14th Jan - The Kvarn Sourdough

My flagship bake: a generous, crusty sourdough with a soft, open crumb.

Made using an Organic Rye starter and Organic White Flour (Shipton Mill), water and sea salt.

Fermented slowly for a minimum of 17 hours. It's the perfect family loaf and lasts for days.

For smaller households, either cut in slices and freeze, or put half of it in the freezer.

Perfect for breakfast or lunch or accompanying any meal.