SLOW FOOD DAY

Andrew Whitley formerly of the Village Bakery, Melmerby, Penrith and more recently Mr Breadmatters, teaches people the art of bread baking. Also actively involved with the slow food movement, he uses a wood fired oven professionally and in his own home. We asked him to share his experience and knowledge with us on a fairly informal basis. So, on the Slow Food Day, in March 2005,Andrew gave a demonstration on how to make Schiacciata di Uva (Tuscan Harvest Bread) and some yeasted crisp breads using a biga. He also brought some baked samples of sourdough rye, spelt and wheat breads.