Sourdough baguette or baguette rolls

Description

Introducing our sourdough baguette and little cousins, the baguette rolls made with our own home-made starter. The starter is made from a mixture of white flour and rye flour, mixed with water. We remain 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 white organic flour from Shipton Mill for this bread.