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andrew whitley

Flour to the People – Join the crowdfund

23/01/2022 //  by Michelle Berridale Johnson//  Leave a Comment

My old friend Andrew Whitley (founder of the Village Bakery way back) is crowdfunding for his Flour to the People initiative - a brilliant project to connect people through flour and bread which has just won the Food Innovation category of the BBC Radio 4 Food & Farming …

Category: Food, Food/Health Policy, NutritionTag: andrew whitley, community-building events, empowering children to learn, Flour to the People, Scotland the Bread, Soil to Slice, The Village Bakery

Scotland the Bread – urgent support needed!!

16/07/2015 //  by Michelle Berridale Johnson//  Leave a Comment

OK, you Scots!! You are very much in the news these days so step up and support this excellent project to help local communities bring wholesome bread within everyone's reach. Anyone who is remotely interested in good bread has heard of Andrew Whitley – craft baking pioneer, …

Category: Alternative/Complementary Health, Environmental Issues, Food, Food/Health Policy, Nutrition, RecipesTag: andrew whitley, Bread Matters by Andrew Whitley, Craft baking courses, Do Sourdough by Andrew Whitley, Scotland the Bread, Scotland the Bread to improve the quality of scottish wheat, sourdough baking, The Village Bakery Melmerby, wheat in scotland

Do/Sourdough – with Andrew Whitley

29/05/2014 //  by Michelle Berridale Johnson//  4 Comments

Don't those loaves look divine? Can you not just smell that wonderful fresh bread aroma floating out of your screen? And they taste just as good as they look – because these are Andrew Whitley's sourdough loaves. No, not the supposed sourdough loaves that you can buy in every …

Category: Allergies, Cooking/kitchen equipment, Food, FreeFrom Food, Gluten-free, NutritionTag: andrew whitley, Bread matters, Bread Matters the book, Campaign for real bread, Chorley Wood Bread Process, coeliac disease, could sourdough bread neutralise coeliac disease?, craft bakers, Do Book Co, Do/sourdough, Foodsmatter magazine, Jonathan Cherry, natural yeast ferments, slow baking with sourdough, Slow bread for busy lives, sourdough rye, The Village Bakery Melmerby

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