Monthly Archives: July 2015

Evidence of decreasing mineral density in wheat grain over the last 160 years

Posted on July 29, 2015 by Matthew Dalby

The wheat that we eat today has changed a great deal over the past century. The “Green Revolution“, the breeding of semi-dwarf, higher-yielding cultivars of wheat, and other cereal crops, has led to greatly increased grain production and crop yields since … Continue reading →

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Minty Pea Purée on Sourdough Toast

Posted on July 27, 2015 by Matthew Dalby

Pea purée on buttered wholemeal spelt sourdough bread. Few foods can match the vivid green of puréed frozen peas. The fresh taste of the peas combines beautifully with the mint an lemon to produce a very green flavour. Gena Hamshaw of … Continue reading →

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Adventures in sourdough bread.

Posted on July 26, 2015 by Matthew Dalby

Wholemeal spelt sourdough bread with oxtail stew. I have never baked my own bread. This is despite having had a go at cooking many different things over the years and so recently I decided to rectify this omission. Given that … Continue reading →

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The origins of semi-dwarf wheat

Posted on July 18, 2015 by Matthew Dalby

John Linnell, Wheat (1860) The late summer landscape of 19th Century England, such as painted by John Linnell, was filled with fields of tall golden wheat ripening in the sun. Across the Atlantic the prairies of the midwest states inspired the words … Continue reading →

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