By Andrew Whitley, co-founder and honorary chair of Scotland The Bread In the autumn of 2017, Balcaskie Farms sowed five varieties of Scotland The Bread winter wheat and rye on some […]
Category Archives: Flour
23
Sep
Sep
“Folic acid is to be added to UK flour to help prevent spinal birth defects in babies” BBC News 20 Sept 2021 A personal view by Andrew Whitley, author of […]
30
Mar
Mar
We approached Real Bread Week 2021 (20 – 28th February) as an opportunity to show our support to community bakeries and bakers, and some of the artisan bakeries in our […]
Flour, Uncategorised, Working for Change
Solidarity stories: bread communities working together for equal access to good food
29
Jan
Jan
Since launching our Solidarity Bag scheme in August 2020, Scotland The Bread customers’ generosity has seen 35 16kg bags of organic, heritage, wholegrain flour made available to community bakeries to […]
24
Sep
Sep
The recent release of an RSPB analysis titled ‘A lost decade for nature’ showed that the UK has failed to reach 17 out of 20 UN biodiversity targets agreed on […]
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 […]
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. […]
21
Nov
Nov
As we head closer to the year’s end we are reflecting on how the milling operation here at Bowhouse has changed over 2019. When we first started we were cleaning […]
07
Sep
Sep
Download a PDF of our top baking tips here: How to bake with Scotland The Bread flour 2020 Scotland The Bread organic flour comes from diverse grain varieties that have […]
28
Aug
Aug
Key information Variety name: Hunter’s Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite a […]
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