I love that part of our small business at BakeryBits supports and promotes other like-minded businesses. Take British flour mills for example - not just because they produce fantastic tasting flour, but also because buying their flour supports our dwindling stock of working traditional mills, helping to conserve an important part of our history and sustain rural communities. The millers in turn help to support specialist farmers producing cereals suited to the local soil and climate. Using wind or water, British mills also make best use of renewable energy too and have done for a 1000 years. What is not to love? Visiting a working wind or watermill is my idea of heaven combining my interest in traditionally produced food, craftsmanship and renewable energy. I could ramble on about those topics for weeks.

So, with some self-editing, we are really proud to support Crop to Crust II, which is celebrating the food chain that is farmer - traditional miller - baker coming up on Saturday 8th October 2016 at Sacrewell Watermill & Heritage Farm, near Peterborough. More details below.

Crop to Crust II

Redbournbury Mill

The Society for the Protection of Ancient Buildings (SPAB) Mills Section in partnership with the Real Bread Campaign and the Traditional Cornmillers Guild is hosting the second Crop to Crust event, at Sacrewell Watermill, Thornaugh, near Peterborough on Saturday 8th October 2016.

Whether you are a farmer interested in growing wheat for traditional mills, someone involved in traditional milling, or a baker - domestic, artisan or commercial - Crop to Crust II is the event for you!

Building on the success of the first Crop to Crust conference in 2011, Crop to Crust II will focus on the links from farmers to mills to bakers and consumers today and will celebrate the role that Britain's traditional windmills and watermills are.

Hear presentations from leading farmers, milers, bakers and writers including Tom Herbert and our very own Vanessa Kimbell, share your passion with fellow delegates in our Q&A sessions, learn from fellow bakers, come and explore Sacrewell Watermill and enjoy baking demonstrations using the wood-fired oven of its 19th-century bakehouse. Chew on some thought-provoking ideas, meet new suppliers and sample a range of delicious breads made by talented artisan bakers who will be joining us.

Speakers will include:

Howard Roberts Organic Farmer
Anne Parry Botanist and Miller
James Waterfield Master Miller (Maud Foster Windmill, Boston)
David Howell Master Miller (Offley Watermill
Vanessa Kimbell Baker, Writer and Owner of the Sourdough School
Tom Herbert Baker, Writer, TV Presenter and Innovations Director
of Hobbs House Bakery
Chris Young Real Bread Campaign
Paul Wyman Chairman of the Traditional Cornmillers Guild and Master Miller (Tuxford Windmill)
Jonathan Cook Chairman of the SPAB Mills Section and Master Miller (Fosters Windmill, Swaffham Prior)

£42.50 with lunch / £35 without lunch

Time: Registration from 10am, conference begins at 10.30am.
Venue: Sacrewell Heritage Farm, Thornhaugh, Peterborough PE8 6HJ - just off the A1 near Peterborough. Nearest railway station is Peterborough.

Links to online booking and more information are found at: www.spab.org.uk/spab-mills-section/crop-to-crust/

The event will be hosting a Bread exchange, which will involve participants baking a loaf made with flour from a British Mill and swapping it for one another participant has made. It could be fun!

Send us your photos and we’ll put the best 3 on next week’s newsletter and send you some bags of British flour if featured.

Vanessa Kimbell runs the Sourdough School, Northampton



Gilchester Organic Strong White Flour

Stoate's Organic Strong White Flour

Gilchester Organic 100% Wholemeal Flour

Stoate's Organic Maltstar Flour

FWP Matthews Organic Strong White Flour

FWP Matthews Organic Cotswold Crunch Flour

Redbournbury Organic 85% Wholemeal Flour

The Priors Organic Cracked Rye

Medieval Peasant's Blend Flour

Redbournbury Organic Malted Wholegrain Flour

The Priors Organic Spelt Flour

Medieval Blend Maslin (Wheat and Rye) Flour

Buy an Oblong Baker with its companions, the 50cm couche and the flipping board and we’ll give you the 500ml Pelia olive oil, sachet Bioreal organic yeast, 1kg Mulino Marino “00” Soffiata and a 400g pouch of the Himalayan super-fine salt FREE!

Simply put all 7 items into your basket and use coupon code AUGCIABATTA and we will do the rest. Valid until the end of August. (If anything is showing as out of stock on the site, don't worry we'll forward the item to you as soon as it comes back into stock (for overseas customers we'll send your order when everything is available).

Do you have a sourdough question for Vanessa? Send it to us and the best ones will appear in our next postbag edition and receive a dough whisk.

Suggestion Box

Are we missing something? An usual flour, a particular tin, or a special piece of equipment you’d like to see on our shelves? Let us know and if we decide to stock it, you will receive the very first one of the item you suggest.

Don’t forget to take a look at our sale lines.