Local baker James Thorn ran a community baking workshop this morning for Opening Heart to Bhutan. James, founder of Wild Bread in Faversham specialising is making great bread with three simply ingrediants - organic flour, water and sea salt. All of his breads are leavened with naturally occuring wild yeasts commonly called "sourdough".
The event was hosted by Emma Slade at her home in Clare Road Whitstable.
