Author Archives: Scotland The Bread

Watch Zev Robinson’s ‘Real Bread Bakers’ Documentary

Wild Hearth Bakery bread

As screenings of Zev Robinson’s 28 minute documentary “Real Bread Bakers” (trailer – https://vimeo.com/411720338) have had to be postponed indefinitely, it was today made available online. Six interviewees, including Andrew Whitley of Scotland The Bread, John Castley of Wild Hearth Bakery, Marie McCormack of Bridging the Gap – High Rise Bakers and Rachel Smillie of The Glad Cafe, look at […]

Easter Recipe: Nuria’s Torrijas

Many thanks to supporter Nuria Cabellos González for emailing us this Easter recipe and photos from lockdown in Spain. Torrijas are festive breads traditionally eaten at Easter in Spain. A delicious pudding of milky bread fried in egg with sugar and cinnamon, they are the staple of Easter. They are a sign that bread has […]

Building Community with Bread

Many thanks to our supporter Elizabeth Waddington for reaching out and offering to write this blog post for us on the role bread can play in building communities. The Covid-19 crisis is pushing the notion of community unavoidably to the fore, as many are forced to rely on the support of neighbours for supplies, and […]

‘National’ flour for a national emergency – Mungoswells to the rescue

In a move reminiscent of the darkest days of World War 2, Mungoswells Mill has decided to concentrate on producing an ’85% extraction’ brown flour instead of separate white and wholemeal. Milling the one grade of flour will simplify and speed up production to address a big backlog of orders with a nutritious and tasty […]

Making a Starter from Scratch & Sourdough Country Bread Recipe

  adapted from Bread Matters by Andrew Whitley (Fourth Estate). Book (and dried starter) are available from www.scotlandthebread.org This is a delicious full-flavoured bread with a chewy crumb and thick crust made without added yeast. Wild yeasts in the flour multiply to raise the dough while naturally-occurring beneficial lactic acid bacteria give the bread its […]

‘Bake Two, Share One’ Recipe for Coronavirus Bread Communities

How can we help during the Coronavirus outbreak? We have been putting our heads together to work out how we can best play to our strengths and yours.   We’re focusing on two activities: 1. ‘Bake Two, Share One’ 2. Responsive help, tips, guidance and troubleshooting from us to help you bake your best loaf […]

Real Bread Week 2020: Bake Two, Share One

For Real Bread Week 2020, we launched an idea that we hope will resonate long after the celebration drew to a close on 29th February. We asked our supporters to spread Real Bread and kick-start sourdough communities by baking two loaves and giving one away. We ran a Real Bread Week pack offer (a rare […]

Baking with Scotland The Bread’s Fulltofta rye flour

Thanks to our Director Alison Ramcharran for outlining her experience of using our new rye flour in her ‘nano-bakery’, where her seeded rye sourdough is gaining a local fan club. If you’ve never done it before, baking with freshly milled flour is a new and sensory experience. The joy of opening a bag of just-milled […]

Our Daily Bread: Six loaves at the fault lines of economics & health – SRUC Global Food Security & Nutrition talk

In October 2019, STB Chairman Andrew Whitley was invited by Dr. Cesar Revoredo-Giha to give a lecture to students on his Global Food Security & Nutrition MSc course at Scotland’s Rural College (SRUC). Andrew’s hour-long talk explored, through the medium of six different loaves, the international historic and economic stories that unfold from ancient dinner […]