differentbreid - organic sourdough bread from Glasgow
All our breads are made using a long, slow and natural fermentation process. This results in a loaf with complex flavours, which is more easily digested and has natural preservative properties. This loaf will keep and develop flavour for 3-4 days. Thereafter it will be fantastic for toasting,

We only want to use the best flour available, which is why we only use flour from Shipton Mill. Their grains are organically grown and carefully stone ground to preserve the flavour and fantastic baking properties. The only other ingredients we use are water (Glasgow’s finest) and sea salt, no preservatives, additives or other funny stuff. We don’t use baker’s yeast. Instead we nurture the natural yeasts present in the flour, to create our unique sourdough culture.

We believe passionately in producing natural breads in traditional ways with traceable and responsibly produced ingredients. Not only do we want to make bread that is wholesome and nutritious. We want to make bread that is delicious.