White Sourdough made with organic stoneground flour. Being stoneground, there is still some bran in the flour so the loaf is effectively about 70% white, 30% wholemeal.
We should also mention it is an absolutely delicious loaf that sells out daily when our shop is open. It keeps really well. As bread and butter for at least 2 days and for toast and then even croutons for days and days after that!
Baked by Katie Moore - Allotment Bakery