01/09/2026
Sourdough September!
The whole of September is dedicated to baking with proper slow-fermented bread. Connect flour milling heritage to the bread people are baking this month.
Specifically: the stone-ground kind. The kind that comes from a millstone turning slowly, cracking grain rather than crushing it, keeping the germ and the bran intact. The kind that gives sourdough its depth.
Wimbledon's mill last ground flour in 1864. The tradition it represents is what makes the bread you're baking this month possible.
Come and see where it starts. Open Sundays 11-5pm. Free entry.
https://www.sustainweb.org/realbread/sourdough_september/