John Downes is interviewed in the BBC's The Food Programme on his experiements with the Gaelic tradition of ale fermented bread.
John has had some great results with this "barmy" method and would love to hear from anyone who uses it. Email us at email@example.com and we'll pass on your message.
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We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.