Traditional mills are the vital link between farmers and bakers. The recent upsurge of interest in home baking and small artisan bakeries is largely thanks to the pioneering work of the Real Bread Campaign, in promoting and raising awareness of the poor nutritional quality of much bread made using the fast Chorleywood process.

Bread related websites include:

• Virtuous Bread, a pioneering initiative by bread enthusiast Jane Mason
• Bakery Bits, a great place for specialist equipment, materials and flours for making bread.
• Dan Lepard’s website is well worth a visit with links to his latest recipes published in The Guardian, as well as information on his new books.
• Bread Matters, established by Andrew Whitley, who has written a book of the same name, offers a range of bread-making courses and other information on making good bread.
• Brockwell Bake pioneered the rediscovery of some heritage varieties of wheat, and is continuing to explore how best these can be grown, milled and baked, and what their advantages and qualities might be.