I am totally in love with the recent podcast series ‘Cereal’ from @farmerama_radio. Yesterday I listened to episode 5, about sourdough and bakers who are championing local flour, community projects and real bread. . Two threads from it are filling my thoughts right now: . 1 – Removing commodity from our food system at every level. . This makes me want to ask, how can we get more people making sourdough at home? I think the *making* is the key, as when you start doing that you are naturally led to questions such as ‘where does my flour come from?’ . 2 – Around 1/3 of bread in the UK ends up in the bin. . This astounds me. I moved from the UK to Italy recently – a country that has an incredibly rich history in its ‘cucina povera’ of making stale bread taste a.m.a.z.i.n.g. in thousands of ways. I am reading a book by a local food author/historian which includes recipes like this right now. It might not solve all this problem, but we need to get people cooking with old bread. . Can you tell how fired up I am?! I am so passionate about local food and there’s nowhere I feel that more than in my bread-making. If you’ve any thoughts, experiences or advice to share, I’d welcome it. I’d also really recommend listening to the Farmerama podcast. . And, yes, almost forgot, I posted a picture here. This is today’s local spelt flour loaf. I am totally in love with not scoring my bread. Look at the beauty of that burst!
I am totally in love with the recent podcast series ‘Cereal’ from @farmerama_radio. Yesterday I listened to episode 5, about sourdough and bakers who are championing local flour, community projects and real bread.
.
Two threads from it are filling my thoughts right now:
.
1 – Removing commodity from our food system at every level.
.
This makes me want to ask, how can we get more people making sourdough at home? I think the *making* is the key, as when you start doing that you are naturally led to questions such as ‘where does my flour come from?’
.
2 – Around 1/3 of bread in the UK ends up in the bin.
.
This astounds me. I moved from the UK to Italy recently – a country that has an incredibly rich history in its ‘cucina povera’ of making stale bread taste a.m.a.z.i.n.g. in thousands of ways. I am reading a book by a local food author/historian which includes recipes like this right now. It might not solve all this problem, but we need to get people cooking with old bread.
.
Can you tell how fired up I am?! I am so passionate about local food and there’s nowhere I feel that more than in my bread-making. If you’ve any thoughts, experiences or advice to share, I’d welcome it. I’d also really recommend listening to the Farmerama podcast.
.
And, yes, almost forgot, I posted a picture here. This is today’s local spelt flour loaf. I am totally in love with not scoring my bread. Look at the beauty of that burst!