|
|
| |
|
|
| |
 |
|
| |
|
|
| |
| The flours |
Our main flour has always been 100% Organic Wholewheat, although in recent years we have used white flour to provide organic alternatives to popular staples. All of the flour is supplied by two independent millers in the Cotswolds, Shipton Mill and FWP Matthews, who also distribute the French and Italian organic flours we us
|
 |
Grains, seeds and fruit
|
The benefits to health and well-being of whole grains, seeds and fruits are well documented. We use a variety of whole grains – wheat, spelt, oats and rye to name four. Linseeds, with their richness of Omega 3 oils, are one of the many seeds we source. Our apricots are unsulphured and the raisins plump with no added oils.
|
Cheese |
The only non-organic ingredient we use is the cheese, which comes from a variety of British Cheddars grated by Neals Yard Dairy. This is purely a question of quality; as there is no commercially available grated organic cheese which comes close in either quality or cost. When one does, we shall use it.
|
Yeasts and raising agents |
In the breads we use only fresh yeast and fermented starters, such as sourdoughs and bigas, which use natural wild yeasts |
| |
|
|
|
|
| |
|
|
|
 
|
