Tag Archives: sourdough

The Acid Test – Wholesome Flour or Empty Carrier?

“Folic acid is to be added to UK flour to help prevent spinal birth defects in babies” BBC News 20 Sept 2021 A personal view by Andrew Whitley, author of Bread Matters and co-founder of Scotland The Bread Quick wins and white lies Adulterating all the UK’s wheat flour except wholemeal with synthetic folic acid […]

Doughlicious’ Seeded Wheat Sourdough

Thanks go to Liz Grieve of Doughlicious for this recipe. Liz suggests one loaf is made to gift, saying: “Gifting a loaf introduces people to good bread and maybe encourage people to start making a loaf of bread.” Liz Grieve started the Doughlicious Bread Club in January 2019 with the vision of making bread-making accessible […]

Pete’s Overnight ‘Soordough’ Pizza

Photo credit High Rise Bakers Our thanks to Pete from High Rise Bakers for this recipe. High Rise Bakers’ vision is to bring tasty, nutritious, affordable bread to the Gorbals in Glasgow, made by people living in Gorbals. It’s part of Bridging the Gap, a local community project serving the Gorbals area that aims to […]

Flour to the People: a look back at the project

Image from Summerhill Community Centre Report by Project Coordinator Lyndsay Cochrane The ‘Flour to the People’ project aimed to work alongside community food hubs and bakers to make Scotland The Bread’s nutritious flour, and bread made with it, more accessible to communities across the country. We approached this overall goal from a variety of angles: […]

Solidarity stories: bread communities working together for equal access to good food

Since launching our Solidarity Bag scheme in August 2020, Scotland The Bread customers’ generosity has seen 35 16kg bags of organic, heritage, wholegrain flour made available to community bakeries to support equitable access to nutritious bread and flour. We devised the Solidarity Bag concept in response to the critical shortage of flour during the first […]

Flour to the People: the project so far, and looking to the future

The past two months have been filled with enthusiastic conversations, sourdough success stories and the sharing of many baking tips during our Flour to the People events with community food hubs and workshops for bakers. Watch Lyndsay and Miller-Manager Connie Hunter introduce the project in this short video made by UKRI. Over 100 people from six communities […]

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 […]

Focaccia and Flatbread

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 […]

Scottish Wholemeal Baps

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 […]