Our flavoured sourdough loaves are mixed and slowly proved over an eighteen hour period to develop that classic open crumb whilst maintaining good hydration.
5-12 Jan 21: Apple and Fennel Seed
13-19 Jan 21: Roasted Garlic
20-26 Jan 21: Blue Cheese and Walnut
27 Jan - 2 Feb 21: Roast Potato and Rosemary
3 Feb - 9 Feb 21: Paprika and Cheddar
This loaf is best during the first 3 days.
Toast, soup and stews.
All our cakes are made in an environment that contains MILK, EGG, PEANUT, and SOYA. Precautions are taken to prevent cross-contamination but trace elements may be present.