The quinoa sourdough loaf has a lighter texture than the teff and the sorghum flour gives this loaf a slight sweetness.

Sorghum or white millet was new to me, but I initially saw it in the Worldfoods supermarket near where I live, as Jowar and after a bit of trial and error I realised it was a great flour to use in breads.

We give all our sourdough three days to ferment to help create a great taste and texture. And the flour comes freshly milled from Shipton Mill.

You’ll get 3-4 days out of your sourdough. In cooler conditions it’ll keep better with some parchment or a brown paper bag and in a sealed container. Then slice and freeze and toast from the freezer.

The sourdough is available throughout the year.

Cut off for all Sourdough orders is Sunday 2pm for Wednesday dispatch and Monday 2pm for Thursday dispatch. 

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

ingredients

*quinoa, *sorghum, *potato starch, *tapioca starch, *buckwheat, *psyllium husk, *sea salt, *molasses.

Starter: *quinoa, *sorghum and water.

*denotes organic