A journey to the edge of the map

Rustle the top left hand edge of a map of Scotland, and chances are your fingers will briefly touch Uist. As excitedly reported in the rye-volution post, doughies along with some other local crofters were planning a technical and networking journey to learn from crofters about grain growing, harvesting and drying. A journey to the edge of… Continue reading A journey to the edge of the map

Rye-volution Renaissance is Coming

A rye revolution - a rye-volution A remembering of lost skills - a rye renaissance. It's coming guys - local lochaber grain - slow and steady like a slow rising sourdough. Three little rye rises to share:- 1. A photo of our 2018 rye trial plot - still learning (low density due to germination/weather) but… Continue reading Rye-volution Renaissance is Coming

Sourdough Baking & Growing Update

Quite quiet on the doughies blog of late, and I thought it was high time for a mid season splurge of words by way of update. Bakehouse Update So our bakehouse has quietly grown in the interim. I reckon we have now gone from nano to pico to micro [and can now officially be labelled… Continue reading Sourdough Baking & Growing Update

A Plastic-Free Sourdough Micro-bakery

A plastic free sourdough microbakery. Can it be done? I think yes, but we are not quite there yet. Although our outflow is plastic free (un-packaged returnable crates of unwrapped or paper bagged sourdough), there remains some single use plastic lurking in our incoming supplies. So I've gone about identifying it, and thought about the next… Continue reading A Plastic-Free Sourdough Micro-bakery

The question that drives you

What is the question that drives you? The one that keeps you awake at night (in a good way)? For me it is questions like "where have all the oats gone?" "why are crofters not growing rye anymore?" and How can small food production on our croft be closed loop?" You can blanket these questions under… Continue reading The question that drives you