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 […]
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 […]
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 […]
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 […]
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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 […]
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 […]
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 […]
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 […]
We are delighted to be featured in the first episode of Farmerara’s new serial, Cereal. This six-part series launches with a measured, intelligent introduction into why long-fermented sourdough bread made with traditional grains is a different food from a supermarket loaf made for profit. Below is Farmerama’s introduction to episode 1 of Cereal: we hugely recommend you […]
