Interesting articles

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Slow Food UK
YouTube videos from our friends at Slow Food. Includes interviews with several Real Bread bakers. More>>

Resurgence
Often features bread related articles More>>

Better Bread With Less Kneading - 23 February 2010
Labor-saving bread books are nothing new, but the current crop includes several by respected professional bakers, and a consensus that kneading just isn’t necessary for good homemade bread. Most proclaim the virtues of doughs that are too wet and sticky to knead, nothing like the resilient doughs of the past. More>>

Norfolk Mill goes back to its roots - 28 July 2009
On Saturday, in celebration of the beginning of the harvest and a new season of grain, visitors to Denver Windmill, in West Norfolk, will be able to experience and follow bread making from plough to plate at a traditional Lammas festival. More>>

Bakers face ban on claiming salty breads are healthy - 25 February 2009
Britain's most-popular brands of bread could be banned from trumpeting the health benefits of their loaves because they are too salty, under draft EU regulations. More>>

Resurgence Slow Sunday - September 2008
On Sunday 28th September, Resurgence magazine are encouraging their readers to “Bake bread to save the planet” - a simple action that symbolises a rejection of commercialism, a passion for the planet and a desire for change. More>>

Andrew Whitley's 'Do Lecture' - September 2008
The problems with industrial bread and why Real Bread is best.

Bread prices could rise as rain hits wheat - August 2008
The price of a loaf of bread could rise as the wet August is threatening to ruin up to 90 per cent of the wheat crop.
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Rising costs could cook up opportunity for UK organic bakers - June 2008
The rising costs of fertilisers and other agricultural inputs could boost the output of organic foods and provide more locally sourced grain for organic bakers.
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Experiements on wheat populations - June 2008
Professor Martin Wolfe, Research Director of Elm Farm Research Centre, is conducting experiments at Wakelyns Farm in Suffolk that question the consensus that monoculture systems – including those for wheat - give the best yields. More>>

Prison bakery provides inmates with bread of life on the outside - June 2008
There was a time when cakes were useful to prisoners only if they contained lockpicks. Now baking is providing a legitimate escape route for some inmates in South Yorkshire.
More>>

Maximum of six grams salt per day is recommended by the Food Standard Agency (FSA) - March 2008
A high level of salt in diets is one of the biggest problems in Western societies today. High salt intake is responsible for increasing blood pressure (hypertension) and can lead to cardiovascular disease (CVD) - a disease that causes almost 50 per cent of deaths in Europe. More>>

High glycemic index leads to health problems - March 2008
Foods with a high glycemic index (GI), such as most white breads, lead to a higher risk of certain health problems, according to researchers at the University of Sydney, Australia. More>>

Use your loaf . . . get a taste for real bread - November 2007
Major food manufacturers claim that the British like the taste and texture of sliced white bread....More>>

The Half Baked Truth - November 2007
The average loaf is full of emulsifiers and preservatives. What happened to real bread? More>>

Should flour be fortified with folic acid? - October 2007
The Food Standards Agency thinks it should – in order to reduce the number of spina bifida babies born in the UK. More>>

Behind the label: Hovis - May 2007
Mix flour, water and yeast and you’ve got a tasty loaf of bread. But make your bread the industrial way and you’ll end up eating more than you bargained for. More>>

Real Bread Making - January 2004
Bread made from whole and natural ingredients is a staple food providing integral protein, carbohydrates, and fibre. Mass-produced white bread bought off the shelf does not. More>>

2004
Supermarket in-store bakeries are nothing but bogus ‘retail theatre’ More>>

2000
The enzyme a-amylase (from Aspergillus oryzae) used in bakeries to improve bread quality has been identified as an inhalative allergen in baker’s asthma. It is uncertain whether this enzyme can induce allergic sensitization in regular bread consumers (taken from Clinical and Experimental Allergy 2000. More>>

1999
During the last 50 years yields of wheat have increase steadily due to greater use of e.g. nitrogen fertilisers and crop protecting chemicals which brings concerns about the quality of the wheat we are eating. More>>

1999
The supermarket wars that put small shops on the bread line More>>

1995
Supermarket `real bread' ruins the small bakers More>>