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.
£1.80
Gilchester Organics heritage wheat semolina is a great choice for homemade pastas. We also use it in Italian-style breads and add a little to pizza dough for extra texture. It is also an essential for dusting the spun iron cloche before baking.
Grown and milled by our friends Andrew and Sybille Wilkinson on their organic farm in Northumberland, Gilchesters Organics double milled semolina is stoneground from tall-straw heritage wheat. The double milling and fine sifting creates a semolina that is ideal for pasta making, for using in Italian style bread doughs, and to give pizza bases that extra bit of texture.
All Gilchester Organics flours are free of enhancers and other additives.
Supplied in a 500g bag.
