“I am afraid my mental processes are rather like a slow fermentation. If you are patient enough, something good might come out of it,” laughs Andrew Whitley (pictured above).
The truth is, on the subject of bread, there are few more knowledgeable. Baker, activist, author and godfather of the Real Bread Campaign, Whitley opened his first sourdough bakery in Cumbria, back in 1976.
Almost five decades later, he is today at the helm of Scotland The Bread, a community benefit society based in Fife that researches and grows grain, mills flour and shares vital fermentation know–how, with the common purposes of healthy nourishment, food justice and ecological responsibility.
