Description
Sourdough made with our own home-made starter. The starter is a mixture of white flour and rye flour, mixed with water. We are indebted to Rick and Maggie Coldman from Mair’s Bakehouse who taught us their techniques and supplied our initial starters. The natural yeasts and bacteria in the flours gradually multiply though the process of daily feeding. Named a sour-dough because of the natural acids created in the starter. We use organic flour from Shipton Mill for this bread.
