Our breads are naturally fermented, sometimes referred to as sourdough . They are made using our own homemade starter of flour and water instead of commercially made baker’s yeast.
We make bread using old traditional methods using only , stoneground flour , spring water and sea salt .
We never use pre-mixes. We do not add , or ask our millers to add , flour Improvers ; treatment agents; ripening agents; ascorbic acid; added enzymes ; e-numbered chemicals or extra gluten to the flour we use.
We only use stoneground flour from traditional mills . In these mills the grain is milled between slow moving stones , thus retaining more of its natural vital vitamins.
Our breads are free of added fat , therefore suitable for vegans .
Time is the most important ingredient in bread making. Each batch of bread we make takes 24- 30 Hours from the first mixing through to the finished baked loaf.
We achieve this through active refreshment of our starters and building of the doughs throughout that time. By using this method we ensure that our breads are more digestible and flavoursome.
We never use refrigeration to elongate our bread making process. This method we feel only increases the sour flavour often associated with sourdough . Refrigeration is also a very energy consuming process which will not be of benefit to a greener future world .