Sippets: June 2019
Recent Real Bread short news items
BATCH: Edinburgh is 1 WEEK TODAY!
There is only one ticket left to our evening of feasting and networking on Tuesday 18 June. Read details and book it today.
Should we keep running the supporters’ forum?
Real Bread Campaign supporters: Do you need/want us to keep moderating The Real Baker-e, your private forum, and if so, on what platform? Have your say here today.
Share your photos
What have you been up to over the past few months? Email your #WeAreRealBread photos, or action shots (ie doing stuff, not just bread or people standing holding it) from bread events / activities you’ve run or attended and you might see them in our True Loaf magazine, on our website or we might share them via social media to help show the world what Real Bread folk get up to.
Raising a crust in Wakefield
Alexandra Vaughan is crowdfunding to buy a new oven so that her Crow’s Rest Bakehouse can produce more than the current 20 loaves per baking day for the people of Wakefield.
A new National Loaf
To coincide with the 75th anniversary of the D Day landings, Hambleton Bakery in Rutland has revived the type of loaf eaten by wartime Britain for the sake of the health of the nation and to make the most of precious wheat supplies. Their aim was to create a great-value, high-fibre loaf that white-tin lovers will enjoy. The twice-proved Real Bread is made from 80% extraction flour, water, yeast and sea salt using an overnight sponge and dough method.
New flour is ancient
Craggs & Co have expanded our their range of flours to include wholegrain emmer, einkorn and rye, in addition to their existing white and wholegrain spelt flours. All grains are grown and milled on their County Durham farm, the electricity for which is all generated by wind turbine. The discarded husks are used in biomass boilers to dry the following harvest’s crop.
Oven for sale
Alice’s Artisan Bakery in Northumberland is, sadly, shutting up shop and so selling their 3 deck, 6 tray Compacta oven, bought just over a year ago directly from Tom Chandley. £5,500 ono. For full details, email Alice or phone 07944013192
New sourdough school
Campaign supporter Ilgin has recently started running sourdough bread making workshops from her home in Sevenoaks, Kent. You can find details of Just Sourdough, and many more places to learn to bakewihout additives, on the Real Bread Map.
Beer CAN help reduce food waste
Our friends at Toast Ale are slicing away at and (more importantly) highlighting the enormous mountain of food waste generated each day by industrial loaf fabricators and supermarkets by turning some of those loaves into beer. This certified B Corporation social enterprise, which donates profits to Feedback and other food charities, is now crowdfunding to tap into the ever-growing craft can market. Loads of rewards on offer.
Jobs
- Project manager, Bread Together, Cheshire. Deadline 14 June
- Sourdough pizza chef, Sodo, London. Deadline 29 June
- Baker, Welbeck Bakehouse, Nottinghamshire. Deadline: 5 July
- Head baker, Crwst, Cardigon. Deadline: 17 July
Find and details of these Real Bread (and other good food) job opportunities - and post your own - on our FREE Roots To Work site.
What’s your news?
If you have something Real Bread related you’d like us to help you share, please email a couple of lines, including a link to where you have published full details, to us at: realbread@sustainweb.org
We give priority to paid-up Campaign supporters; might post on social media, rather than here; and reserve the right not to publish your news.
Sippet: A small piece of bread, often fried or toasted, used as a garnish or to dip in things. The British crouton.
Published Tuesday 11 June 2019
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
