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Dharma of Food

A central spiritual idea from India should govern our attitude towards agriculture, says Vandana Shiva

Why We Are Organic

We know what "organic" is, but what is less clear is exactly why it's a good thing.

Starter to Loaf

An inspiring story of a "starter" changing the path of one man's life

Try rye

It's a whole new baking experience and it’s good for you too.

Thinking of gluten free ... think again

Gluten has been blamed for all sorts of health problems from bloating to tiredness but does the evidence against it stack up? Dr Joan Ransley investigates.

Photography competition entries - June 2014

We had lots of entries to our photography competition, each one illustrating a recipe. We hope you enjoy them as much as we did.

Great British Loaves

A guest blog from retired police officer turned micro-baker Steve Ackland bringing us loaves inspired by the best of British.

Organic Yeast

New but old kid back on the block...why you should think about using organic yeast.

DOUGH: Simple Contemporary Bread

This award-winning book by Richard Bertinet is an invaluable guide to making simple, contemporary bread.

Yeast Cakes.....or Are They Bread?

Cakes as we know them are a thoroughly modern invention and today are usually aerated with either bi-carbonate of soda or baking powder. Prior to this, cakes were leavened with various types of yeast.

A note on hydration

Some technical thoughts on why getting the water right can be the key to unlocking your perfect loaf

A ramble through the crusty loaf

A look at how the crusty loaf has courted favour in different forms and in different places.

BBC interview and program about yeast

http://www.bbc.co.uk/podcasts/series/foodprog

Radio 4 Interview - The ale-barm method: Worthy of revival or just barmy bread?

John Downes is interviewed by BBC on his research and exploration of the lost art of Celtic ale-barm bread making.

Breaking Bread

As a recent convert from vegetarianism to veganism Jane Hughes is learning she will need nerves of steel to resolve the question ‘to be or not to be a vegan?’

Should we be concerned about high wheat prices?

Judging by some of the doomsday newspaper headlines about "soaring" and "surging" wheat prices, you might have thought bread may soon become a foodstuff reserved for the upper crust.