{"id":18446,"date":"2018-11-26T19:08:21","date_gmt":"2018-11-27T01:08:21","guid":{"rendered":"http:\/\/huewhite.com\/umb\/?p=18446"},"modified":"2018-11-26T19:08:21","modified_gmt":"2018-11-27T01:08:21","slug":"try-again-the-next-day","status":"publish","type":"post","link":"https:\/\/huewhite.com\/umb\/2018\/11\/26\/try-again-the-next-day\/","title":{"rendered":"Try Again The Next Day"},"content":{"rendered":"

I must admit I was a little intrigued by this article on the re-use of bread that would otherwise be tossed, as pioneered by The Bread Factory in London.\u00a0From\u00a0<\/a>The Guardian<\/b><\/i>:<\/p>\n

But what makes this particular sourdough a first in the UK is the intriguing ingredient also being added to the dough mix. Bado calls this \u201cbread porridge\u201d \u2013 a brownish, flecked mush of fresh breadcrumbs from leftover loaves which have been blitzed into tiny pieces.<\/p>\n

It is a tasty solution to the shocking daily waste of bread, with more than 24m slices thrown away in Britain every day.<\/p>\n

On Thursday the first 100 loaves of\u201dwaste bread\u201d \u2013 baked in the early hours \u2013 will go on sale in 10 selected branches of Gail\u2019s Bakery, before being rolled out across the rest of its 43-strong chain in London and the south-east. Roughly one-third of each baked 750g loaf consists of leftover bread and the chain calculates that the 100 loaves being baked daily will save approximately 10kg of bread being wasted per day.<\/p>\n

\u201cWe\u2019re calling it Waste\u00a0Bread<\/a>\u00a0which some people think might sound a bit odd but we think this is being honest and clear with our customers\u201d says Roy Levy, Gail\u2019s head baker and head of development. \u201cIt\u2019s re-using leftover but edible bread from our own supply chain which means we know exactly what is in it and where it has come from.\u201d<\/p><\/blockquote>\n

I suppose this is a cousin to the Ugly Food<\/em><\/a> movement, in which edible but unattractive food still makes its way to consumers’ stomachs.<\/p>\n","protected":false},"excerpt":{"rendered":"

I must admit I was a little intrigued by this article on the re-use of bread that would otherwise be tossed, as pioneered by The Bread Factory in London.\u00a0From\u00a0The Guardian: But what makes this particular sourdough a first in the UK is the intriguing ingredient also being added to the \u2026 Continue reading → <\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18446","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts\/18446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/comments?post=18446"}],"version-history":[{"count":1,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts\/18446\/revisions"}],"predecessor-version":[{"id":18447,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts\/18446\/revisions\/18447"}],"wp:attachment":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/media?parent=18446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/categories?post=18446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/tags?post=18446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}