Baking using flour from diverse population wheat, from Turner’s of Bytham and South Ormsby Estate in Lincolnshire
Photos from Lincolnshire Breadbasket event at Heckington Windmill on 3rd May, and sent by the bakers in the following weeks
From the blog
A Lincolnshire Breadbasket
I was recently in a meeting about agri food, when an academic said to me – Laura, remember that farmers don’t really have that much to do with food. At first I was taken aback, but there is a sense in which selling a crop into a global commodity market does create…
The Future of Wheat/Bread
Conversations for farmers, millers, bakers in Lincolnshire Wednesday 30th November – 9am-12:30pm LIAT, Riseholme Campus, Lincoln LN2 2LF We’ve teamed up with Lincoln University, to host discussions among farmers, millers and bakers. Our purpose is to gather people working at each stage of the grain and bread supply chain in Lincolnshire, to…
Whose Bread is This?
What is grain diversity? Why does it matter? What can we do?
Lincolnshire is a big grain producer. As we face unpredictable changes in weather due to global warming, diversity and resilience is increasingly important.
Three High Street Bakers
Most of us in Lincolnshire, most of the time, consume uniform baked products, produced on an industrial scale by workers we will never meet. But it’s not the only choice available to us. We went to meet three highly skilled and passionate bakers, who are baking fresh each day on Lincoln High…
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