PANARY’S sourdough bread uses a blend of wholemeal (81%) and strong white (72%) Stoate’s organic, stoneground flour from Cann Mills.
The sieving ratios for these flours still leaves lots of nutritious darker bits, and the flour is suffused with the precious wheat germ oil with its natural vitamins and minerals.
What is Sourdough?
An entirely different bakery practice, with the leavening of the bread done by a nurtured wild yeast, rather than the factory made strain. Its discovery, thousands of years ago, would have occurred by accident as bread makers’ encountered spontaneous fermentation.
Gives an acidic tanginess, different structure, and keeps well. Enjoyed by those wishing to avoid factory made yeast, and those who like robust and moist bread.
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