The highs and lows in establishing a regional grain economy
The results of a project to create a ‘True South West’ flour have fluctuated between game-changing and somewhat disastrous
“It’s been extremely difficult thus far,” Longstraw Bakery’s James Cartwright tells me in an email exchange. “The first 25 tonnes or so that were blended haven't produced the easiest flour to work with.”
Now a few years in, the True South West (TSW) project – which wants to create a localised, chemical-free,…
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