Occasional articles and notes by Andrew Whitley and Veronica Burke - and the odd guest blogger.
This is a sourdough version of the Hot Cross Bun recipe from Bread Matters.
The process takes longer than the yeasted version, naturally, but the resulting buns are full of flavour, with a characteristic slightly chewy texture.
Patience will be rewarded.
In medieval days it was common for bakers to place a cross on their loaves, perhaps to repel any evil spirits that might infect the bread and prevent it rising.
After the Reformation, such practices were frowned on as ‘popish’, but the cross...
Throughout the year, we are offering campaign members 10% off any orders for baking equipment, course places and anything from the online bakeshop. The discount can be used on any order worth £25 or more.
Campaign members can also claim a £50 discount on the ever-popular Bread Matters Fundamental course.
The course during Real Bread Week is full but there are places available on our final course of the year (on Saturday 25 and...
Our working year usually begins with a trip to the Oxford Real Farming Conference. This year, delegates are invited to bring a sample of soil from their land or any land that has some meaning: this could range from one's farm, to a local park, to even a building site! Every bit of soil has its own story, and ORFC invites delegates to share this story, whilst adding to a soil sculpture…
The invitation included this quotation from Wendell Berry
“The soil is the great connector of lives, the source and...
The July-September 2016 issue of the Real Bread Campaign's magazine True Loaf featured an article by Andrew Whitley about a trip that he and Veronica Burke made to Denmark and Sweden to talk about the Scotland The Bread project and to visit plant breeders, farmers, millers and bakers.
Click on the article image to open it in a separate window.
(Reproduced by kind permission of the Real Bread Campaign)
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...