A`connected' loaf


An artisan baker from the East Bristol Bakery is cycling 300 miles from Cornwall to Bristol to collect his ingredients to make a connected loaf.


Alex Poulter will visit Sharpham Park on Sunday, 27th April. He says: "I was thinking about the theme of the Food Connections festival, telling the story of where ingredients come from. "I only use four basic ingredients - that's the great thing about bread. I thought, wouldn't it be great to see where those ingredients come from, and being a cyclist it just made sense to go on one trip telling the whole story."

Alex will collect a sourdough starter and yeast from Tracebridge Sourdough on the border of Somerset and Devon, where he learned to bake; spelt flour from Sharpham Park near Glastonbury and water from Cheddar Natural Spring Water.



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