£5.00
A natural stonebaked sourdough, fermented for 36-hrs for a distinctive taste with water, Droitwich salt and naturally occurred yeast called Candida Humilis and lactic acid bacteria called Fructilactobacillus Sanfranciscensis.
For a distinctive taste, it is fermented for 36-hrs.
Water sourced from the Evendine Spring on the Malvern Hills is used by us to feed our three starters: "Matula", "Ceres" and "Malvern".
This loaf is made from Stoneground Wholemeal organic flour & strong white flour (no.4, allowing it to be lighter than the wholegrain loaf, whilst still offering much of the wholegrain flavour and nutritional benefits.
Large (approx 850g) - £5.00
