When I first mixed flour, salt, yeast and water together 35 years ago, I’d probably have thought that by today I would know everything there is to know about bread…. wrong!  Well actually, I do know a fair bit now about the craft and science of bread making.  I’ve won awards for my breads and teach the subject too.  But I’m never satisfied, and my passion drives me to explore deeper.  So I’m now on a quest to discover how utilising botany within my baking can produce a new generation of natural real breads.  You’re probably now wondering if all
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