Organic wholegrain sourdough boule
A true slow-fermented wholegrain sourdough. No baker's yeast in sight.
This version, based on a 'San Francisco' style of baking, has a slightly chewier crumb and a bit more of a sour tang than the classic white boule.
This amazing wholegrain loaf is leavened with my own home-made wild yeast starter (which itself comprises only organic flour and water).
Hand-mixed, slow fermented, and made exclusively with certified organic wholegrain flour, combined with approx 25% 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 wholegrain wheat flour
- organic white wheat flour
- organic sea salt
- home fermented leaven (from our own organic 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 or wrapped in cloth in a cool place.
It also freezes wonderfully.
This loaf is NOT gluten free, though there is a great deal of evidence that the slow fermentation of sourdough makes this style of bread easier to digest, and that it can be eaten by people who are intolerant of gluten. NOT suitable for people with coeliac disease.