This is our nourishing traditional, Polish stonebaked Sourdough. It is made from a combination of organic strong white flour (no.4), stoneground wholemeal organic flour & organic rye flour, 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".
Loaf approx. - 600g