- Why Bread Matters – Food Tank Interview
- Scotland The Bread
- DO Sourdough third edition planned
- Sourdough September beckons
- DO SOURDOUGH is published today
- Bread is not just a foodstuff, it is a philosophy, a key to living well
- Taste Sourdough at the Real Bread Festival
- You’ve read the book. Now get the sourdough!
- The Second Sourdough Exchange – passing it on
- The Fungal Network of Budding Bakers
Why Bread Matters – Food Tank Interview
Andrew Whitley talks to Tom Vrba on the Food Tank, May 1st 2016.
Scotland The Bread
Their grain, our loss. Part of the Edinburgh Food Festival. Andrew Whitley introduces Scotland The Bread, a project to feed everyone in the country with healthy bread made with locally-grown grain. Sunday August 2nd 2015 at 14.00 in the Spiegel Tent, George Square Gardens, Edinburgh.
DO Sourdough third edition planned
March 10th 2015
The DO Book Company has announced a third printing of Andrew Whitley’s book DO Sourdough – Slow bread for busy lives. Published in May 2014, the book, part of the DO series, has sold thousands of copies and enabled many people to enjoy the benefits of making sourdough bread at home.
Sourdough September beckons
August 24th 2014
In just one week’s time it will be the start of Sourdough September, the Real Bread Campaign’s celebration of the best of well-fermented bread. Bread Matters will be busy spreading the word (and the sourdough starters). In particular, don’t miss the Sourdough Special course on September 6th and 7th.
To find out what else is happening during the month, take a look at the Real Bread Campaign’s pages.
DO SOURDOUGH is published today
May 1st, 2014
Today sees the publication of Andrew Whitley’s new book DO SOURDOUGH – Slow bread for busy lives.
One of the oldest yet simplest, tastiest and most nutritious breads you can make, Sourdough needs only flour, water, salt – and a little time. But what if time is the one thing you don’t have?
But you do, says a baker of over 30 years who has ‘changed the way we think about bread’. In Do Sourdough, Andrew Whitley reveals how the slow fermentation that’s key to real sourdough can happen while we’re asleep or at work. With his simple and adaptable 3-stage method everyone can make this wonderful bread at home. Discover:
* the basic tools and ingredients you need to get started
* how to create – and refresh – your own sourdough starter
* recipes for basic loaves as well as sourdough pizza, ciabatta and crumpets
* waste-saving suggestions for the bread you don’t devour immediately
The result isn’t just fresh bread made with your own hands and in your own time. It’s the chance to learn new skills, make something to share with family and friends, and change your world – one loaf at a time.
To order a copy POST-FREE (UK only) click here.
Bread is not just a foodstuff, it is a philosophy, a key to living well
25/2/14 – Reflections on the Bread Matters Sourdough Special course
Christopher Gillett came all the way from the South of England to attend this course and he writes about his experiences in this witty and informative blog:
Standing at high, solid oak tables, eleven of us spent two whole days mixing, kneading and baking, instructed by Andrew Whitley. I say “instructed” but Andrew has a guru quality to him. Bread is not just a foodstuff, it is a philosophy, a key to living well. By which I don’t mean living luxuriously, but responsibly and soundly. When we weren’t working we talked and asked questions, and we were fed meals, cakes, tea and coffee. And bread, of course.
The next Bread Matters Sourdough Special course is on September 6th & 7th, 2014. Click here for more onformation and to book places
Taste Sourdough at the Real Bread Festival
On Saturday November 2nd at 10 am, Andrew Whitley will be talking sourdough at the Real Bread Festival at Old Spitalfields in London. He’ll be explaining what sourdough is (and isn’t), how simple it is to bake with it and why baking with it is so good for health in the widest sense.
There will be tasting samples of bread made with the original sourdough that Andrew brought from Russia more than twenty years ago. That sourdough is now available to everyone and can be bought online or at the Festival. And for a limited period, people who join the Real Bread Campaign will automatically get a Bread Matters Sourdough Starter free. What better way to get started with real bread making?
Andrew will have some signed copies of Bread Matters (the book) to sell, too.
Details and directions to the festival are here.
You’ve read the book. Now get the sourdough!
Saturday October 5th Edinburgh
As part of the Portobello Book Festival, I’ll be talking in the Library Upstairs at 15.45 today about the Real Bread revolution that is transforming our daily bread. There are many good reasons why it makes sense to take bread into our own hands – and they don’t include claims of this ilk by the Prime Minister. I’ll be talking about why I think bread matters and about how my book of that name came about largely because customers at my bread counter kept asking “how is it that can I enjoy your bread when supermarket loaves blow me up like a balloon?”
I’m glad that the PM has inadvertently sparked a discussion about bread machines and the price of a loaf. Because bread has always been political. And the revolutionary cells at the heart of the Real Bread movement include the yeasts and bacteria that will, if we give them time, change base flour and water into golden bread, the staff of life and ‘the pledge of peace and happiness in the labourer’s dwelling’ as William Cobbett so rightly described it.
The Fungal Network is, of course, a movement with a definite cell structure. If you haven’t got some of the Bread Matters sourdough starter yet, I’ll be selling it at the talk this afternoon – and giving it away free with every signed copy of Bread Matters that I sell.
The Second Sourdough Exchange – passing it on
Friday 13th – Monday 16th September
An exchange of effort and learning, an exchange of ideas and skills – to include farming and sourdough baking, harvesting, cooking, eating, thinking, working, conviviality and sourdough stories.
For change-makers who have begun to provide real, digestible, nutritious bread for themselves and their fellow citizens, and to bring its benefits to those who have the most limited access to real food.
In this four-day residential session we will help them to develop their plans and projects, such as taking real breadmaking into community groups. Together, we will connect the growing and the baking to the re-creation of a healthy Scottish grain economy and to the deeper and broader themes of food justice, the thoughtful use of resources, the local food chain and food sovereignty.
Funded by Bread Matters, the course is free to full time students and unwaged. Those with a regular income are asked to contribute (not more than £10 per day).
The Fungal Network of Budding Bakers
Macbiehill, Scotland, September 13th 2013
The Bread Matters Fungal Network has been fermenting/gestating/budding for years – and now it’s real.
The website (www.fungalnetwork.com) went live on September 13th. There was no fanfare, just the quiet bubbling of sourdough – and good ideas – fermenting. This is a new kind of network, linking all the people who share our sourdough.
Sourdough, which makes wonderful bread, is a simple culture of natural yeasts and bacteria. Yeast is a single-celled fungus-like organism. Strictly speaking, we should have called it the Fungal and Bacterial Network, but that’s unwieldy and a bit medical-sounding. So we settled for Fungal. But rest assured – this is about bread making, not skin complaints.
It’s very simple. You put your name on the map on the BMFN home page. You can be a sharer, a seeker, or just a bread maker – or more than one of these. Seekers and sharers can see if there’s someone near them who might like to exchange sourdough or advice about baking. Whenever a connection is made, a line appears on the map. Eventually a network of filaments, like the fungal hyphae in the soil, will appear across the country and the world.
This will be evidence of a growing movement of people who choose to take bread into their own hands, to make it slowly and without additives and to share it with others.
Join a community in ferment, now!