Using their loaf: Baker reuses leftovers to make Waste Bread

Gail’s Bakery pulps old artisan bread into a porridge which is added to traditional ingredients to make a fresh sourdoughA heady but pleasant whiff of freshly baked bread wafts enticingly from the clutch of units on an industrial estate in north London.Behind closed doors, final production tests are underway on what Gail’s Bakery – an artisan sourdough specialist – considers to be one its most exciting and game-changing new products in its 27-year history. Related: Raise