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Real Bread Campaign

@realbreadcampaign

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#RealBread #RealBreadWeek #SourdoughSeptember

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Happy World Bread Day! 🤩🍞

Nothing beats a proper loaf of bread.
Just good ingredients, no unnecessary additives, and a whole lot of love from our bakers. 🧡

Simple, honest bread. As it should be.

Now, the only question is… who’s popping out for a loaf?

#realbreadcampaign
Danish bakery, Cardiff bakery, Penarth bakery, Cardiff Bay coffee shop, fresh bread Cardiff, artisan bread, freshly baked sourdough, traditional Danish baking, artisan bakery South Wales

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Same dough mix, retarded in the fridge, baked a little over 12hrs apart.

@dovesfarm Strong white flour 80%
@hodmedods #2 Diversity. Meadow, wholemeal 20%
Organic.

Still feeling like a beginner on this road, although coming up to a year in with @vanessakimbell and @sourdoughschool

Deepening into processes, noticing and learning from the challenges in baking at home with environmental factors, fluctuating temperatures and humidity.

I find that after eating my own home-baked sourdough since January, I bypass supermarket bread…even when it’s described as sourdough, and the rolls and baps proffered at many cafés, etc., well…my gut says no!

I baked bread many years ago, I had an ancient @aga_cookers that everyone gathered around, I miss that.

Making do now, increasing baking temperatures in a standard oven is making a difference. Playing with altering temperature during baking.

October, the veils are thinning, I’m leaning into what comes next. Change for sure.

#sourdoughmagicformaturewomen #gutdiversity #soiltogut #farmtotableliving #diversitybread #heritagegrains #heritagegrainsourdough #thesourdoughschool #provenbread
#homebakingbread

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moments of becoming sourdough @chisholmtrailfarm #fermentedfoods #realbread #breadbaker #sourdoughstarter #sourdoughbread

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Quick update as the debate rages about the government decision to add synthetic folic acid to flour. Here @ivycottagebaker we believe in freedom of choice when it comes to one's own body. We can ingest natural folate through vegetables in our diet. So, enough words .... here's the #ivycottagebaker Folic Acid free organic white sourdough. A new addition to the range available to order for Friday delivery or collection.
And a gentle reminder to support your local independent bakers and flour millers. Natural ingredients, real bread, flour, water & salt. Know your food source. Use it or lose it forever.

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If you know a keen cook who loves a curry, BBQ or pizza then these should go on your shopping list for their Christmas presents…

The Curry Guy by Dan Tooms. @thecurryguy is an amazing set of books teaching you how to cook curry from scratch.

Aaron Franklin teaches the original Texas way. Up your BBQ game with this book.

@melissafood wrote this book abs it has become a firm favourite of mine. Helping you make BBQ a normal way to cook, even during the week.

One of the original and best. @ciaosamin takes cooking back to basics and helps you learn the simplest of changes to really level up your cooking.

This is one of the first bread books I was introduced to and it helped me learn the process and find my way around baking bread. Simple steps and clear explanations.

Chris at the Real Bread Campaign has collated this recipe book from plenty of bakers from all over. @realbreadcampaign does fantastic work and buying this book will also help the cause.

Shaped like a pizza box, the pizza bible goes to basics and helps you undo any bad habits you have made with your pizza skills. It teaches you from scratch loads of different pizza styles, doughs and history of pizza too. This would make a great Christmas gift for a pizza lover.

Turkey pizza anyone?

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🎄 A little Christmas taste test with Busy Lizzie’s 🌿

I’m looking for a few people who would love to try something a little different this Christmas!

I’m developing two special products for Busy Lizzie’s Organic Bakery:

🍞 Pre-baked sourdough bread – ready to finish baking at home, so you can enjoy freshly baked bread on Christmas Day or Boxing Day without all the preparation.

✨ Christmas sourdough CHOCOLATE babka – a special festive treat to share with family and friends.

I’d love to offer a few people the chance to try these products for free in return for honest, objective feedback. I want to know what you really think – from the taste and texture to the packaging and overall experience.

Your feedback will help me perfect these products before launching them for Christmas.

If you’d love to take part, please send me a message. ❤️

Thank you for supporting a small, local business and helping Busy Lizzie’s grow, one loaf at a time!

Lizzie 🌿
#organic #sourdough #norfolk #christmas #treat

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🍞 Let’s see what your sourdough monster can do! 🌾

So many of you have taken home your very own sourdough starter from Scarpello’s, along with the @realbreadcampaign guide on how to feed your starter and keep it happy💚

Now it’s your turn to get baking! There’s nothing quite like making your own real bread, and we can’t wait to see what’s coming out of your ovens.

📸 Share your loaves and be sure to tag us @scarpellosbakehouseandpizzeria so we can see your sourdough creations!

#sourdough #scarpellos #bakery #legenderryloaf

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Rye(ish) Sourdough...

66.6% @dovesfarm Organic Strong White / 33.3% @cotswoldflour Dark Rye at 76% hydration. We built our dough over 8 hours before a 24 hour cold proof at 4°C, then we baked in our @challengerbreadware pan at 230°C (ish!) for 35 mins with steam and 9 mins lid off using our @thebreadmat

#ourlifeblogged #homebaking #bread #sourdough #breadbaking

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ONCE BREAD WAS JUST BREAD. TODAY IT HAS BECOME A SPECTACULAR.

Once, bread was simply bread. It was a daily staple, served with every meal, eaten in large quantities, and often a food able to feed an entire family.

It was made with wheat flour, had a compact crumb, and wasn't meant to amaze anyone; it simply had to be good, nutritious, and filling.
Today, however, it seems that bread has become a competition to see who can make the biggest holes

We look constantly for higher hydration levels and more spectacular holes . Bread is photographed, displayed, and admired. It almost seems as if its value is measured more by the size of the holes than by the quality of the raw material from which it was made.

But is bread made to be photographed or to be eaten?
As we pursue this constant pursuit of performance, more and more people are complaining of digestive problems and gluten sensitivity.

Once upon a time, people ate so much bread that entire families lived of it. Today, we have increasingly spectacular bread, yet so many people report feeling sick when they eat it.
Should we ask ourselves some questions and try to find an answer?
Or perhaps we've simply lost sight of what should be the true goal of food producers?

I don't claim to have all the answers, but I believe the time has come to get back to talking about wheat, flour, quality, and taste, rather than focusing exclusively on performance.

Because, in the end, I'd like to remind everyone, including myself:

BREAD SHOULD BE GOOD TO EAT, NOT JUST BEAUTIFUL TO LOOK AT.

In our constant search for the biggest hole, have we forgotten about bread?

I will always continue to believe in bread that is nutritious and flavorful, regardless of its aesthetic appearance. I will not be an accomplice to this!

#realbread #handsonbaking
#bakingtutor #travellingbaker #bakingteacher

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October Sourdough Workshop - done! 🍂 🍞🧡👏

Such a gorgeous group of bakers gathered for my three-day online sourdough workshop this week. It’s like a wheat🌾-retreat which you join from home 🏠

I post out my beloved sourdough starter and we meet on Thursday evening to feed and learn all about starter. On Friday night we mix dough by hand and stretch and fold. On Saturday morning we shape our loaves and we bake bread in time for lunch! We learn together in real time, working with nature and fermentation.

Just check out our happy faces. I am proud of all of my bakers and just so excited that they now have this amazing skill for life.

I always say, my sourdough workshop offers the foundations. It’s a bit like me handing them a new musical instrument and by the end of the weekend they can play it with confidence and in tune. Now they can begin to experiment and do their ‘jazz improvisation’ 🎶 in their own kitchens!

I can’t wait to hear how they get on. Sourdough is a life-long love story 🧡 and one that connects you to nature, to your own body, to others and to your community. It’s just the best!

During my workshop today I communicated with the incredible @vanessakimbell - the absolute sourdough Queen 👸🏽- as we were talking about her newly launched @diversityblendflour. I feel excited about what might grow 🌱 from our conversations and shared love of sourdough.

Life is like a wild meadow my friends! Trust the process, nurture the soil and stay open to learning opportunities 🧡

Now it’s time to sink my teeth into my freshly baked bread 🍞 🧈 and think of my lovely workshop bakers doing the same at their kitchen tables. Buon appetito 😋

#sourdough #livewell #learnanewskill #realbread @realbreadcampaign

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Woohoo! They wrote about me. Please subscribe, the magazine is full of great bread related articles and you'll be supporting a great organization!

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That's a wrap on #sourdoughseptember 2026 bread lovers.
Keep supporting local independent businesses and your local community.
#supportlocal #independentbusiness #knowyourfoodsource naturalingredients freshbread madetoorder onemanandhisbread madeinbrough madeincumbria knowyourfoodsource #realbread
Contact your MP about the decision to add synthetic folic acid to flour. We need natural folate! Learn and know the difference.

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