The British Food History Podcast
Neil Buttery
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Bread & Bakers with David Wright
My guest today is third generation baker, writer and teacher David Wright author of the excellent book Breaking Bread: How Baking Shaped our World published by Aurum. We talk about the social benefits of bread making, milling grain into flour, the anatomy of a grain, roller mills, the Chorleywood process and why gluten can be compared to Arnold Schwarzenegger and Danny DeVito. Those listening to the secret podcast: you get a little over 15 minutes of bonus material that includes additives that don’t have be named on ingredients lists, flatbreads, the National Loaf, the value of bread and more! Follow David on Instagram @thebreaducator Breaking Bread: How Baking Shaped Our World is published by Aurum More on the Pump Street workshops More about David’s Earth’s Crust Bakery at Camp Bestival Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk. The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast. Things mentioned in today’s episode Serve it Forth website Serve it Forth Eventbrite page Against the Grain by James C. Scott (2018) Knead to Know: A History of Baking by Neil Buttery (2023) My blog post and recipe for a cob My blog post and recipe for a cottage loaf Pertinent previous podcast episode: a href="https://open.spotify.com/episode/4d5Dq3WZagrrAp9JSe0rVp?si=dddb192f463247ad" rel="noopener...
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