Our own beautiful sourdough, made the old fashioned way, here at The Cottage B&B.  The slow fermentation process gives the bread its characteristic tang and allows the long protein strands of the gluten to break down into shorter strands, more digestible and better for the gut microbiome than yeasted bread.  
 
Made with wholemeal flour and added flax, sunflower, chia and pumpkin seeds to help you meet your weekly 30 diverse plants target.
 
Taking 42 hours from start to finish, we need plenty of notice to bake a loaf for you.  We bake for the B&B, and anything over that we bake to order, so please allow a minimum of three days notice from ordering to collection.

I will let you know with at least 24 hours notice when your loaf will be ready to collect and I kindly ask that you come and collect it promptly to avoid a pile up of loaves in the kitchen!