This sourdough is made with mix of Stoneground Wholemeal organic flour and stoneground organic white flour nr 4, 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".
Ideal for athletes and diabetics, due to wholegrain stoneground flour being digested more slowly and resulting in a slower assimilation of carbohydrates.
Large (approx 900g) - £6.00