Our flavoured sourdough loaves are mixed and slowly proved over an eighteen hour period to develop that classic open crumb whilst maintaining good hydration.
11 - 17 Nov 20: Roasted Squash and Cumin
18 - 24 Nov: Beetroot and Caraway
25 Nov - 1 Dec 20: Cheddar and Chilli
2 - 8 Dec 20: Slow Roasted Tomato and Oregano
9 - 15 Dec 20: Polenta and Parmesan
16 - 22 Dec 20: Date and Walnut
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.