas) is that it's all about giving thanks and baking up a feast.  Whether you’re one of the 13+ million Brits that celebrate it or not,...

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8 top winter baking tips

8 top winter baking tips

Now the chilly season is upon us, baking bread and the cosy comfort it brings means our sourdough starters will likely be working overtime.  But winter brings us bakers some challenges, as do the summer months, with fermentation and keeping our dough happy.  With the falling temperatures, it takes much longer for you bread to reach its ideal proofing temperature (72F/22C) and fermentation slows down not just in our starter, but also our preferments and final dough. So what can you do to get the best out of your bread this winter? Try these tips below: More time - winter...

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Best Halloween Baking Tips

Best Halloween Baking Tips

It gets bigger and more spookatacular every year so grab your pumpkins, make sure you’ve got the food colouring in and get your Halloween bake on! Some of the best recipes out there are American and many of them use pumpkin spice and/or pumpkin puree – and if you’ve ever tried to get these in in the UK, it’s sometimes not as easy as you think.  You can online but don’t expect to walk into a British supermarket and find them a-plenty just yet.  So here are two ghoulishly brilliant substitutions. How to make your own pumpkin spice: All you...

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How to be a more sustainable baker

How to be a more sustainable baker

Sustainability is close to our hearts at Risen. When we created the brand, we made sure that all our choices, even down to the ink used on our packaging, was eco-friendly. Our flour is milled in Austria, where farming practices are at the forefront of environmentally-friendly agriculture, and transported to the UK by rail not road. Our wheat comes from farms that are close to the mill and our millers are committed to zero-waste principles, which means every single piece of wheat gets used and nothing is wasted.   With our recent heat-wave, a sure testament to the inevitably of...

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