The Since Sliced Bread Summer Bake at Boston College in Spalding yesterday had all the right ingredients!  The gazebos enabled the flour bed to stay dry, so the only doughy activity was inside and intended!  We had the occasional downpour but Jim’s flour from Heckington windmill stayed dry as did Sonya’s lovely french oven baked bread.  It was lovely to see so many people taking part in creativity with flour, with salt dough and with grains. Thanks to Lincolnshire’s windmills for being our inspiration.