This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong. Specialist(s) **Thanks to Katherine Hallewell of [Wholewoods](http://www.wholewoods.co.uk) for information**  Sonya Hundal has been baking with a commercial wood-fired oven in rural Lincolnshire for fifteen years and her bakery, [Greenfield Bakers](http://www.ruralfabulous.co.uk) is focused around making slow-fermentation bread with seasonal and local produce for local communities. The stoneground flour used in the bakery comes from the Maud Foster Windmill in Boston and a third of the wood used for the oven is coppiced from trees planted when the business was established. Sonya is a member of the [Real Bread Campaign](https://www.sustainweb.org/realbread/) and has recently contributed to their diversity project. p/ints/breadmaking.txt Last modified: 2025/12/17 04:30(external edit)