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Sourdough

The ultimate crusty, moist baker’s loaf, sourdough rises using natural yeasts present in the air and on grains. These yeasts are cultivated and nurtured to form a sourdough starter, a portion of which is mixed into the dough each day. The breads rise in baskets that leave beautiful patterns, and are then baked on the oven floor. Sourdough’s characteristic slightly tart flavour is the perfect foil for butter and jam.

White Sourdough Our recently re-invented white sourdough with an even more crusty exterior and an open, moist crumb. Perfect with savoury foods or makes great toast with jam and butter. Will keep well, especially uncut.

Brown Sourdough A classic brown sourdough made with white flour and wholewheat flour. It’s toasty, moist and not heavy - a versatile brown sourdough.

40% Rye A small, nutty sourdough loaf made with 40% rye flour and 60% wheat flour. Perfect with smoked fish.

100% Rye Our only loaf made without wheat flour, this is 100% rye flour and made with a rye sourdough starter. Also great with smoked fish and its firmness means its perfect for canapés.

Baguette A traditional French baguette made with sourdough starter for flavour and baker’s yeast. This is best eaten on the day it was made. Try with local ham and Dijon mustard, or butter and jam!

Seeded Sourdough Our classic white sourdough mixed with a variety of seeds both in the dough and on the exterior. Best eaten immediately.

Rye & Seeds A mix of wholewheat and rye sourdough with toasted seeds mixed in and on the top. A very moist loaf. Best eaten immediately.

Walnut and Cherry Our white sourdough mixed with Californian sour cherries and walnuts. Great with soft cheese.

Malt & Ale A malty loaf made with ale from Earl Soham brewery and red malt and seeds - baked on Saturdays only.