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Sourdough Bread
The method of making a sour dough culture of wild yeasts using some of it, refreshing the rest and keeping it
going for the next bake, then keeping some back the next time, refreshing it and so on, thus repeating the process
time and time again, dates back to thousands of years and would have been universal in the bread eating world unless
the bread was unleavened. Manufactured yeast was only introduced and then became widely available in the 19th century.
Our sourdough bread recipes are derived from Continental traditions. We use two sour dough cultures, one is wheat based,
and the other is a rye. The cultures are made from flour and water only. Although when we started the wheat culture in
2001, we used some of our homegrown grapes to get it going. Thus the total list of ingredients for most of our sourdough
bread is literally only flour, salt and water.
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Campagne
A crusty, country loaf, made from 85% unbleached white what flour and 15% rye and a wheat SD,
baked on the oven floor.
400g or 800g |
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Auvergne
A round rustic loaf, delicious dark crust, light brown inside and very moist; made from 65%
unbleached white wheat, 35% rye and a wheat SD culture
400g or 800g |
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Raisin and Walnut Sourdough
This is another wheat and rye mixture with the addition of raisins and walnuts.
Try this bread is delicious with cheese.
400g |
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Wholemeal Sourdough
Made from wholemeal stone-ground wheat with a wheat sourdough culture, the loaves
are sprinkled with seeds before being baked on the oven floor.
400g or 800g |
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Malted 5 Seed Sourdough
The recipe uses Stoates’ Malt Star flour to which we add lots of seeds: linseed,
millet, sesame, sunflower, and wheat we use a wheat sourdough culture.
400g or 800g |
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Rye Sourdough
Made from 100% dark rye flour and a rye sourdough culture, this bread derives
from the Eastern European tradition.
400g or 800g |
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Spelt Sourdough
Spelt is an ancient unhybridised form of wheat dating from Roman times .Wholemeal spelt
is dense and slightly crumbly because the flour contains less gluten, it has a delicious taste and is very easy
to the digest.
400g or 800g |
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Kamut Sourdough
Kamut is an unhybridised grain which was grown by the Egyptians, it’s an ancestor of
Durum wheat. Unbleached white kamut flour is slightly yellow in colour and the baked crust becomes crisp and
golden, it has a wonderful flavour and is full of amino acids and minerals.
400g or 800g |
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