Whilst I am working I sometimes like to listen to podcasts. There is a wealth of information out there that you can just absorb as you go about your daily business. If you want to learn more about bread – whether that’s making it, the history of it or how grain gets from the farmer into your loaf, there is plenty to listen to out there.
Here are just some of the podcasts that I have enjoyed listening to and learned from. If you know of any more please add a comment below. As I come across new ones I will list them here.
Heritage Radio have recorded a comprehensive series of podcasts with the authors of Modernist Bread. The first episode, and all the subsequent ones, can be found at http://heritageradionetwork.org/podcast/pre-ferment/. It’s full of interesting information about bread making and the use of grains.
If you are interested in hearing about life from the baker’s perspective the Rise Up podcast from Mark Dyck in Canada is an interesting listen.
Stella Culinary have some really interesting podcasts and videos about bread making available at https://stellaculinary.com/cooking-videos/stella-bread
Eat This Podcast has done a series of podcasts around the subject of wheat and bread that are interesting to listen to. You can find the first one at https://www.eatthispodcast.com/our-daily-bread-00/
The table of goodies at Grow Local
On Sunday, Veg Patch Kitchen spent the day at The Greenwood Centre in Ironbridge at the annual Grow Local event run by Transition Town Telford. It’s a lovely community day, with lots of plants available to buy from local growers or you can take your garden tools to be sharpened and experience how to look after chickens in your garden. I had been invited to have a stall to promote Veg Patch Kitchen as a local business and shared a space in the barn with Taste Not Waste and Molly’s Vegetarian Kitchen. Taste Not Waste takes surplus food from local supermarkets and sells it cheaply to encourage people to eat healthily whilst avoiding food waste. Molly, of Molly’s Vegetarian Kitchen has recently set up her catering business providing vegetarian food for events or to eat at home.
It was a great event, busy with local folk buying plants and enjoying the sunshine. It was the first time I have baked bread to sell and it’s quite a different experience from teaching people to make bread. I took along white sourdoughs, brown sourdoughs using freshly milled Shropshire Soissons grain (milled with my Komo mill), focaccia, Chelsea buns and Shropshire butter buns. I had sliced a loaf or two as samples and we sold out. I later had texts and tweets to tell me how much the buns and the bread were enjoyed. It was a great day and I loved the experience.