Delicious natural stone baked sourdough.
Made from a combination of organic white strong (no.4) & Stoneground Wholemeal organic flour, water, Droitwich salt and naturally occurred yeast called Candida Humilis and lactic acid bacteria called Fructilactobacillus Sanfranciscensis. Additional olives are marinated in extra virgin olive oil with herbs, organic rosemary, thyme and marjoram and zest of lemon.
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".
Bread is traditionally hand mixed and shaped into batards. For a distinctive taste, it is fermented for 36-hrs.