All of our sourdough is made from a 8 year old 100% rye starter. (A carefully nurtured mix of wild yeast and lactobacillus bacteria).
This is built into the final dough in a two stage 30hr process.
After hand shaping, loaves are proved in cane bannetons overnight before baking. It takes over 50 hours to make one of these loaves from start to finish!
The seeded sourdoughs have a mix of seeds worked through the dough before their overnight prove.
The loaves have a deep brown crust and a chewey, fairly open and irregular crumb.
Dont let the name put you off, as the flavour is not overly sour, but deep and complex. There is a hint of rye. (Rye flour makes up about 5% of the finished loaf.)
Many people find sourdough easier to digest than ordinary leavened bread.
Because of the method of production, sourdough bread keeps extremely well and is fantastic for toasting even at a week old.
Ingredients: Wheat flour, rye flour, wild yeast, brown and golden linseed, pumpkin seed, sunflower seed, millet, salt.
Dough weight is 600g or 1000g before baking.
Ingredients: Strong flour, rye flour, water, salt, natural yeast. (brown and golden linseed, pumpkin seed, sunflower seed, millet)