In May, I had the joy of stepping into the 13th Century and participating in a recreation of medieval living. I accompanied the reenactment group ‘The House of the Twin Tailed Lion’, who set up a wonderful medieval camp with live demonstrations of cookery, weaponry and craft. As a medieval baker, I served the knights […]
She revels in the alchemy of turning flour, water and sea salt into round and golden loaves.
She’s able to do so through nurturing wild yeast and lactic acid bacteria naturally present in flour, to create a rich ‘mother starter’, from which all our loaves are made.
The process of creating our bread is traditional, we utilise no faux yeast or preservatives - just nature and time.
