I’ve been fascinated with heritage flour for a number of years for a number of reasons. When I started to research the history of bread and sourdough it became clear that I would never come close to reproducing an ancient loaf even using wild yeast to ferment it simply because the kind of grains that were used hundreds of years ago were no longer available. I started to research and after quite some time and lots of old-fashioned phone calls I finally discovered John Letts. It was like finding a treasure trove! You can buy can buy heritage flour here.
John Letts – Lammas Fayrre & Heritage grains.
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Hi there. I interviewed John Letts years and years ago for a story on thatching and I did a cross cultural rethatching project in my small town in Japan. Today, I am trying to get back in touch with John. I now live on the West Coast of the United States and just was thinking of him. Can you get me in touch with him?
I can’t give you Johns email, but I have emailed John your comment & contact details. Hopefully, he will be in touch.
Kindest regards
Vanessa
What a lovely interview. I know John through our mutual scything exploits and am pleased to call him a friend. This captures not only his passion and intellect but his warmth and humour too.
This has interested me for years. Never did anything about it because life interfered. Am now in a position to do something about it, but here in Canada, heritage grains only mean grains from about 1830 or so and most of those grains were brought from Europe, and then Red Fife wheat took over and moved to marquis wheat when the prairies were opened in the 1880’s. Would like to learn much, much more about this.