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 […]
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. […]
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 […]
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 […]
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 […]
Scotland The Bread Chairman Andrew Whitley’s unique recipe for fermented bran sourdough wholemeal bread is a way of making a lighter loaf with wholemeal flour without sacrificing any nutritional quality. […]
Sourdough is a culture of yeasts and beneficial bacteria that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they […]
For the second year running, the overall winner of the Scottish Bread Championship triumphed with a loaf made from Scotland The Bread’s heritage flour. Wild Hearth Bakery’s wholemeal sourdough loaf […]
Scotland The Bread co-founder Andrew Whitley’s book Do Sourdough was published in German by Hoffmann und Campe in early May.
This is a sourdough version of the Hot Cross Bun recipe from Bread Matters by Andrew Whitley. The process takes longer than the yeasted version, naturally, but the resulting buns are […]
