Sour dough white /wholemeal – sour dough starter, rye base starter add a Bigga, and also a dough from previous mix fermented for 24hr always keep dough from previous to have longer fermentation over 8hr before bake. Bake in flat stone based oven for a lovely crustier outer exterior, soft and distinctive sour taste to our bread.
This item can only be found at Dough Bakehouse. To purchase please visit us in store or contact us on 020 773 1244
