The Story so far...

Clive Mellum has been a master baker for over 47 years, and is responsible for having taught literally hundreds of professional bakers and amateurs. He started becoming really interested in doughs and fermentation at the age of about eleven. “And even if I carried on baking for another 47 years, I would still be learning every day. There is so much to learn, no one can ever say they know it all”. Despite his humility he is widely regarded by many of Britain’s best bakeries as being one of the foremost influences in the “Real Bread” revolution that is sweeping across the country. Having been taught the art of fermentation through the 1960s only to experience its decline through a lack of understanding of its importance, Clive set out on a mission to work with the independent milling industry to resurrect this forgotten art in family bakeries. He now works as an independent bread consultant, imparting 50 years of knowledge to an eager and ever-increasing audience. You can obtain the book after the 2nd of February through Amazon