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Bread Matters Blog

Occasional articles and notes by Andrew Whitley and Veronica Burke - and the odd guest blogger.

 

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...

21 October 2015

Posted by in Latest News, Latest Blog Posts on Oct 21, 2015 .

Skills Development Scotland has updated its Flexible Training Opportunities (FTOs) programme of support for the current year. If you are an employer based in Scotland and want to develop your enterprise with the help of training from Bread Matters, take a look at what support is available. 

How can they help? If you have fewer than 100 employees, you may be eligible to apply for a contribution of up to 50% of the costs of a Bread Matters course for employees who are resident in Scotland. FTOs can contribute £100 - £1,000 towards one...

19 October 2015

Posted by in Latest Blog Posts on Oct 19, 2015 .

This extravagant cheesecake is about as rich as they come. A generously-filled 10" cake tin easily serves 12 to 15 folk at a Bread Matters' course supper. 

The recipe is adapted from one of two little books of recipes from the Moon Restaurant in Kendal, Cumbria. The restaurant is still there, but the book went out-of-print years ago. (I bought my copy in the early 1980s.)

Unlike many recipes for unbaked cheesecake, this one uses no gelatine or setting agent: the rich double cream and cream cheese stand up all on their...

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