BreadinFife Online

Baking your own bread is easy, doesn't take up much space, you don't need special equipment or exotic ingredients, it doesn't involve much work you just need to be there for the next step, the breads taste great and you know exactly what's in them. Try out the recipes on the BreadinFife website.

We keep things simple, no dough hooks, retarding cabinets, special bread ovens, proving ovens or any other specialised equipment and no unusual ingredients. The emphasis is on how easy, affordable, accessible and delicious home made bread is.
The recipes aim to describe the look, smell and feel of the dough at each stage, and give help in recognising when the dough is ready to move from one stage to the next.

If you have questions please email or call/text me on 07840258550.

  • Use Chrome, Firefox or the latest version of Microsoft Edge browser when you link to the workshop. Older Microsoft browsers and Safari don't work. No login or account is needed.
  • Make sure that your tablet/phone/laptop is fully charged.
  • Print the recipes you need from the recipe page to use while we bake.
  • Check that you have the ingredients or reasonable equivalents.
  • For most recipes you need a timer, kitchen scales, a dough scraper, a 2 litre bowl or bigger, a cooling rack, a baking tray and baking parchment. Additional tools are mentioned in each recipe.
  • For some breads there may be preparation to be done the evening before.
  • Have something which you will enjoy eating with what we have baked.
  • Join the meeting a little early so you can check the link and hardware/settings
  • Please mute the microphone at your end to cut out background noise. Turn it on to give comments or ask questions.
  • If you have difficulties joining in please email me.
  • To join the workshop paste
     jump in into your browser.
  • Remember our time zone Edinburgh, UK (GMT)


  • Yeast: Instant or Quick dried yeasts do not require soaking while Active dry yeast and fresh yeast do. Check the instructions on the packet. If your yeast needs soaked then 10 minutes or so before it's needed soak the required amount of yeast in 50g of water from the recipe then stir in 50g of flour from the recipe and cover it.
  • Water : Your flour may absorb more or less water than mine. Hold back 10% of the liquid the first time you use a recipe. If the dough starts off sticky don't add more flour, wait a bit. The flour will continue absorbing water for 10 minutes or so, wholemeal for longer.
  • Temperature: We want lukewarm dough so if the flour is cold use warmer water but not above 44ºC. Bring chilled ingredients into the warm early eg eggs or butter from the fridge, olive oil etc.
  • There are usually 2 or 3 breaks (first proving, prove in shape and bake) when you can do your own thing or stay and chat/discuss. We need to be back together early enough to avoid over proving or burning things.