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test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:14pm 23rd Jul. '18
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test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:15pm 23rd Jul. '18
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test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23rd Jul. '18
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test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23rd Jul. '18
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test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23rd Jul. '18
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test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23rd Jul. '18
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last of the test bake bread from Platform Cafe, one week later and still eating nicely - 11:15am 30th Jul. '18
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Rachel's birthday pizza bash on plot 35 - 6:03pm 28th Jul. '18
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Rachel's birthday pizza bash on plot 35 - 5:57pm 28th Jul. '18
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Rachel's birthday pizza bash on plot 35 - 5:58pm 28th Jul. '18
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Rachel's birthday pizza bash on plot 35 - 6:00pm 28th Jul. '18
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Rachel's birthday pizza bash on plot 35 - 6:00pm 28th Jul. '18 
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plates from Welsh Plant Breeding Station Leaflet series S, No 1 'Pure lines of Hen Gymro', selection Ca 480 which became pure line Hen Gymro S72
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plates from Welsh Plant Breeding Station Leaflet series S, No 1 'Pure lines of Hen Gymro', selection 274 which became pure line Hen Gymro S70
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plates from Welsh Plant Breeding Station Leaflet series S, No 1 'Pure lines of Hen Gymro', selection Ca 484
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