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Doughnate today
Online exclusives plus selected True Loaf archive features
Gail Lawler asks why some bakers prefer freshly-milled flour and others like it aged.
Rachael Doeg chats to Real Bread bakers working to polish pitta’s pride.
Tying in with the Baking a Better Career event, we invited baker Cindy Zurias onto our soapbox.
Sarah Wisson talks to some wood-fired oven aficionados about their burning passion.
Lockdown #1 in 2020 saw many people take to baking Real Bread. For Jeremy Miles it was the impetus...
It’s not the Real Bread sold by Breadwinners that makes this social enterprise unique, says...
In 2011, Dave Foster set up his business with an ethos of promoting cycling whilst providing...
Real Bread bakeries help to support more jobs per loaf than largely automated industrial loaf...
How bread making helps One Mile Bakery Exeter owner Boudicca Woodland’s mental wellbeing.
In 2016 product and furniture designer turned baker Julia Georgallis wrote about her nomadic...
Nutritionist and River Cottage gluten-free baking teacher Naomi Devlin questions industrial gluten...
Fran Bernhardt learns how lockdown gave one head baker a unique opportunity to achieve the...
Social anthropologist and Bread Lab student researcher Laura Valli shares her love of rye
In 2016, Scotland The Bread founders Andrew Whitley and Veronica Burke visited Denmark and Sweden...
Mahala le May rounds up some of the local grain networks that are sprouting up around the UK.
Karaway Bakery’s Ugne Greivyte celebrates Britain’s growing re-connection with rye.
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