Whether you call the starter levain, desum, barm, or sourdough, it is a wild yeast starter and the oldest way to make leavened bread. It is the natural wild yeast that leavens the loaf and not all wild yeast breads taste sour. Sourdough starter is a simple combination of flour and water left out where they can catch the "wild yeasts" that naturally occur on the flour, in the air, on most grains, cereals and fruits, and even on your hands.
This is the original method of rising bread. It helps it to keep longer and gives it a distinct, mild tangy flavour. Because it uses the natural leaven that comes from the grain and the environment it is also agreeable to many of those who have a sensitivity to yeast.

sunflower

Spelt Sunflower and Linseed Sourdough:
spelt flour, spring water, Celtic sea salt, barley malt extract, sourdough, sunflower oil, sunflower seeds and linseed..

Simple spelt sourdough bread filled with Sunflower seeds and Linseed.

£2.50 (800g)

rye on it

Rye sourdough:
Rye flour, Spring water, Celtic sea salt and sourdough.Coated with a blend of poppy seed, sesame seed and Linseed.

Our 100% rye loaf is a simple combination of these ingredients and rolled in seeds.

£2.50 (800g)

ryeraisin

Plain Naturally Leavened Spelt!

The same dough as the above sunflower and linseed but without the seeds.

£2.50 & Ł1.80 ( 1000g & 400g)