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 […]
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 quintessential Christmas treat gets a home-grown update with delicious nut-brown, Scotland The Bread wholemeal pastry. This recipe is enough for about 16 mince pies. Core and dice the apples […]
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 […]
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 […]
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 […]
Our thanks to Scotland The Bread Director Alison Ramcharran for sharing her experience of supporting our stalls at Food & Drink Weekends at Bowhouse in Fife, where we are based: […]
As part of Climate Week 2019 (7 – 13th October) the Rowett Institute for Nutrition and Health in Aberdeen created a ‘pledge tree’ for the Rowett atrium. Launched on the […]
Food campaigner, writer, broadcaster and consultant Geoff Tansey joined Scotland The Bread Chairman Andrew Whitley in 2015 for a filmed guided tour of Macbiehill Agroforestry Farm in the Scottish Borders. […]
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 […]
