STORY: GAIL'S BAKERY MAKES SOURDOUGH CHANGES

GAIL’s Bakery is making changes to five of its most-loved bread recipes including a new House Sourdough. These loaves will now include whole grains including emmer, spelt, rye and barley, in addition to wheat.

This is part of a wider commitment to greater biodiversity and better farming. For example, barley is key to the kind of crop rotation needed to pursue healthy farming practices that support soil health and promote biodiversity, and old heritage grains such as emmer and spelt are fighting for wider acceptance amongst farmers and buyers. Anomarel Ogen, GAIL’s Executive Master Baker, says, “For almost the entirety of human civilisation, bread has fed humans. Bread is at the core of what we do at GAIL’s and baking with diverse whole grains from farmers focused on soil health reflects another step in our ever-deepening commitment to honouring the sacred bond between farmer, miller and baker.”

The five loaves are:

GAIL’s Sourdough – a new house sourdough that includes wheat, emmer, spelt, rye and barley. Light brown crust, with a creamy off-white open crumb.

Waste-Less Sourdough – this award-winning loaf is now made with a mix of wheat, emmer, spelt, rye and barley. Roughly one-third of this loaf contains yesterday’s surplus bread. A dark, chestnut-scented, craggy and crusty loaf with a natural burst from being baked seam-side up.

Potato & Rosemary Sourdough – same aromatic freshly chopped rosemary, nigella seeds and potatoes baked skin-on as before with added emmer, spelt, rye and barley. Golden brown, glossy and blistered crust scattered with flecks of crispy potato skin.

Baguette – a classic baguette made with a diverse blend of grains including emmer, spelt, rye and barley in addition to wheat. Thick chewy crust with an off-white crumb.

Ciabatta – a highly hydrated hand-shaped loaf with a diverse blend of grains including emmer, spelt, rye and barley in addition to wheat. Rustic, craggy crust with a crumb texture that has all the hallmarks of this Italian classic. Made with a combination of sourdough starter and fresh yeast