Wholegrain sourdough, using YQ Wakelyns population wheat

Wholegrain sourdough, using YQ Wakelyns population wheat

by Kimberley Bell October 22, 2019 1 Comment

Kimberley Bell, founder of Nottingham's Small Food Bakery, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.

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