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 […]

Real Bread Week 2020: Bake Two, Share One

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 […]

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 […]

Our Daily Bread: Six loaves at the fault lines of economics & health – SRUC Global Food Security & Nutrition talk

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 […]

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 […]

Farmerama launches ‘Cereal’ podcast

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 […]

Milling Around: an Update from our Miller-Manager Connie

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 and milling 25kg sacks of a grain one a time, using our small grain cleaner. The first great improvement we made was to get the […]