Latest Issue

The battle over bread

The humble loaf has become a fashionable badge of identity. But do we really know our sliced white from our sourdough?

Sourdough has become more and more popular—but is it really better than a slice of white? Photo: Prospect composite

At the Brick House Sourdough Bakery and Bar in Peckham Rye in south London, an 850g loaf of artisanal multigrain sourdough will set you back £5. Brick House loaves are handmade with organic flour, slow-fermented, naturally leavened and stone-baked over a period of around 48 hours in their converted east Dulwich warehouse. A former World Bread Award winner (in the coveted best baguette category), the baker also offers “sourdough in…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to

More From Prospect