The Art and Science of Baking Sourdough to Support Health
It’s about more than bread—it’s about baking with purpose, a delicious stand for the world we want. Baking long, slow-fermented bread is a quiet, beautiful resistance to the globalisation of our bread. Crafting artisan loaves with ingredients to bring our communities together is activism that supports mental well-being and nourishes those we love.
Learn more from Baker, Dr Vanessa Kimbell, as she inspires a slower, more nourishing approach to baking, with thoughtful recipes, nutritional insights, and artisan knowledge that will transform the way you bake, eat, and share bread.
£3.20
We use spelt grain for home milling and include it in a number of our Botanical Blends. We can recommend Gilchesters Organics spelt grain, grown in Northumberland and selected for its baking qualities.
Grown by our friends Andrew and Sybille Wilkinson on their organic farm in Northumberland, Gilchesters organic spelt grain is ideal for home milling. We use spelt grains in some of our Botanical Blends, to increase the diversity, add flavour and optimise the baking qualities of the flour.
Gilchester Organics spelt grain is free of any enhancers or other additives and is excellent for making your home-milled stoneground bread.
Available in 1.5kg and 3kg bags
