Quality sourdoughs from one of London best bakeries - Delicious and perfectly formed every time.
A mix of stoneground organic English wheats and roller milled English and European wheats. The dough is fermented naturally and allowed developed over several days delivering a light, open textured, creamy and full flavoured white bread with an intense crust.
Made using a similar method to the white sourdough but incorporating stoneground British wholemeal flour and a mix of cooked whole wheat and rye grains, cracked wheat and various other grades of milled wheat and rye. The loaf has a deep and complex flavour but not unpalatably strong with a satisfying chew from the cooked whole grains.