Our bakers sourdough loaf is slowly fermented (wild yeast and bacteria) over a couple of days, hand-shaped and baked in a stone based oven for a delicious crisp crust with a tender, airy crumb texture and mild fermented wheat flavour.
We use quality Australian flours from Laucke Flour Mills for our special blend including stone-ground wholemeal flour and creamy high protein wheat flour. We do not add commercial yeast or artificial preservatives.
This versatile loaf is a special adaptation of our classic, multi-award-winning loaf we have been teaching in our baking classes since 2013.
INGREDIENTS: wheaten flour (contains folic acid, thiamine), water, stoneground wholemeal wheat flour, iodised sea salt
ALLERGEN INFORMATION: contains gluten, wheat (whilst due care is taken, our kitchen may have present: tree nuts, peanuts, sesame seeds)