Oland, rye, purple wheat, spelt, emmer and einkorn: when Sarah Richards of Waterford’s Seagull Bakery talks about the Irish-grown flours that she uses, it’s a litany of grains from local producers.
Richards uses these grains to produce delicious sourdough loaves that are nutritionally dense and support the local grain economy. For her, it’s a natural evolution through 20 years of baking, starting out with simple yeast bread, a move into working exclusively with sourdough and now using Irish flour in the majority of her loaves…
