This dough works well as the basis for many kinds of flat bread. It is a soft dough with a high water content that spreads outwards easily while puffing up a little with holes of varied size. It can be shaped like a slipper to make a classic ciabatta or rolled out very thinly to […]
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. Indeed, fermenting the bran separately produces valuable by-products of nutritional relevance, not to mention wonderful flavour. Equipped with a sieve and a little skill, you […]
Makes 18 good-sized baps using the ‘sponge-and-dough’ method Stage 1: the overnight sponge Dissolve the yeast in some of the water and add it to the flour with the rest of the water. Mix until all the ingredients are thoroughly combined. Cover and ferment this dough at room temperature for 12-18 hours. Stage 2: the […]
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 raise the dough more slowly. The lactic acid bacteria (LAB) also require many hours of fermentation to work their wonders. Real sourdough is very simple, […]
The Scottish diet needs to change. Nudges, recommendations and exhortations to citizens to make “healthier choices” are useless if the underlying nutritional quality of basic foods is inadequate. For a quick introduction to some of the big problems and some of our solutions, download this short presentation (PDF) given by Andrew Whitley at the Field of Enquiry […]
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 was in one of the most popular of the seven categories, ‘Bread from Scottish-Grown Flour’. The Supreme Champion award crowned the Perthshire-based bakery’s haul of […]
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 full of flavour, with a characteristic slightly chewy texture. Made with Scotland The Bread heritage wholemeal flour, they will taste all the better. The recipe […]
To celebrate Real Bread Week 2019 we organised a ‘flour share’ event with some of Scotland’s most talented bakers. The three bakeries that took part are all masters of their sourdough craft, committed to slowly fermented, flavour-full Real Bread. We sent them a sample pack of our heritage flours, in return for honest feedback. Scotland The Bread […]
On the 25th September 2018, immediately preceding our AGM, we started what might well be the first ever community science experiment of its kind: a ‘People’s Plant Breeding’ grain selection event. ‘A small, quiet and entirely benign revolution.’ We recommend you read in more detail about the background to the event here, but in brief: […]
