Large Kvarn Organic Sourdough - Thursday 1 Oct

This is my signature that so many of you have come to love and pre-order week after week.

I make it using an organic rye levain and organic wheat flour (Shipton Mill), water and sea salt. The sourdough levain is prepared on day 1, on day 2 I prepare the dough and shape the loaves, then place them in the fridge overnight. On day 3, they go into the oven, cool on the rack and eventually reach you. 

Perfect for breakfast or lunch or accompanying any meal.