Sourdough Bread
Simply put, sourdough is described as a naturally leavened bread because the production process begins with the 'starter', a flour and water combination which traps and feeds on wild yeast and bacteria present in flour and the surrounding environment, rather than commercial yeast. Each loaf is carefully mixed by hand without the use of a stand mixer and left to ferment for up to 36 hours. This lengthy process results in bread with a host of health benefits, including being easier to digest and increased availability of vitamins and minerals compared to rapidly produced yeasted supermarket bread. With this in mind, three days notice is required. There are two delivery days for sourdough - Wednesday for the Aintree/Kirkby/Knowsley areas Saturday for Ormskirk and surrounding areas
£
3.95