news from the loaf

  • Sourdough September!

    Sourdough September!

    The ninth month is for celebrating sourdough - have a read to find out what we're up to...

    Comments: 0


  • French cheese week continues...

    French cheese week continues...

    French cheese frenzy at the loaf !

    Comments: 0


  • French cheese week at the loaf

    French cheese week at the loaf

    To celebrate to sporting success of France, we’ve shipped in a few of their finest cheeses!

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  • Beware of sourfaux

    Beware of sourfaux

    As members of the real bread campaign, we are very proud to produce proper bread - this means no flavour enhancers or additives.

    Comments: 0


  • Crich Parish Well Dressing 2018 - Sow Seeds of Peace

    Crich Parish Well Dressing 2018 - Sow Seeds of Peace

    The loaf marks its tenth year in Crich by taking part in the 2018 Crich Parish Well Dressing event. In commemoration of the end of World War One, we aim to 'Sow Seeds of Peace'.

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  • We did it!

    We did it!

    The final day of Andrew and Rob Auld's epic cycle from East to West across Britain and Ireland raising money for Prostate Cancer UK. Dunmore Head in their sights and some of Ireland's beautiful scenery to cross.

    Comments: 1


  • It's a BLEEP BLEEP to Tipperary!

    It's a BLEEP BLEEP to Tipperary!

    On day 4 of their challenge to cycle the 600 miles from England's furthest Easterly point to Ireland's furthest Westerly, Rob and Andrew head from Dublin to Tipperary. 

    Comments: 0


  • Wales green for a reason

    Wales green for a reason

    Crossing Wales as part of our five day C2C2C2C. Pressure on to catch the ferry in Holyhead...did we make it?

    Comments: 1


  • Across the middle of England

    Across the middle of England

    Second day of 600 mile cycle ride from Ness Point in Lowestoft to Dunmore Head in South West Ireland raising money for Prostate Cancer UK.

    Comments: 0


  • Eastern departure, Norfolk at its best, Fens characteristically windy and Ambulance excitement!

    Eastern departure, Norfolk at its best, Fens characteristically windy and Ambulance excitement!

    Day 1 of our journey from England's most Easterly point to Ireland's most Westerly. Cycling all the way, raising money for Prostate Cancer UK

    Comments: 0

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Beware of sourfaux

by Andy Wallis

sourdough loaves

After reading an Instagram post from Peter cooks bread, this morning regarding sourdough, I felt it only topical that I shed some light on the matter myself as well !

sourdough loaf cut in half

Just like many other artisan bakeries, we are also proud members of the Real Bread Campaign . We are among of the alliance of bakers whom are committed to producing proper, additive and enhancer free bread at an affordable price.

loaf van out on delivery

Sour dough bread is made using a fermenting culture of flour and water that encourages wild yeasts that are in the flour and the air to grow and thrive. Every day we feed this culture or ‘leaven’ and take a bit off it to make that day’s bread. As there is no cultivated baker’s yeast in the bread, people with an intolerance to normal bread sometimes find they can eat sour doughs without the same problems.

For our wholesale customers, it can sometimes be a pain having to stick to our 48 hour notice rule for sourdough orders... however we assure you, that those two days are all what makes our sourdough, and other bakeries following the real bread campaign, real sourdough. We don't use any shortcuts, we just follow the rules and produce proper sourdough.

 

sourdough loaf cut in half

Below is a baking schedule for our sourdough, we like to make as much available as possible !

Daily, we bake the following:

  • Plain

  • Olive

  • Sun-dried tomato

  • Walnut and Raisin

  • Five grain

  • Apricot and Walnut

Tuesday:

  • Spelt and seed sourdough

Wednesday:

  • Spelt and seed sourdough

Thursday:

  • 100% Spelt sourdough with honey

Saturday

  • Spelt and seed sourdough

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