Community supported bakeries could provide a solution to shortages of ’real’ bread across large swathes of the country, according to the Real Bread Campaign.
The campaign, which promotes bread made using slow fermentation times and without additives, has published a 140-page handbook, called Knead to Know The Real Bread Starter, to help people in local communities to work together to set up their own bakeries.
Chris Young, project co-ordinator, said: "While some parts of the UK have a good choice of bakers making real bread, there are still large parts of the country where people have to travel up to 30 miles to buy a proper loaf. In certain areas there might not be a big enough market to support a traditional high street baker, but there are community supported models that would work."
Community baking schemes could range from people operating as sole traders, baking in their own homes on a very small scale, through to partnerships of local people in bread clubs and co-operatives.
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