Sourdough Bread Selection Box

Three of sourdough loaves in our selection box are baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft. The fourth is baked by Henrietta Inman at the Wakelyns Bakery.

The four loaves are slow fermented with the Penny Bun or Wakelyns sourdough starters and baked on the day we send them to you. Sourdough bread keeps beautifully and freezes very well.

"Hodmedod" Sourdough
The loaf is made with a blend of wholegrain YQ and white flour, a porridge of naked barley flakes and toasted wholegrain quinoa, all slow fermented with the Penny Bun sourdough starter. Once formed the loaves are coated with naked barley flakes and baked. The mild 'sour' flavour of the ferment is complemented by the sweet maltiness of the naked barley, nutty depth of the YQ and the rich, earthy, tang of toasted quinoa. 

North Sea Sourdough
It's Johnny's classic sourdough, inspired by the bakery's location between the North Sea and the arable fields of East Anglia, and made with a blend of white and wholemeal wheat, spelt and rye flours.

The North Sea loaf has a finer crumb than many sourdough loaves, meeting demand from Johnny's customers for a less open texture so the melted butter wouldn't fall through the holes in toast!

Holkham Malted Sourdough
Made using strong flour milled from Crusoe wheat grown on the Holkham estate in North Norfolk, our Malted Wheat Flakes give the bread a deliciously malty flavour.

Wakelyns Sourdough Tin
Wakelyns Bakery make bread with varietal wheat. This 100% wholegrain loaf has deep, complex flavours; walnut-y and aromatic. It keeps beautifully and, like all the loaves in the selection box, will freeze well. 

*Add the selection box to your basket and complete your order as usual. A small number  loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.