Sourdough for real depth of flavour.
Making it from scratch takes time, a starter and a few failed batches, we've done that bit for you.
Fermented with a live culture for a slightly tangy base and a crust with genuine chew.
The flavour is built in before it gets anywhere near an oven.
Cooks well in a frying pan and home oven with best results in a pizza oven.
Proving in the fridge for up to 3 days, same day use 5-7 hours proving at room temperature
| Per 100g | |
|---|---|
| Energy KJ | 914.0 |
| Energy kcal | 216.0 |
| Fat (g) | 1.5 |
| of which saturates (g) | 0.6 |
| Carbohydrates (g) | 41.5 |
| of which sugars (g) | 4.6 |
| Fibre (g) | 2.5 |
| Salt (g) | 1.0 |
WHEAT Flour (WHEAT flour, Calcium, Iron, Niacin, Thiamin), Water, WHEAT Germ Flour, Salt, Yeast, Sugar, Rapeseed Oil, Emulsifier (Mono-and diacetyl tartaric acid estors of mono-and diglycerides of fatty acids), Palm Stearin, Dextrose, RYE flour, Malted BARLEY Flour, Flour Treatment Agent (Ascorbic acid), starter culture, Enzymes
Making it from scratch takes time, a starter and a few failed batches, we've done that bit for you.
Fermented with a live culture for a slightly tangy base and a crust with genuine chew.
The flavour is built in before it gets anywhere near an oven.
Cooks well in a frying pan and home oven with best results in a pizza oven.
Proving in the fridge for up to 3 days, same day use 5-7 hours proving at room temperature
| Per 100g | |
|---|---|
| Energy KJ | 914.0 |
| Energy kcal | 216.0 |
| Fat (g) | 1.5 |
| of which saturates (g) | 0.6 |
| Carbohydrates (g) | 41.5 |
| of which sugars (g) | 4.6 |
| Fibre (g) | 2.5 |
| Salt (g) | 1.0 |
WHEAT Flour (WHEAT flour, Calcium, Iron, Niacin, Thiamin), Water, WHEAT Germ Flour, Salt, Yeast, Sugar, Rapeseed Oil, Emulsifier (Mono-and diacetyl tartaric acid estors of mono-and diglycerides of fatty acids), Palm Stearin, Dextrose, RYE flour, Malted BARLEY Flour, Flour Treatment Agent (Ascorbic acid), starter culture, Enzymes
