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Find Sourdough intimidating? Stress no more.

We joined forces with David Wright (@thebreaducator) to take you through the basics, and take the fear out of sourdough. It really is a ritual you'll want to master with the help of Dome (Gen 2).

Take a tip away here, and then head to YouTube for a full in depth lesson in sourdough, where you'll learn how to nail the perfect loaf and make your neighbours jealous.

Hit the 🔗 in bio.

#CookDifferent #Gozney

Fancy your festival with a side of delicious bread? 🥖 Pop by The Earth’s Crust Bakery School in the Lower Kids’ Garden 💕🧑‍🍳

#campbestivalxdebenhams
#campbestival

You can now pre-order this book that has been a big part of my life for the last year and a bit. It comes out in March - the 20th to be exact. Publishing is a team sport and this book in particular has leant heavily on the kindness of many contributors. Bakers, professors, radio DJs, chefs, journalists and food writers have all given their time to talk about humanity’s OG processed foodstuff.

I’m planning a tour with pit stops at bakeries and bookshops around the UK so if anyone knows some great examples of either then put it in the comments.

I’ve included an image of me in a very old French bread oven because that’s what it felt like writing the book.

There’s an image of “Hooray for Bread” because it’s part of my source material… as well as lines from @kevinbridgescomedian stand-up routine.

There’s also the spider-diagram for the chapter on agriculture (that ended up changing a fair bit in the edit).

Then there’s a picture of me about to burn a Lardy cake in a @gozney with @tbone_chops @pubinthepark - it was an unqualified success.

I’ll be banging on about this for a while yet so I’ll leave it at that for now.

You can now pre-order this book that has been a big part of my life for the last year and a bit. It comes out in March - the 20th to be exact. Publishing is a team sport and this book in particular has leant heavily on the kindness of many contributors. Bakers, professors, radio DJs, chefs, journalists and food writers have all given their time to talk about humanity’s OG processed foodstuff.

I’m planning a tour with pit stops at bakeries and bookshops around the UK so if anyone knows some great examples of either then put it in the comments.

I’ve included an image of me in a very old French bread oven because that’s what it felt like writing the book.

There’s an image of “Hooray for Bread” because it’s part of my source material… as well as lines from @kevinbridgescomedian stand-up routine.

There’s also the spider-diagram for the chapter on agriculture (that ended up changing a fair bit in the edit).

Then there’s a picture of me about to burn a Lardy cake in a @gozney with @tbone_chops @pubinthepark - it was an unqualified success.

I’ll be banging on about this for a while yet so I’ll leave it at that for now.

You can now pre-order this book that has been a big part of my life for the last year and a bit. It comes out in March - the 20th to be exact. Publishing is a team sport and this book in particular has leant heavily on the kindness of many contributors. Bakers, professors, radio DJs, chefs, journalists and food writers have all given their time to talk about humanity’s OG processed foodstuff.

I’m planning a tour with pit stops at bakeries and bookshops around the UK so if anyone knows some great examples of either then put it in the comments.

I’ve included an image of me in a very old French bread oven because that’s what it felt like writing the book.

There’s an image of “Hooray for Bread” because it’s part of my source material… as well as lines from @kevinbridgescomedian stand-up routine.

There’s also the spider-diagram for the chapter on agriculture (that ended up changing a fair bit in the edit).

Then there’s a picture of me about to burn a Lardy cake in a @gozney with @tbone_chops @pubinthepark - it was an unqualified success.

I’ll be banging on about this for a while yet so I’ll leave it at that for now.

You can now pre-order this book that has been a big part of my life for the last year and a bit. It comes out in March - the 20th to be exact. Publishing is a team sport and this book in particular has leant heavily on the kindness of many contributors. Bakers, professors, radio DJs, chefs, journalists and food writers have all given their time to talk about humanity’s OG processed foodstuff.

I’m planning a tour with pit stops at bakeries and bookshops around the UK so if anyone knows some great examples of either then put it in the comments.

I’ve included an image of me in a very old French bread oven because that’s what it felt like writing the book.

There’s an image of “Hooray for Bread” because it’s part of my source material… as well as lines from @kevinbridgescomedian stand-up routine.

There’s also the spider-diagram for the chapter on agriculture (that ended up changing a fair bit in the edit).

Then there’s a picture of me about to burn a Lardy cake in a @gozney with @tbone_chops @pubinthepark - it was an unqualified success.

I’ll be banging on about this for a while yet so I’ll leave it at that for now.

You can now pre-order this book that has been a big part of my life for the last year and a bit. It comes out in March - the 20th to be exact. Publishing is a team sport and this book in particular has leant heavily on the kindness of many contributors. Bakers, professors, radio DJs, chefs, journalists and food writers have all given their time to talk about humanity’s OG processed foodstuff.

I’m planning a tour with pit stops at bakeries and bookshops around the UK so if anyone knows some great examples of either then put it in the comments.

I’ve included an image of me in a very old French bread oven because that’s what it felt like writing the book.

There’s an image of “Hooray for Bread” because it’s part of my source material… as well as lines from @kevinbridgescomedian stand-up routine.

There’s also the spider-diagram for the chapter on agriculture (that ended up changing a fair bit in the edit).

Then there’s a picture of me about to burn a Lardy cake in a @gozney with @tbone_chops @pubinthepark - it was an unqualified success.

I’ll be banging on about this for a while yet so I’ll leave it at that for now.

You can now pre-order this book that has been a big part of my life for the last year and a bit. It comes out in March - the 20th to be exact. Publishing is a team sport and this book in particular has leant heavily on the kindness of many contributors. Bakers, professors, radio DJs, chefs, journalists and food writers have all given their time to talk about humanity’s OG processed foodstuff.

I’m planning a tour with pit stops at bakeries and bookshops around the UK so if anyone knows some great examples of either then put it in the comments.

I’ve included an image of me in a very old French bread oven because that’s what it felt like writing the book.

There’s an image of “Hooray for Bread” because it’s part of my source material… as well as lines from @kevinbridgescomedian stand-up routine.

There’s also the spider-diagram for the chapter on agriculture (that ended up changing a fair bit in the edit).

Then there’s a picture of me about to burn a Lardy cake in a @gozney with @tbone_chops @pubinthepark - it was an unqualified success.

I’ll be banging on about this for a while yet so I’ll leave it at that for now.

Huge thank you to David Wright for a fascinating talk in the Scriptorium Buttery this afternoon where he shared with us the history of bread from grain to gluten to gut.

We were delighted to sample heritage grain loaves from The Forest Bakehouse as part of the event too as well as the brand new Gloucester History Festival bread on sale today for the very first time.

#GlosHistFest26

@drjaninaramirez @visitgloucester @theforestbakehouselonghope @netherendfarmbutter @thebreaducator

Today at 2.30pm at Blackfriars Priory, Gloucester we are joined by award-winning third-generation baker David Wright who will be tracing the story of bread from the first cultivated grains of the Fertile Crescent in c.8000 BC to the rise of industrial sliced loaves in the 1960s and today’s sourdough revival.

Learn what role bread played in ancient Egypt and Rome, the Great Fire of London, the Peterloo Massacre and in conflicts today in Ukraine and Gaza. We’ll also be addressing the question - what does the future hold for the humble loaf?

The talk is followed by an artisan bread and pastry tasting.

Last few tickets remaining, just head to our on site box office to get your tickets now.

But that’s not all...

⭐️ Introducing our new Gloucester History Festival bread - created to enjoy at both our spring weekend and autumn festival by the local Forest Bakehouse. ⭐️

Enjoy a delicious sourdough enriched with Double Gloucester, which will be available from the festival cafe.The Double Gloucester cheese is from the same local cheese producer that creates the huge Double Gloucester which is used in the Gloucestershire Cheese Rolling competition taking place at Cooper’s Hill each May in an age-old tradition which now reaches a global audience.

It will be available at Blackfriars from 17 - 19 April and you can also enjoy it with 4 other special breads at David’s History of Bread event in the Scriptorium on 17 April.

#GlosHistFest26

@drjaninaramirez@visitgloucester @theforestbakehouselonghope @thebreaducator

*OFFERS THIS WEEK*

£3 off nob-fiction title BREAKING BREAD @thebreaducator and £2 off RRP THE MANNINGTREE WITCHES novel

David traces the past, present and future of bread through his personal lens as a third generation baker.Discover the story behind the world’s most essential food in Breaking Bread.Third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking.

#bookoffers #bookstagram #colchesterbookshop #breakingbread

*OFFERS THIS WEEK*

£3 off nob-fiction title BREAKING BREAD @thebreaducator and £2 off RRP THE MANNINGTREE WITCHES novel

David traces the past, present and future of bread through his personal lens as a third generation baker.Discover the story behind the world’s most essential food in Breaking Bread.Third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking.

#bookoffers #bookstagram #colchesterbookshop #breakingbread

*OFFERS THIS WEEK*

£3 off nob-fiction title BREAKING BREAD @thebreaducator and £2 off RRP THE MANNINGTREE WITCHES novel

David traces the past, present and future of bread through his personal lens as a third generation baker.Discover the story behind the world’s most essential food in Breaking Bread.Third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking.

#bookoffers #bookstagram #colchesterbookshop #breakingbread

A beautiful slow cold London morning baking sourdough with David. The simplicity of the way David taught bread making was beautiful. Sourdough can be kept simple and follow the routine of our lives. Thanks Bettina for adding this nugget of learning into our plant based week.

A beautiful slow cold London morning baking sourdough with David. The simplicity of the way David taught bread making was beautiful. Sourdough can be kept simple and follow the routine of our lives. Thanks Bettina for adding this nugget of learning into our plant based week.

A beautiful slow cold London morning baking sourdough with David. The simplicity of the way David taught bread making was beautiful. Sourdough can be kept simple and follow the routine of our lives. Thanks Bettina for adding this nugget of learning into our plant based week.

A beautiful slow cold London morning baking sourdough with David. The simplicity of the way David taught bread making was beautiful. Sourdough can be kept simple and follow the routine of our lives. Thanks Bettina for adding this nugget of learning into our plant based week.

A beautiful slow cold London morning baking sourdough with David. The simplicity of the way David taught bread making was beautiful. Sourdough can be kept simple and follow the routine of our lives. Thanks Bettina for adding this nugget of learning into our plant based week.

A beautiful slow cold London morning baking sourdough with David. The simplicity of the way David taught bread making was beautiful. Sourdough can be kept simple and follow the routine of our lives. Thanks Bettina for adding this nugget of learning into our plant based week.

@thebreaducator the GOAT of Bread will be with us over the weekend , talking and baking all things bread , Dave wright 3rd Generation baker @pumpstbakery.
Breaking Bread is also available on audio book which is very lovely listen

WE NEED YOU 🫵🏽

https://www.tickettailor.com/events/thesmokesignals

I couldn’t be more thrilled to the gills announcing that I’ll be @the.smokesignals festival to do something bready on stage for the launch of the paperback of Breaking Bread. I’m taking my kids, you’ll come too yeah?

https://www.tickettailor.com/events/thesmokesignals

@bocaloco.sussex
@quartobooksuk

Thanks @sophiewright81 for my new @substack banner. You’ve really captured everything I’m about. x

Thanks @sophiewright81 for my new @substack banner. You’ve really captured everything I’m about. x

Thanks @sophiewright81 for my new @substack banner. You’ve really captured everything I’m about. x

Thanks @sophiewright81 for my new @substack banner. You’ve really captured everything I’m about. x

Thanks @sophiewright81 for my new @substack banner. You’ve really captured everything I’m about. x

Thanks @sophiewright81 for my new @substack banner. You’ve really captured everything I’m about. x

Thank you to Colleen B. on sitejabber.com for leaving us a review! 💚 “I have been ordering books from Edward R. Hamilton Bookseller for over fifteen years and it has always been a positive and satisfying experience. They have a vast selection of books, CDs and DVDs from which to choose… I highly recommend Hamilton Books.” Check out our "vast selection" for yourself at hamiltonbook.com! 📺📚💿

Book featured: "Breaking Bread: How Baking Shaped Our World" by David Wright (@thebreaducator).

#HamiltonBook #EdwardRHamilton #HappyReading #ShopSmall #PhysicalMediaForever