We use organically grown, stone ground flours from Shipton Mill. All our Sourdough bread is made using a long, slow and natural fermentation process, resulting in delicious crusty loaves with complex flavours. Sourdough also have natural preservative properties, so these loaves will keep and develop flavour for 3-4 days, thereafter becoming fantastic for toasting.
We don’t use any preservatives, additives or other funny stuff. Just wonderful flours, water and sea salt.
Instead of using baker’s yeast, 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 responsibly produced ingredients.
Not only do we want to make bread that is wholesome and nutritious.We want to make bread that is delicious!
if you have a glut of chanterelle and are running out of ideas, try pickling them. they will keep for months and can be used in a variety of ways - adding a touch of colourful sophistication to loads of dishes. here are 2 easy methods, the first gives a slightly more soused/tangy result the second is more akin to a classic mushroom antipasti style.[...]