The Art and Science of Baking Sourdough to Support Health
It’s about more than bread—it’s about baking with purpose, a delicious stand for the world we want. Baking long, slow-fermented bread is a quiet, beautiful resistance to the globalisation of our bread. Crafting artisan loaves with ingredients to bring our communities together is activism that supports mental well-being and nourishes those we love.
Learn more from Baker, Dr Vanessa Kimbell, as she inspires a slower, more nourishing approach to baking, with thoughtful recipes, nutritional insights, and artisan knowledge that will transform the way you bake, eat, and share bread.
£3.54
A beautifully flavoured flour. We blend einkorn with other flours to increase the diversity of ingredients and nutritional value of our bakes.
Einkorn is the earliest type of wheat grown and eaten by mankind. The fact that it is still cultivated and milled today is testament to its flavour and nutritional value. The tall, elegant stalks of einkorn produce a flat seed head with two symmetrical rows of very small grains which produce a flour that is excellent for baking rustic style breads and making pizza bases. The flour has has a deep, earthy flavour.
Note: Einkorn flour contains gluten
