Baking with population and landrace WHEATS

Sunday 19th April 2020

Sourdough bread, pastry and pasta with some of the UK’s most innovative wheat crops. Learn about our work with the YQ Wakelyns Population; how we can put the power of flour back in the hands of many, and strategies for baking successfully with more unusual wheats.

With Small Food Bakers Matteo Serpi, Kimberley Bell and Laura Borthwick Clarke

One day

Lunch is included