Twelve Triangles, Edinburgh Videos

We’re continuing our hot drinks series with whey caramel lattes. A byproduct of ricotta is whey, which is full of nutrients and protein. We then boil the whey down with sugar, butter and mossgiel milk to make a delicious whey caramel that’s available in our retail section, is used in our croissant loaves with banana and walnut and now as a sweet addition to our fortitude lattes. Currently available at our Easter Road shop. #scratchbakery #bakery #artisan #artisanmade #edinburgh #edinburgheats #cake #cakestagram #instafood #sweets #pastry #bread #sourdough #patisserie #visitscotland #scottishfood #scottishmade #uk #ig #edinburghlife #thisisedinburgh #caramel #caramellatte #whey #christmas #edinburghchristmas #hotdrinkseason

It’s sourdough September. Sourdough is the heart of Twelve Triangles, every morning fresh loaves of sourdough are delivered to each of our shops from our main bakery. Each loaf is made with precise care and love, under the watchful eye of our head baker Olga. Depending on the loaf, we use different sourdough starters and flours each with their own characteristics and fermentation time. They are then baked off every night/morning and sent out to our shops ready for the day. Our bread begins with a sourdough starter of water and flour, we use a few different starters in our bakery which each have their own feeding cycle depending on the flours used and the flavour we want in our final loaf. Sourdough works by harnessing wild yeasts from the environment all around you. When you feed it with fresh flour this feeds your yeast and allows it to grow. The yeast feeds on the carbs (sugar) in flour which produces carbon dioxide and this is what makes your bread rise. The second important part of sourdough starter comes from lactic acid bacteria. This gives you the characteristic tang you find in sourdough bread but importantly it changes the ph balance of your starter meaning harmful bacteria can’t survive but it also releases an enzyme which begins to break down gluten which is what makes sourdough bread more digestible. Sourdough is a long and complex process to master which changes everyday. We are committed to providing the best bread we can for our community. Pop into one of our shops for a fresh loaf to go or grab a pre-made sandwich or toastie for a delicious lunch on the go. #sourdoughseptember #sourdough #bakery #artisan #artisanbread #edinburgh #edinburghfood #edinburghbakery #supportlocal #independantbusiness

It’s sourdough September. Sourdough is the heart of Twelve Triangles, every morning fresh loaves of sourdough are delivered to each of our shops from our main bakery. Each loaf is made with precise care and love, under the watchful eye of our head baker Olga. Depending on the loaf, we use different sourdough starters and flours each with their own characteristics and fermentation time. They are then baked off every night/morning and sent out to our shops ready for the day. Our bread begins with a sourdough starter of water and flour, we use a few different starters in our bakery which each have their own feeding cycle depending on the flours used and the flavour we want in our final loaf. Sourdough works by harnessing wild yeasts from the environment all around you. When you feed it with fresh flour this feeds your yeast and allows it to grow. The yeast feeds on the carbs (sugar) in flour which produces carbon dioxide and this is what makes your bread rise. The second important part of sourdough starter comes from lactic acid bacteria. This gives you the characteristic tang you find in sourdough bread but importantly it changes the ph balance of your starter meaning harmful bacteria can’t survive but it also releases an enzyme which begins to break down gluten which is what makes sourdough bread more digestible. Sourdough is a long and complex process to master which changes everyday. We are committed to providing the best bread we can for our community. Pop into one of our shops for a fresh loaf to go or grab a pre-made sandwich or toastie for a delicious lunch on the go.