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that’s made with a traditional method over a longer period of time and that our bodies are naturally able to cope with. Over the past 40 or 50 years the public has been fooled, by the big industry names, into believing that bread is something different than what it was originally meant to be, pumped full, as it is, of air and unnatural ingredients and additives.” There’s hope though, as we’re all becoming more educated about food, more and more of us are buying breads from bakeries like More?Artisan. Patrick’s traditional baking met- hods include long fermentation times, to let the structure and flavour of the bread deve-

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Buying artisan bread gives you a depth of flavour and tradition you cannot buy from the super- markets.”

Dave Baker, The Moody Baker

lop naturally. ” Bakers yeast in small amounts is acceptable, but when it’s used in such great amounts that it doesn’t give bread time to develop flavour, then I completely disagree with it. I can taste the difference between even our traditional tin loaves and an indu- strial tin loaf anywhere. It just doesn’t taste of anything. The difference is that ours have had a longer fermentation process, even a simple sponge and dough bread will take 6-7 hours from mixing until actual production.”

Organic ingredients on the up

Paul Hughes runs Grange Bakery, and is a licenced organic baker, however his organic loaves are still a relatively small part of the total production. ”We have a core of custo-

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mers who will travel far and wide for our organic products. But primary ingredients are expensive and for many of our trade customers, that is a real issue – sadly plant- produced frozen organic bread is now avai- lable and cheaper than we can make it. Ho- wever, by stealth, ingredients are going more organic all the time. And if they are not or- ganic, we have a policy of buying clean la- bel ingredients, i e no e-numbers, and local if possible.” Dave Baker at the Moody Baker in Alston

also sources locally and organically wherever possible, and thinks local bakers produce so- mething truly different: ”Some people may think that the bread they buy in the super- market is all that bread is, but it can be so much more!”

Issue 1 • April 2010

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