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Sourdough bread is made from just three ingredients; flour, water and salt. The starter is made by mixing flour and water together. It forms a culture of yeast and bacteria which leavens the dough and gives flavour.
Sourdough is fermented for much longer than other bread, and this helps to break down the gluten proteins making the bread more digestible. Sourdough is not a new phenomenon; it’s the way we first learned to bake.
Stoneground flour is made by using a traditional method of milling where the grain is ground between two large stones.
The whole grain kernel is milled, retaining all the vitamins and minerals from the rich germ at the centre. The bran on the outside can then be sifted out or kept in for a wholemeal flour. Replacement additives are unnecessary when the natural goodness from the grain is preserved in this smallscale, gentle process.
Sustainable food producers respect the diversity of our environment and work alongside nature’s circular system to protect resources.
They give us food that is honest and healthy, so we have the choice to improve how we eat. They form local economies that can thrive, provided they can demand a fair price. There is great value to food when we consider how it got to our plate.
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