Occasional articles and notes by Andrew Whitley and Veronica Burke - and the odd guest blogger.
Alex Renton in the Daily Mail recalls that paper's campaign one hundred years ago for healthier bread. He finds plenty of evidence that little has changed. Cites Andrew Whitley, Joanna Blythman and Chris Young.
The Irish Examiner's Top ten gluten free breads recommends Bread Matters by Andrew Whitley as an alternative to buying gluten-free products.
This superior fruited loaf uses the basic Borodinsky dough (without the coriander seeds in the base or the crushed coriander on top) with the addition of generous amounts of raisins.
Soaked Raisin Mixture
300 g raisins
60 g hot water
360 g total mixture weight
Pour the hot water onto the raisins. Cover and leave for at least four hours (preferably overnight), stirring through occasionally to make the raisins soak up all the moisture.
270 g rye production sourdough†
Andrew Whitley spent two days at Schumacher College in March as part of the Mindful Baking event. On March 24th he gave a public 'Earth Talk' about the tranforming power of sourdough bread.
Baking bread mindfully engages us with three areas of life – cultural, nutritional and political. Mindfulness demands more than simply ‘paying attention’ to the process as we bake. Bread still defines our food culture and, made well, has the ‘capacity to enliven’ both individual bodies and communities. For too long, however, its production has been...
I'm really sorry for this feverish outburst of breadpuns. Blame it on an extreme case of gate fever, as we are about to take a holiday.
Where there is an option to source something sustainably, we choose it, so a gift from Bread Matters will not cost the earth. Our compressed wood-pulp baskets come with instructions for their use and care and there is plenty of advice and information about using those - and the couches cloths - on our website.
Now, can you prove it?