Our flavoured sourdough loaves are mixed and slowly proved over an eighteen hour period to develop that classic open crumb whilst maintaining good hydration.
19 - 25 Aug: Curried Potato and Nigella Seed
26 Aug - 1 Sep: Paprika and Cheddar
2 - 8 Sep: Olive and Mixed Herb
9 - 15 Sep: Spring Onion and Cheddar
16-22 Sep: Polenta and Toasted Pumpkin Seed
23 - 29 Sep: Roasted Garlic
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.