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 […]
Author Archives: Scotland The Bread
29
Mar
Mar
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 […]
27
Mar
Mar
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 […]
Recipes, Sourdough, Working for Change
‘Bake Two, Share One’ Recipe for Coronavirus Bread Communities
19
Mar
Mar
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 […]
11
Mar
Mar
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 […]
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06
Feb
Feb
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. […]
Working for Change
Our Daily Bread: Six loaves at the fault lines of economics & health – SRUC Global Food Security & Nutrition talk
04
Feb
Feb
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 […]
04
Feb
Feb
Why Bread Needs Time The DO Lectures Andrew’s DO Lecture, in which he sets out the case for a campaign for better bread, was originally recorded live at the global event […]
01
Dec
Dec
The quintessential Christmas treat gets a home-grown update with delicious nut-brown, Scotland The Bread wholemeal pastry. This recipe is enough for about 16 mince pies. Core and dice the apples […]