This is my favourite bread to make and to eat. Made from natural yeast culture, the preferment and long rising times, mean our sourdough breads take over 2 days to make. The flavours developed over this long process are worth waiting for too! As well as using traditional whole wheat flours, I also love to work with some of the heirloom varieties such as spelt, einkorn and Khorason. We produce also several sourdoughs with wonderful ales from Lincoln Green brewery. Sandwiches made from sourdoughs are delicious and toasted it’s heaven!