From the Author
Are you one of the many people who find that modern bread
doesnt agree with them? If so, Bread Matters may be partly your
I had been making fairly ordinary breads at the Village Bakery for about
fifteen years, when people started to ring up and write in asking whether I
made any loaves without wheat, or bakers yeast, or both. It seemed that
they felt bloated or worse when they ate shop bread. Tests suggested
that they should avoid wheat, gluten or yeast. I brushed up my baking
skills and started to make bread differently, using rye and spelt flours
and a long rising process using only natural yeasts. Customers said they
could digest the new breads, no problem.
This set me thinking and researching. I came to the conclusion that
there was something fundamentally wrong with the way modern bread is made,
from the chemically-grown wheat, to the roller-milled flour to the
super-fast factory production which allows no time for the dough to mature
and stuffs it with additives to give it superficial appeal. So Bread
Matters is the product of a great British belly-ache. But I hope it helps
many people to take their health in their hands and escape from the
clutches of the food industry by making their own.
© Andrew Whitley 2006
About the Author
Andrew Whitley is a leading authority on organic baking and food issues. After studying Russian at Sussex and Moscow, he joined the BBC Russian Service, where he made programmes about the emerging 'environmental crisis'. He left London in 1976 to grow his own food on an organic smallholding in Cumbria, and went on to found The Village Bakery, which has won a string of awards, culminating in the Organic Trophy. Andrew has been an occasional contributor to the Radio 4 Food Programme and has written on bread and related matters for specialist journals. He is chair of the Soil Association's Processing Standards Committee and a trustee of Voluntary Action Cumbria, the local Rural Community Council in Cumbria.