Dear bread friends

I'm back and will be fermenting Merton Blend loaves this Saturday, baking first thing Sunday morning 18 October. This time the blend includes wholemeal spelt flour that I've scalded first, which keeps the crumb soft and moist.

If you'd like a loaf, please get in touch by Thursday 15 October at 5pm. Collect from Earlsdon on Sunday from 08:30 onwards. If any questions send me an email.

x Simon

PS: Cranked out some tasty pizze in this hand made clay oven in Sardegna (it nearly survived the intense heat):

"A bread made with sourdough bears more than six thousand years of history. Deep inside its warm interior there is love, which, like the culture it comes from, is best if shared." – Eric Pallant, Sourdough Culture: A History of Bread Making From Ancient to Modern Bakers