Oxford Sourdough

[not registered organic] The signature sourdough loaf from Natural Bread, slow fermented over 48hrs. This best seller is made from white wheat and rye flour, milled locally by Shipton Mill While other bakeries might use yeast to get their breads to rise, Natural Bread use traditional slow fermentation techniques letting the sourdough starter do its job over 48hrs - this is what gives the bread its really rustic charm & means it is brilliant for the digestion too. Perfect for anything and everything from tartines and bruschetta to Croque-Monsieur and weekend toast with marmalade - a bread to be savoured to the very last slice.