Occasional articles and notes by Andrew Whitley and Veronica Burke - and the odd guest blogger.
a clarification from Andrew Whitley
On May 14th the Times Scotland reported (paywall) the launch of my new book DO SOURDOUGH – Slow bread for busy lives. In my talk at the launch at Edinburgh's Fruitmarket Gallery on May 7th, I had listed some of the many benefits of bread made with long fermentation and the active functioning of lactic acid bacteria – sourdough, for short. I mentioned studies showing how the gluten proteins that trigger conditions such as coeliac disease can be broken down by sourdough fermentation.
May is now officially Real Bread Month and Andrew Whitley – co-founder of the Real Bread Campaign and author of the new book DO SOURDOUGH – Slow Bread for Busy Lives – explains how real bread can be good for us and the environment – and maybe even world peace…
See the full article in NYR Natural News
Andrew Whitley's new book DO SOURDOUGH – Slow bread for busy lives is out on May 1st.
Here's a piece in the Edinburgh Reporter with news of the Edinburgh launch event on May 7th:
There will be a London launch on May 14th. More news soon.
Signed copies of the book may be ordered here.
But at this time of year they are pretty important. This is the marmalade-making season, when Seville oranges are briefly available and at their best.
I use a recipe from Jocasta Innes ‘The Country Kitchen’ (Weidenfeld and Nicolson, 1979), which explains the various ways of preparing the thick, hard skin of oranges and establishes the principle of cooking everything slowly until the sugar goes in and quickly afterwards.
Innes also tells us how a preserve of oranges came to be created in the town of Dundee in the...
Six bread-making enthusiasts, all with a wish to bring the benefits of slowly-fermented, healthy, artisan bread to their fellow citizens, came together for four days to bake, to develop their knowledge and skills and to ferment their good ideas.
Before the course, everyone had told us something of their plans, their breadmaking experience and what they most wanted to focus on.
Day one started at 10am and by 11am everyone had their hands in a wet and sticky sponge-and-dough that would become ciabatta, focaccia and rolls as well as...