Latest Blog Posts

24 March 2017

Posted by in Latest News, Latest Blog Posts on Mar 24, 2017 .
We are pleased to continue our support the Real Bread Campaign during 2017. 

 

Throughout the year, we are offering campaign members 10% off any orders for baking equipment, course places and anything from the online bakeshop. The discount can be used on any order worth £25 or more.

 

 

 

 

 

Campaign members can also claim a £50 discount on the ever-popular Bread Matters Fundamental course.

The course during Real Bread Week is full but there are places available on our final course of the year (on Saturday 25 and...

26 July 2016

Posted by in Latest Blog Posts on Jul 26, 2016 .

The July-September 2016 issue of the Real Bread Campaign's magazine True Loaf featured an article by Andrew Whitley about a trip that he and Veronica Burke made to Denmark and Sweden to talk about the Scotland The Bread project and to visit plant breeders, farmers, millers and bakers.

Click on the article image to open it in a separate window.

(Reproduced by kind permission of the Real Bread Campaign)

 

01 January 2017

Posted by in Latest News, Latest Blog Posts on Jan 01, 2017 .
New Year's Day 2017

Our working year usually begins with a trip to the Oxford Real Farming Conference. This year, delegates are invited to bring a sample of soil from their land or any land that has some meaning: this could range from one's farm, to a local park, to even a building site! Every bit of soil has its own story, and ORFC invites delegates to share this story, whilst adding to a soil sculpture…

 

The invitation included this quotation from Wendell Berry

The soil is the great connector of lives, the source and...

31 May 2016

Posted by in Latest News, Latest Blog Posts on May 31, 2016 .
  This recipe for baguettes ‘de tradition’, using a couche cloth, is adapted from the French Country Bread recipe in Bread Matters, pp 182-4.

Note: ‘leaven’ and ‘sourdough’ mean the same thing – a mixture of flour and water that is allowed to ferment naturally.
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Baguettes are defined by their distinctive thin, almost razor-sharp, crust and light, holey, crumb. The classic crust is hard to achieve in domestic kitchens because it needs a sealed oven into...

10 April 2016

Posted by in Latest Blog Posts on Apr 10, 2016 .

Chelsea Marshall is helping to develop Scotland The Bread and has been connecting with some of our bread making collaborators. This week she went to Freedom Bakery's crowdfunding launch. Here's her blog about it.

Making real bread requires time, dedication and commitment to the process of turning simple ingredients into artisan loaves. In the case of the bakers behind the Freedom Bakery at Low Moss prison near Glasgow, producing the delicious breads and pastries under increasing - and well-earned - demand throughout Glasgow also...

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