MMB: SOIL TO SOURDOUGH

Back in Spring 2020 I saw an opportunity to get involved in something pretty unique.

 

An opportunity to have our very own MMB field of heritage grain (think einkorn, emmer, rye), grown and then milled on our behalf, just half an hour away from Saffron Walden at Duchess Farms. It would then be delivered to MMB by the sack load ready for us to turn into the most incredible, interesting, flavoursome sourdough.

In order to do this I needed to raise £3000 for the Duchess Farms crowdfunder. They needed a de-huller and a mill to mill their own grain, which to date was being milled off site. If I raised £3000 for them then MMB could get a field. 

But I couldn't do this on my own. And actually I didn't want to. I thought, the more people that I can get involved in this the more people will learn about a new way of farming that could ultimately influence the way we all source our food, not just our bread. At the very least they would get more excited about where the flour used to make their MMB sourdough comes from. 

So I set up my own crowdfunder to get others involved, without any idea whether they would get as excited as I did about this opportunity.

 

48 hours later I had my answer; we had raised £3000. And money was still coming in. A week later we had raised enough to secure TWO fields of MMB grain. People, it seemed, were excited.

And so now we are at the beginning of the MMB: Soil to Sourdough journey. We have visited the farm to see where our fields will be. We will shortly be making the decision as to which grains we'd like to grow, we are giving all our generous pledgers bags of this year's Duchess Farms flour to give them an idea of the incredible product they are supporting and we are showcasing a loaf every week at MMB using the flour from the farm to get new customers interested too. 

In due course we plan to take our project members to Duchess Farms so they can see for themselves the brilliant work the team there are doing, and to see THEIR fields of grain growing. And then come August they will each receive a couple of loaves of sourdough made with those very grains, cleaned and milled using the de-huller and mill they helped to fund.

What an adventure!

If you missed the chance to become one of the members of this project you can still follow its progress on this page where I will be sharing copies of the regular project newsletters. 

 

MMB: Soil to Sourdough Newsletters

 Click here for the August 2020 newsletter

Click here for the September 2020 newsletter