A naturally leavened three-day slow fermented classic sourdough loaf made with a combination of flour from Matthews Cotswold Mill, freshly in-house milled grain from Scotland the Bread and Wildfarmed T150.
Ingredients: 60% white flour, 40% wholemeal & rye mix, salt, water
I love not having to remember to go to the shop and always having a plentiful supply of amazing quality, seasonal, organic, local produce on hand! Plus the variety and recipe card definitely makes me more adventurous with my cooking.
One of the great joys each week is opening up my Free Co. box and discovering what they have sent me. I can then plan my meals around the veg and challenge myself with new recipes and ideas. I'm also supporting a truly sustainable business.
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