It's been a quiet year on the doughies blog. And suddenly two posts fired into the digital ether in the space of a few hours (this is the second, here is the first). If you have been evaluating doughies output purely on blogposts this year, you might think we had disappeared (alas trading this year… Continue reading 2020 #Ryevolution Review
Cycle rack heaving, cycle legs limbering, and with fair highland skies overhead, I departed south on sustain cycle route 78 - from Fort William to Lismore. This gem of a route largely follows the old Oban railway line, and has some lovely detours to coast and glen. The reason for the journey was to take part… Continue reading Lismore Micro Adventure in the name of Grain
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
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
So...we tentatively entered this years Dragon's Glen at Lochaber Ideas Week (a local entrepreneur event organised by the Lochaber Chamber of Commerce). We entered with a local rye loaf, which we previously touched on in blog-posts here and here. And we've been invited to pitch our idea at the Semi's on 15th November 19:00 at the Moorings… Continue reading Doughies enter Dragon’s Glen 2017 with Lochaber Rye Loaf Entry
So confession time - I am a bit of a nerd when it comes to information feeds - especially on the subject of minimalism, local food production, growing, baking, fermenting, old tractors, machining bits for said old tractors and generally "how things work". I'm subscribed to a number of podcasts, a fair few you-tube feeds, some… Continue reading Would you be a Local Food Patreon?
Originally posted in Issue 11 (April 2017) of the SCF Crofter magazine:- As I look out of our croft house window, drinking a mug of Kvass (a home brew ferment made with waste rye bread), my eyes are drawn to the bare inbye fields, and I wonder - where have all the oats gone? … Continue reading Where have all the oats gone?