Category Archives: Sourdough

Connie’s Scotland The Bread Wholewheat Sourdough

Recipe from our Miller-Manager Connie Hunter, who also runs East Neuk Market Garden on Balcaskie Estate. I make 100% wholemeal loaves, anywhere between four and eight per week depending on how many people we have working on the farm. I don’t have a lot of free time, so the fact I can fit it in […]

Real Bread Week – Real Bread Buddies Day – Baking Timeline

Real Bread Buddies Day activities can be anything from a pizza-making session, to teaching children how to make flatbreads, to a breadmaking event like those held at Summerhill Community Centre. The first ever Real Bread Buddies Day is on Sunday 27 February. The Real Bread Campaign is encouraging people to mark the culmination of Real […]

Doughlicious’ Seeded Wheat Sourdough

Thanks go to Liz Grieve of Doughlicious for this recipe. Liz suggests one loaf is made to gift, saying: “Gifting a loaf introduces people to good bread and maybe encourage people to start making a loaf of bread.” Liz Grieve started the Doughlicious Bread Club in January 2019 with the vision of making bread-making accessible […]

Pete’s Overnight ‘Soordough’ Pizza

Photo credit High Rise Bakers Our thanks to Pete from High Rise Bakers for this recipe. High Rise Bakers’ vision is to bring tasty, nutritious, affordable bread to the Gorbals in Glasgow, made by people living in Gorbals. It’s part of Bridging the Gap, a local community project serving the Gorbals area that aims to […]

Sourdough September 2020

(Photo: Wee Boulangerie’s ‘Flour of Scotland’ loaf for a previous Sourdough September) The Real Bread Campaign’s 8th annual, international celebration of the oldest way of leavening a loaf is underway. Three ingredients = a world of Real Bread. This year’s focus is on the diversity of bread that can be made with just three ingredients, and […]

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 […]

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 […]

Andrew Whitley’s DO Lecture Podcast: ‘Why Bread Needs Time’

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 in Cardigan, west Wales in 2008. Its recent publication as a DO Podcast is nicely timed for Real Bread Week 2020: listen in here. If you’re looking for a way to fit […]

Sourdough code of (mal)practice? Real Bread Campaign urges DEFRA to reject proposed industry code

The Real Bread Campaign believes that a document sent to Defra is a cheats’ charter that attempts to legitimise abusing people’s growing love of sourdough by hijacking the word. A group of five trade bodies* has presented Defra with a ‘UK Baking Industry Code of Practice for the Labelling of Sourdough Bread and Rolls’. The […]