Latest Blog Posts

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...

23 January 2016

Posted by in Latest News, Latest Blog Posts on Jan 23, 2016 .

The Scottish Government is calling for UK flour to be fortified with synthetic folic acid in order to reduce birth defects, especially neural tube conditions such as spina bifida. The UK government is still considering its position after positive recommendations from its advisors, the Scientific Advisory Committee on Nutrition (SACN).

No-one can argue against the desirability of improving the diet and health of women before and during pregnancy, nor dismiss the Scottish government’s concern that low folate status affects deprived...

25 November 2015

Posted by in Latest News, Latest Blog Posts on Nov 25, 2015 .

On Wednesday December 2nd from 7 pm at the Bernard Shaw in Dublin, Bretzel Bakery & Real Bread Ireland are holding The Real Bread Gathering. This landmark event brings together some of the best craft bakers and campaigners for better bread in Ireland.

Organiser William Despard of Bretzel Bakery asked guest speaker Andrew Whitley – baker, author and co-founder of the UK’s Real Bread Campaign – why a campaign is needed and how a new breed of bakers is already transforming British bread.

William  In your keynote speech at the Real Bread...

06 November 2015

Posted by in Latest News, Latest Blog Posts on Nov 06, 2015 .
A Growing Problem with a Healthy Solution

Scotland grows a lot of wheat but precious little of it is used to make bread. We rely on imports and so have little control over this staple food. It turns out that the wheat varieties in today’s bread may well have less of the vital nutrients we need for health than in the past.

When we apply a little joined-up thinking to the wheat we grow, the flour we bake with and the bread we make, we begin to see how growing better grain and baking better bread could help us to solve some of our health...

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