Maple & Rye Bakery

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  • How to Make Sourdough Starter at Home

    How to Make Sourdough Starter at Home

    A sourdough starter is nothing more than flour and water that has been given time to gather wild yeast and friendly bacteria. It sounds mysterious, but it is one of the simplest and most rewarding things you can make in your kitchen. With a little patience, you can have a lively starter in about a week, ready to raise bread for years to come.

    What You Need

    You do not need any special equipment. Gather a clean glass jar, a kitchen scale, a spoon or spatula, a rubber band and a loose lid or cloth. For ingredients, you only need whole wheat or rye flour, plain white flour and water.

    Choosing Your Flour

    Whole grain flours contain more natural yeast and nutrients, which is why we recommend starting with whole wheat or rye. After the first few days you can switch to plain white flour for feedings. Unbleached, stone-ground flour tends to give the fastest, most reliable results.

    Choosing Your Water

    If your tap water is heavily chlorinated, let it sit out for an hour or use filtered water. Lukewarm water, around 25 degrees Celsius, helps get things moving.

    Day-by-Day Instructions

    Day 1: Mix

    In your jar, stir together 50 grams of whole wheat or rye flour and 50 grams of lukewarm water until no dry flour remains. Cover loosely and leave it at room temperature, ideally between 22 and 26 degrees Celsius, for 24 hours.

    Day 2: Rest

    You may see a few small bubbles, or nothing at all. Both are normal. Give the mixture a good stir, cover it again and wait another day.

    Days 3 to 5: Start Feeding

    Now begin the daily feeding routine. Discard all but 50 grams of the starter, then add 50 grams of white flour and 50 grams of water. Stir well, scrape down the sides and mark the level with a rubber band so you can see how much it rises. Around day three or four, the starter may smell sharp or even unpleasant for a short time. This is a normal phase and it will pass.

    Days 6 and 7: Build Strength

    By now the starter should be doubling in size within four to eight hours of feeding, with plenty of bubbles and a pleasant, tangy, slightly fruity smell. If it is not there yet, keep feeding daily. Some starters need ten days or two weeks, especially in cooler kitchens.

    How to Know It Is Ready

    A healthy starter reliably doubles after feeding, is full of bubbles throughout, and smells fresh and tangy rather than sour or harsh. A simple test is to drop a spoonful into a glass of water. If it floats, it is full of gas and ready to bake with.

    Troubleshooting Common Problems

    A Layer of Liquid on Top

    This grey or brownish liquid is called hooch, and it simply means your starter is hungry. Pour it off or stir it in, then feed more often or use a little more flour.

    No Activity

    Move the jar somewhere warmer, switch to whole grain flour for a few feedings, and be patient. Cold is the most common reason for a slow starter.

    Mould

    Fuzzy spots in pink, orange or green mean the batch should be thrown away. Start again with a freshly sterilised jar.

    Keeping Your Starter Healthy

    If you bake often, keep your starter on the counter and feed it daily. If you bake once a week, store it in the fridge and feed it weekly, then give it one or two feedings at room temperature before you bake. Always use up your discard in pancakes, crackers or flatbreads so nothing goes to waste.

    Once your starter is bubbly and reliable, you are ready to make your first loaf. Treat it well, and it will reward you with years of beautiful bread.

  • 5 Tips for Flaky Croissants

    5 Tips for Flaky Croissants

    Few things in the bakery are as satisfying as a croissant that shatters when you bite into it, revealing a honeycomb of buttery layers. Flaky croissants are not magic, but they do reward careful technique. Here are five tips we rely on every week.

    1. Use Good, High-Fat Butter

    Butter is the star of a croissant, so quality matters. Choose a European-style butter with at least 82 percent fat. It contains less water, which means crisper layers and a richer flavour. It is also more pliable when cold, so it is less likely to crack as you roll.

    2. Keep Everything Cold

    Cold is the secret to lamination. If the butter softens and melts into the dough, you lose the separate layers that create flakiness. Chill your dough, your work surface and even your rolling pin if you can. Whenever the dough feels soft or sticky, return it to the fridge for twenty to thirty minutes before continuing.

    3. Make the Butter and Dough the Same Texture

    The butter block and the dough should be similarly firm when you fold them together. If the butter is much harder than the dough, it will break into pieces; if it is much softer, it will squeeze out at the edges. Pound the butter gently into a flat square and let it rest until it bends without cracking.

    4. Fold Carefully and Rest Between Turns

    Most recipes call for three single folds, each followed by a rest in the fridge. Roll with firm, even pressure, keep the edges square and brush off excess flour before folding. The rests relax the gluten, which makes the next roll easier and prevents the layers from tearing.

    5. Proof Gently, Then Bake Hot

    Shaped croissants should proof in a slightly warm room, around 24 to 26 degrees Celsius, never somewhere hot enough to melt the butter. They are ready when they look puffy and jiggle slightly when the tray is nudged, usually after two hours. Brush with egg wash and bake in a hot oven, around 200 degrees Celsius, for the first ten minutes to create steam and lift, then lower the heat to finish baking through.

    Do not be discouraged if your first batch is not perfect. Even slightly imperfect croissants taste wonderful, and each batch teaches you something new about dough, butter and patience.

  • Our New Autumn Menu

    Our New Autumn Menu

    The leaves are turning, the mornings are crisper and our ovens are working overtime. We are delighted to introduce our autumn menu, packed with warm spices, roasted fruit and plenty of butter. Here is a taste of what is coming out of the bakery this season.

    New Breads

    Our pumpkin and sage sourdough is back by popular demand, with a soft, golden crumb and a savoury herb aroma. Joining it this year is a walnut and fig loaf, made with dark rye and studded with sweet dried fruit. Both are perfect with soft cheese or a bowl of soup on a cool evening.

    Seasonal Pastries

    Look out for our apple and cinnamon danish, filled with slow-cooked local apples and finished with a light glaze. We are also baking maple pecan sticky buns on weekends, and a pear and cardamom galette that has become a team favourite. Our classic butter croissants, of course, remain on the counter every day.

    Cakes and Treats

    Our new spiced pumpkin cake is layered with cream cheese frosting and toasted pumpkin seeds. For chocolate lovers, we have a dark chocolate and hazelnut tart with a crisp, shortbread base. Slices are available daily, and whole cakes can be ordered with three days’ notice.

    Warm Drinks

    To go with all of this, we are serving spiced apple cider and a maple latte, alongside our usual coffee and tea.

    The autumn menu is available for a limited time, and some items sell out early. Come in soon and tell us your favourite.

  • Why We Use Stone-Ground Flour

    When customers ask what makes our bread taste different, the answer usually starts with the flour. We use stone-ground flour from regional mills, and it makes a real difference in flavour, texture and nutrition.

    What Is Stone-Ground Flour?

    Stone-ground flour is made by crushing whole grains between two large, slowly turning millstones. The process is gentle and keeps more of the grain intact, including the bran and the germ, which carry much of the natural oil, flavour and fibre. Modern roller mills, by contrast, separate the grain into parts and then recombine them, often stripping out the most flavourful elements along the way.

    Better Flavour

    The difference in taste is noticeable straight away. Stone-ground flour gives our loaves a nutty, slightly sweet character and a deeper, more complex aroma. Our sourdoughs in particular benefit, as the extra nutrients help the wild yeast and bacteria develop rich, layered flavours during a long fermentation.

    Better Texture

    Because the flour is slightly coarser and more varied, it gives our breads a lovely, rustic crumb and a crust that crackles. It also absorbs water differently, which means we adjust our recipes carefully for each batch. It takes more attention, but we think the results are worth it.

    Supporting Local Growers

    Buying from regional mills means shorter journeys and fresher flour. It also supports farmers who grow heritage and organic varieties that are rarely found in large-scale baking. We enjoy knowing where our grain comes from, and we are always happy to tell you about it.

    Next time you pick up a loaf, take a moment to notice the aroma and the crumb. That is the flour at work, and it is one of the simplest ways we keep our baking honest.

  • Holiday Opening Hours

    Our opening hours will change slightly over the holiday period. We will be open from 7am to 2pm on the days leading up to the holiday, and closed on the holiday itself and the day after. Regular hours resume the following week. Please order celebration cakes and festive breads at least three days ahead so we can have everything ready for you. Thank you for your support, and happy holidays from all of us at Maple & Rye Bakery.

  • Gluten-Free Banana Bread Recipe

    Banana bread is one of the most comforting things you can bake, and it does not need wheat flour to be wonderful. This gluten-free version is moist, tender and full of banana flavour, with a lightly caramelised crust. It comes together in one bowl and keeps well for days, making it perfect for breakfast, snacks or a slice with afternoon tea.

    Ingredients

    • 3 very ripe bananas, mashed (about 300 grams)
    • 80 grams melted butter or neutral oil
    • 120 grams light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 250 grams gluten-free all-purpose flour blend containing xanthan gum
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • Half a teaspoon fine salt
    • 60 grams chopped walnuts or chocolate chips (optional)

    Method

    Prepare

    Heat the oven to 175 degrees Celsius. Grease a 900-gram loaf tin and line it with baking paper, leaving some overhang so you can lift the loaf out easily.

    Mix the Wet Ingredients

    In a large bowl, mash the bananas until mostly smooth, leaving a few small lumps for texture. Stir in the melted butter, brown sugar, eggs and vanilla until well combined.

    Add the Dry Ingredients

    Sprinkle the flour blend, baking soda, cinnamon and salt over the wet mixture. Fold gently with a spatula until just combined. Do not overmix, even though there is no wheat gluten to worry about, as a light hand still gives a more tender crumb. Fold in the nuts or chocolate, if using.

    Bake

    Pour the batter into the prepared tin and smooth the top. For a bakery-style finish, press a halved banana on top and sprinkle with a little extra sugar. Bake for 50 to 60 minutes, until a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 15 minutes.

    Cool

    Let the loaf cool in the tin for fifteen minutes, then lift it out onto a wire rack. Gluten-free baked goods continue to set as they cool, so wait at least thirty minutes before slicing for the cleanest slices.

    Tips for Success

    Use bananas that are heavily speckled or even black. The riper they are, the sweeter and more flavourful your bread will be. A good flour blend matters too, so choose one that includes xanthan gum or add a quarter teaspoon yourself if it does not. Let the batter sit for ten minutes before baking, which gives gluten-free flours time to hydrate and improves the texture.

    Variations

    Swap the walnuts for pecans, add a handful of dark chocolate chunks, or stir in a spoonful of peanut butter for a richer loaf. For a dairy-free version, use coconut oil in place of butter. A swirl of maple syrup over the top before baking adds a lovely caramelised edge.

    Storing and Freezing

    Keep the banana bread wrapped at room temperature for up to three days, or in the fridge for up to a week. To freeze, slice the loaf, wrap the slices individually and freeze for up to three months. Toast slices straight from the freezer for a quick breakfast.