White, wholemeal and a little rye
Country Sourdough
Thirty hour ferment. Dark bake. Our starter is older than the shop.
- Price
- £4.60
- Weight
- 900g
- Out
- 06:20
About this loaf
Our starter, Nora, came over from Dave's mum's kitchen in 1987 and has been fed twice a day since. She does the rising; we just turn up.
Thirty hours from mix to oven, baked dark so the crust goes deep and sweet. Open, glossy crumb with a gentle tang.
Keeping it
4 days wrapped in a tea towel. Toasts brilliantly on day three.
Allergens
Wheat (gluten), Rye (gluten)
Goes with
Good butter, tomatoes, soup.