Sourdough.

We bake our sourdough in batches of 12 in our small Rofco oven. Baking throughout the morning our loaves are more often than not, wonderfully warm (and occasionally too hot to handle). We have a core three loaves: Country white, Malted Grain and Wholemeal, plus bubbly focaccia that we sell both as a whole with seasonal toppings, as well as using it for our weekly changing sandwiches.

This week…

  • Country white (Wildfarmed T65 90%, Wildfarmed wholemeal 10%)

    Wholemeal (Wildfarmed T65 50%, Wildfarmed wholemeal 48%, Semolina 2%)

    Malted grain (Wildfarmed T65 66%, Marriages Malted Brown 33%)

  • Cherry tomato, rosemary, seasalt.

    Black grape, thyme.

    Maldon seasalt.

Laura scoring loaves from above
Temperature probe in the test loaves
Country white dough being kneaded
Smoked carrot and cream cheese sandwich
Sourdough loaves on a wrack
Sourdough starter aerated texture
Wildfarmed flour sourdough bread process

Better flour.

All our sourdough bread is made with Wildfarmed carbon neutral flour. Wildfarmed prioritises biodiversity and soil quality, values quality over quantity and provides the bakery with what we believe to be the best tasting flour ever.

“Wildfarmed flour fixes the planet, because we farm differently. By putting soil health first, and paying farmers properly, we are able to grow tasty, highly nutritious food, in a way that heals the planet. All of our products are grown without the use of chemicals, in a system that prioritises soil health, increasing soil biodiversity, drawing carbon from the atmosphere and producing nutrient dense food..”

— Wildfarmed