This is my Gold award winning recipe. I used a stone baked artisan oven, but you can create this at home in a domestic oven. White spelt is extraordinary to work with as an artisan flour. Creamy and light, offering a fantastically pleasing oven spring. I use brown linseed as it is the type grownContinue reading “Khorasan and Linseed sourdough”
Category Archives: sourdough
Tiptree World Bread Award
Heritage Bakehouse is pleased to announce a Silver and Bronze award with two sourdough recipes. The silver award for the nuttimalt has a special story. My parents used to buy bread to sell from a bakery in Bournemouth. One of their loaves was a nuttimalt. I have recreated it from memory. A wonderful loaf thatContinue reading “Tiptree World Bread Award”
Why should we eat organic sourdough instead of mass produced bread?
The rise in artisan bread production across the country is only 5% of the bread market share, but growing all of the time. Health of the nation has been suffering. Bloating, pain, intolerance to modern wheat yeasted bread has been around for many years forcing some to become gluten free. Many have taken matters intoContinue reading “Why should we eat organic sourdough instead of mass produced bread?”
Heritage Bakehouse 