In the 1800’s the term ‘sourdough’ also came to mean ‘Arctic pioneer’, from the practice of saving a lump of fermented dough as a leaven for raising bread during the winter months.
- How we bake it:
All our sourdough loaves are made from our white starter culture (or ‘mother’ as it’s also known). This is a mix of flour and water which is left to ferment creating natural wild yeasts. A portion of this is added to our dough and is left to prove in the bakery in round cane baskets, rising thanks to the natural yeasts. We then tip the dough onto a peel (a long wooden bread paddle that artisan bakers use) and slide them into our British, stone-tile deck ovens to bake for around half an hour.
- Try it with:
Toasted with lashings of Somerset butter. You’ll find you need to leave it toasting for much longer than supermarket loaves, which contain sugars that burn quickly.
Allergen advice: Contains wheat, gluten
Yatton, England, United Kingdom