Organic white hybrid loaf: a sourdough-enhanced yeast bread
This is a hybrid loaf, using baker's yeast as the main raising agent, but with a few really good dollops of my home-fermented white sourdough starter to help both flavour and structure.
A little lighter in texture than a full blown sourdough, this is a really scrummy alternative.
Hand-mixed and kneaded, and made exclusively with certified organic strong white bread flour.
Guaranteed home-baked in Reydon, Suffolk.
Appearance (pattern and colour) varies according to my whim!
Available in two sizes.
- organic white wheat flour
- organic sea salt
- baker's yeast
- home fermented organic sourdough starter
That's it! No preservatives, no sugar, no milk, no colouring!
Guaranteed vegetarian and vegan.
This loaf is wonderful when absolutely fresh, but actually improves in flavour over 1 to 2 days, and will keep very well for a week in the fridge (in a bag) or wrapped in cloth in a cool place.
It also freezes wonderfully.
This loaf is NOT gluten free. NOT suitable for people with coeliac disease.