About Us

TRADITIONAL BREADMAKING

In contrast, traditional breadmaking used stoneground flour from which nothing (apart from some of the bran for white bread) was removed.  In the days before bakeries were able to buy yeast in a packet from specialist yeast producers, wild yeast cultures were grown in the bakery in two main ways.  The sourdough system starts by allowing a flour and water mix to ferment naturally.  The beer barm method, popular in England, captures some yeasts from the brewing process to make a ‘starter’.  In both systems the yeast is relatively weak and used in small doses in conjuction with long fermentation periods of as much as 24 hours.  Long fermentations, and organic stoneground flour underpin the flavour and nutritious quality of our breads.