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    Pass the Butter: The Story of Bread

    Pass the Butter: The Story of Bread

    If you sat down to enjoy a slice of toast for your breakfast this morning, you probably didn’t think too hard about the process that went into making that good it is for you...or indeed about the long history of binding flour and water to produce a food that has been a staple of our diet for thousands of years. Frank Armstrong is a food historian and journalist and he joined Sean in studio. Recipe for Frank's Sourdough Wholegrain Bread  1.  Spoon 200g of sourdough into a non-metallic mixing bowl.  2.  Now feed your remaining starter with sufficient flour ...

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