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! This is the story of John and his wonderful ancient grain, which, after this interview I put John in touch with Bakerybits and now to my delight, everyone can buy heritage flour.
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