Farm to Loaf event at e5 – tickets available now
We’re very excited to be hosting a day of talks where farmers, millers, heritage wheat specialists and sourdough bakers who’ve inspired us over the last five years will come together, exchange ideas and talk about their experiences to the public. We’ll be thinking about the evolution of grains, heritage varieties, milling methods and our experience moving towards baking with UK grown stoneground flour. Sheila Dillon (BBC Food Programme) will be chairing discussions with our speakers and attendees.
Tickets include entrance and all refreshments, a seasonal organic lunch and tastings of e5 sourdough.
Tickets available here: http://farmtoloaf.eventbrite.co.uk
The Danish approach. Inter-row tillage, Scandi land races, on farm milling (Practical Knowledge Transfer).
Nick Fradgely, Organic Research Centre
Developing unique wheat populations for organic plant breeding and research on maintaining healthy soils.
What farmers can do to make their wheat best suited for bread making.
Andrew Wilkinson, Gilchesters Organics
Pioneering Farmer and wheat breeder. Story of organic conversion and serving up on site milling operations.
John Letts, Archaeo-botanists and Farmer
Collection of heritage varieties, farming approach and milling results.
Pioneer of Boulanger-Paysan movement in France. Discusses wood-fired oven baking, heritage farming and sourdough baking. Think Soil.
How hard is it to grow your own flour? UK food writer Jojo looks at the history behind England’s wheat fields and brings it up to the present day ahead of her new book.
Kate Hayter, e5 baker
Talks on how shifting to UK grown stoneground flour has needed adaptations in recipes and techniques (Live demo).
Leading researcher in applied heritage grain farming. Talks about how to broaden take up by farmers, to get amazing flour to bakers.
Scotland The Bread project, the question of nutrient density in wheat development, and the public health implications of differing milling and baking choices.