Latest News

18 July 2016

Posted by in Latest News on Jul 18, 2016 .

 

on a Bread Matters course

 

We're fundraising for our new Bread for Good Community Benefit Society which trades as Scotland The Bread. We need the money to pay for research and testing of Scottish nutrient-rich heritage grain varieties that we are growing as part of our plan to build a local grain economy that is healthy, fair and enduring.

If you become a member of Scotland The Bread by buying shares before 31 August 2016, you can claim a discount of £50 on any of the remaining places on our 2016 courses. There is only a...

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...

13 February 2016

Posted by in Latest News, Latest Blog Posts on Feb 13, 2016 .

At the Oxford Real Farming Conference on 7th January 2016, Anne Parry of the Welsh Grain Forum, Andrew Forbes of Brockwell Bake and Andrew Whitley of Scotland The Bread presented their agro-ecological perspectives on the need for a new grain revolution in the UK, a movement whose time has surely come. Each of the speakers is bringing together cereal scientists, farmers, millers and bakers to create a thriving, regional grain economy with the common purposes of health, sustainability and food sovereignty.  

  Why a New Grain...
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...

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