Dear bread friends

Two new posts on the Merton Bakery blog. Sifting is about making high extraction flour by hand – separating out some of the bran from wholegrain wheat. And time and temperature shares a longer passage from Tara Jensen, whose new book Pizza Practice has just come out.

I'm baking khorosan loaves on Sunday 26 April (I have a small bit of khorosan grain I am finishing off). If you'd like one (or two or three or more), please get in touch by Friday 24 April at 12pm. Collect from Earlsdon after 8am on Sunday.

x Simon

"The ultimate aim of the baker is not the baking of bread, but the bringing together of people and the nourishing of relationships." — paraphrasing Masanobu Fukuoka, via Michael (A Baker's Life)