#Realbreadweek

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#Realbreadweek Reel by @realbreadcampaign - Dear @LidlGB, what is the 'fermented wheat flour' you add to products? Is it a sourdough starter culture that makes the dough rise; flour cultured usi — Dear @LidlGB, what is the ‘fermented wheat flour’ you add to products? Is it a sourdough starter culture that makes the dough rise; flour cultured using specific bacteria to generate propionic acid, which you add as a 'clean label solution' to extend shelf life; or something else? We've asked numerous times but received no response from you. Thanks, the Real Bread Campaign. -- We asked this question of the UK's 10 largest supermarket chains and six other large, factory loaf brands. You can read which responded, what they (and the industrial dough fabricators' trade body) have said, and find out more, in the latest news and articles sections of the Campaign website. Our site is also where you can read about (and JOIN US in support of) all of our charitable work. We champion Real Bread for all, and the people who make it (at home and professionally), while challenging obstacles to their rise. We also fight for everyone to have the chance to make better-informed choices. -- Propionic acid occurs naturally in some foods. It can also be synthesised by chemical or microbial means at concentrations high enough to inhibit mould growth and extend shelf life. If bacteria are used to general propionic acid, which is then separated from its growth medium, food law deems the propionic acid to be an additive. It is a preservative that must be listed on the label by name and / or the code E280. If the propionic acid is not separated from its growth medium (e.g. flour and water), food law does not consider the mixture to be an additive, so a manufacturer can add it and choose to list it as ‘fermented wheat flour’, without mentioning propionic acid or its E number. Suppliers market this sort of 'not-an-additive-honest' to food manufacturers as ‘label friendly’ or ‘clean label solutions’. Though permitted by ingredient labelling legislation, we believe choosing not to declare intentionally added propionic acid to be misleading by omission of an important, material fact - compounded if a company also makes a claim about not using preservatives. #RealBreadCampaign #RealBreadWeek #upf

#Realbreadweek Reel by @wildbreads.bakery - DIY Sourdough Starter edition ✨

As we mentioned in the previous Real Bread Week post, a starter is made of flour and water. That's it! So, let's mak — DIY Sourdough Starter edition ✨ As we mentioned in the previous Real Bread Week post, a starter is made of flour and water. That's it! So, let's make one! What you'll need: - Flour (it's best to use wholegrain or rye at this stage) - Warm water - 2 glass jars - A piece of cloth to cover the jar - Elastic bands - A spoon or a spurtle - Kitchen scales Here's how: - Day 1: Add 50g flour and 50g of warm water to a jar. Stir well until a thick paste forms. (total 100g) Cover with the cloth and an elastic band. Leave in a warm spot for 24h. - Day 2: Stir the mixture to aerate it. Scrape the sides down. Cover and leave for another 24h. - Day 3: Using a clean spoon, transfer 50g of the mixture into a new clean jar. Discard the rest.* Add 50g of flour and 50g of warm water and stir well. (total 150g) Scrape the sides. Leave for another 24h. Take the second elastic band and mark the height of the mixture. - Day 4: Take 50g of the mixture and feed it with 50g flour and 50g warm water. Scrape again. Leave for another 24h. Mark the height with the elastic band. - Days 5-14: Repeat this feeding process daily. Over this period of time you will start noticing bubbles on the surface and throughout your flour-water mixture. We've created the right environment (warm and hydrated) for the natural yeasts and bacteria present in the flour to feed its sugars. When they feed, they produce little bubbles of carbon dioxide that get trapped in the gluten network. ✨ And the magic of fermentation happens ✨ I'll add some tips in the comments ❤️ #realbreadweek #sourdoughstarter #wildbreadsbakery @thefoldgranary

#Realbreadweek Reel by @christabelcourtauldnt - REAL BREAD. REAL INGREDIENTS. REAL SUPPORT FOR YOUR HEALTH.
✨ Real Bread Week 2026 ✨

Registered nutritionist @christabelcourtauldnt visits @organicob — REAL BREAD. REAL INGREDIENTS. REAL SUPPORT FOR YOUR HEALTH. ✨ Real Bread Week 2026 ✨ Registered nutritionist @christabelcourtauldnt visits @organicobantry this week. 🥖If you’re navigating life and thinking…“Why am I exhausted, bloated, irritable, not sleeping, and gaining weight when I’m doing my best?” …food quality matters more than ever. And bread is a BIG one. 🥪Ultra-processed breads can influence: • Blood sugar swings • Gut microbiome imbalances • Inflammation • Stress on the liver 🍞Highly processed breads often contain artificial additives like emulsifiers and preservatives that may disrupt gut flora and challenge digestion for many people. 🥯An unhappy gut can influence energy, mood, skin, weight gain and how well you tolerate foods. 🥖Real, traditionally made bread - especially slow-fermented - is often more nutrient rich, gentler on digestion and can be part of a balanced diet that supports steadier energy and overall wellbeing. This isn’t about cutting foods out… It’s about upgrading quality. Choosing real food is not a trend. It’s a way of saying: “I deserve ingredients my body recognises.” “I deserve steady energy.” “I deserve food that works with my hormones, not against them.” Let’s advocate for better quality bread, for everyone. #realbreadweek #supportlocalfood #westcork #registerednutritionist

#Realbreadweek Reel by @eric_lanlard (verified account) - There's something deeply comforting about watching bread slowly turn golden… and if you know me, you know bread is never just bread 🥖❤️
This weekend — There’s something deeply comforting about watching bread slowly turn golden… and if you know me, you know bread is never just bread 🥖❤️ This weekend I’m celebrating my much-loved @magimixuk Vision Toaster at the start of “Real Bread Week” — and a very real part of my everyday kitchen life. From thick slices of sourdough, bagels, delicate focaccia, to a rustic wholemeal French baguette, my toaster never stops working. Breakfast through to dinner, it handles proper bread with ease to accompany heart warming winter soups or been topped with charcuterie , smoked Salmon or simply buttered with my home made marmalade 🍊 . What I love most is being able to see the bread toast. Watching it reach that perfect shade of golden brown feels almost meditative — and reassuring when you care about bread as much as I do. The extra-wide slots and smart programmes (toast, reheat, one-side and defrost) make it genuinely versatile, without overcomplicating things. This post also ties in beautifully with Real Bread Week — an international celebration of Real Bread and the people behind it, run by the Real Bread Campaign. It’s a fantastic charity encouraging us to BUY real bread from local, independent bakeries, BAKE our own at home, and BOOST the campaign by supporting their work. Do take a moment to check out their website — it’s a cause very close to my heart. Because real bread deserves time, care… and the right tools. #ad #PaidPartnership #Magimix #RealBreadWeek 🍞✨

#Realbreadweek Reel by @frenchvillage - Flour, water, salt.

Easy as A-B-C.
If your crew know what they're doing.

Ours do.

#sourdough #RealBreadWeek — Flour, water, salt. Easy as A-B-C. If your crew know what they’re doing. Ours do. #sourdough #RealBreadWeek

#Realbreadweek Reel by @kittytaitbaker (verified account) - Honey Wholewheat loaf🍯
Ingredients:
250g wholemeal bread flour
250g white bread flour
7g salt
3g dried yeast
1tbsp honey (mines made by our local 7yr — Honey Wholewheat loaf🍯 Ingredients: 250g wholemeal bread flour 250g white bread flour 7g salt 3g dried yeast 1tbsp honey (mines made by our local 7yr old beekeeper) 330ml water Method: 1. Pour all you ingredients into a bowl, mix into a shaggy dough and pop a cloth over the top. Leave anywhere from 8-24 hours. 2.Scoop your dough out of the bowl onto a floured surface, pinch all the corners into the middle, then place seams side up into a bowl lined with a floured tea towel or a bread banneton (if your fancy). Leave somewhere cosy for 2hrs. Place a baking ‘pot’ (Dutch oven, pan with a lid, challenger bread ware ect) into the oven and preheat to 220c. 3. Flip your boule, seem side down, onto a sheet of baking paper, using a pair of scissors or with a sharp blade, make a couple slits across the top. Take your ‘pot’ out of the oven, remove the lid, lower in your dough, add a cube of ice (for steam) then pop the lid back ontop and bake for 25 minutes. 4. Remove the lid and bake for another 10 minutes (this’ll get it crusty), then take the pot out of the oven, remove your loaf, cool on a rack then eat! Sooo excited to be donating this recipe along side 450 of my bread kits @kittys.kits to @chefsinschools_uk who’s amazing team will use them to teach Breaducation to all their little students. #realbreadweek

#Realbreadweek Reel by @hobbshousebakery - It's Real Bread Week 💪

Led by the @realbreadcampaign this week celebrates all things real bread. From buying to baking, real bread means different t — It’s Real Bread Week 💪 Led by the @realbreadcampaign this week celebrates all things real bread. From buying to baking, real bread means different things to different people. Here at Hobbs, we believe real bread starts with with good ingredients, is handmade, and baked using traditional methods. The true heroes are our wonderful teams, working to hard to bring you our bread. Real bread, made by real bakers 👩‍🍳 #realbreadweek #bakery #handmade #familybusiness

#Realbreadweek Reel by @lekitobakes - It all comes together 😀 #realbreadweek — It all comes together 😀 #realbreadweek

#Realbreadweek Reel by @sourdoughdave83 - We've double colabbed with @bentleybrookbrewco to make "really loafing around" our malted ale bread using the beer make with our bread #innovation #re — We’ve double colabbed with @bentleybrookbrewco to make “really loafing around” our malted ale bread using the beer make with our bread #innovation #realbreadcampaign #realbreadweek @realbreadcampaign #sourdough #sourdoughdave83 #keepingitreal

#Realbreadweek Reel by @thecroftfarmshop - It's Real Bread Week 🥖

We have @joe_thebaker here to tell us more about his traditional sourdough bread, made right here on the island of Enniskill — It’s Real Bread Week 🥖 We have @joe_thebaker here to tell us more about his traditional sourdough bread, made right here on the island of Enniskillen! Joe tells us about the simplicity of ingredients in real sourdough, more about the fermentation process - and how sourdough is good for digestibility and your gut as well as having a truly delicious flavour! To celebrate #realbreadweek we’re sampling Joe’s bread in store this week, with 20% off all sourdough - making this the perfect chance to swap out the over processed bread from the supermarket for real, locally made bread that is much better for you 💪🏼 #thecroftfarmshop #fermanaghfarmshop #fermanaghlakelands #realbreadweek2026

#Realbreadweek Reel by @bridge_baker - We keep it real 🍞🤩

This Real Bread Week (21st Feb - 1st March) 🗓️
we will be posting offers everyday (excluding weekends)

Give us a follow to kee — We keep it real 🍞🤩 This Real Bread Week (21st Feb - 1st March) 🗓️ we will be posting offers everyday (excluding weekends) Give us a follow to keep updated ➡️ If you would like to find out more about the @realbreadcampaign check out their instagram page or their website (sustainweb.org) ⭐️ All Real Breads available in bakery and online 📍 124 Wandsworth Bridge Road SW6 2UL 📍 811 Fulham Road SW6 5HG 📍 99–101 Hammersmith Road W14 0QH 🌐 bridgebaker.co.uk #BridgeBaker #LondonBakery #RealBreadWeek #Bread #Sourdough

#Realbreadweek Reel by @sourdough_explained (verified account) - Today marks the beginning of REAL BREAD WEEK by @realbreadcampaign , an annual, international celebration of additive-free bread and the people behind — Today marks the beginning of REAL BREAD WEEK by @realbreadcampaign , an annual, international celebration of additive-free bread and the people behind it. Until 23rd of February, the charity behind Real Bread Campaign encourages everyone to BAKE real bread and to BUY real bread, meaning additive free bread, made with just 3 ingredients: water, flour and salt. May it be sourdough, or any other bread made without additives. This is a great reminder of how lucky we are to make our own sourdough bread. My mission with Sourdough Explained is to support as many of you get on the journey, through the educational pieces of content I post here, but also through my website, through the ebook I wrote and the online and in person classes I organise regularly. By purchasing any of these, you are supporting me to keep going To encourage in my own way sourdough baking, I am offering a 10% discount across my website*. Discount valid only during the Real Bread Week The discount code is REALBREAD10 and can be applied at checkout Happy baking *the discount code does not apply to the ceramic bowl #sourdoughbaking #sourdoughstarter #sourdough #sourdoughexplained #bread #breadmaking #artisanbread #wildyeast #painecumaia #homebaker #realbread #realbreadweek #realbreadcampaign

✨ #Realbreadweek発見ガイド

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ログインせずに最新の#Realbreadweekコンテンツを発見しましょう。このタグの下で最も印象的なリール、特に@kittytaitbaker, @sourdough_explained and @eric_lanlardからのものは、大きな注目を集めています。

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