We write monthly for the magazine Bridport Times. To see this article as originally published, view the pages on Issue.
Written by Rosie Gilchrist
If you were to wander into elevenses at Tamarisk Farm there is a fairly high chance you’d encounter some home-made bread being eaten, with some accompanying ‘bread chat’. The chat arises because once you start baking ‘real bread’ it can get pretty geeky; every loaf can be analysed and deliberated over. It also turns out that, in growing several good grains and processing them here on the farm, we are doing something quite uncommon. It attracts a small but keen community of bakers and bread and grain enthusiasts. We grow well-chosen, mostly old, varieties that have not been over- bred for the modern baking industry, mill them on an old stone mill here at the farm, and sell directly to loyal customers at the farm shop and a few other locations.Continue reading “Real Bread Week (Bridport Times, February 2019)”