I think of the Teff Sourdough like a typical rye bread, It’s darker in colour and brown teff gives a malty taste to the bread.

We start fermenting all sourdough products three days before baking to help create a great taste and texture. And our flour comes freshly milled from Shipton Mill.

Teff is a type of millet and its the seeds that are used to make the flour. Gluten-free sourdoughs tend to be dense anyway, so we use yellow millet to lighten the texture.

You’ll get 3-4 days out of your Teff 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 Teff 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.

Teff Sourdough Ingredients:

*teff flour *millet flour *potato starch, *tapioca starch, *buckwheat flour, *psyllium husk, *sea salt, *molasses.

Starter: *quinoa, *sorghum and water.

*denotes organic