Absolutely loving working with Busi and the gang in Colchester. If you’re a baker and you want to share your skills with this magical group, get in touch. We meet on Mondays and share bread, stories and skills. Solidarity be rising.
@thesuffolkaldeburgh are returning to @shimplingparkfarm
I hiiiiigghly recommend booking yourself this springtime meal. March 21st or March 22nd, or both if you’re hungry and love spring and Friday night pickles
@shedletskys_foods
I was supposed to put these in your veg boxes this morning @sunshineandgreen
Can you extend me a virtual flyer?
Links in bio
Re food waste NOT…I’ve asked @tornado_ices to have a play around with the bran from the white flour making process. Coz she’s a flavour genius. Very excited to serve up some brantastic things at some point.
Thanks be to carpenter Will for my beautiful wooden peel
Thanks be to Alice and John @shimplingparkfarm for use of their beautiful mill
Thanks be to Spring.
The sap is rising
@realbreadcampaign
#realbreadweek
Spent a glorious afternoon yesterday scoffing wholemeal pancakes and milling beautiful @shimplingparkfarm organic landrace wheat with generous Mr Biddle @biddlesbread 🌾 on Alice Pawsey's Osttiroler stone mill.
We played around with different extractions and I came home with a boot full of flour to experiment with in the bakery. I'll be using the freshly milled wholemeal in our table loaves this week and might try a brioche recipe with some of the whiter flour later on...
It's so invigorating as a baker to connect with this process and makes my job feel even more fun, interesting and tangible/corporeal/substantial (not sure on the word ..All of those and more...!)
It was exciting to exchange recipes and share different processes and baking methods, as we both mostly work alone. We spoke about the ways, as bakers, we favour flour with high protein contents, looking closely at gluten formation, but what if we shifted our gaze to include favouring flour with a high 'life' content! The more alive the flour, being stone milled and retaining the bran and germ, the more active the fermentation and fuller the flavour. And more vitality brought into the baking process.
We questioned the value of this work, what we should be charging for our bread and the salaries that we realistically need to make to pay our mortgages etc. Vitality extending to the lives and livelihoods of everyone involved at each stage of the farming-to-eating process.
Here are a few snaps and some from Dom @biddlesbread of the wheat growing in the field @shimplingparkfarm - note the differences in the ears - this is all one variety! (Albeit an unknown one 😆)
Today’s Bread goes out to Jesse Jackson.
Happy New Lunar Year / Pancake Day / Ramadan / Lent / Tuesday / The sun being out.
For those who have hunger give bread
For those who have bread give a hunger for justice.