A naturally leavened, three-day slow-fermented classic sourdough loaf made with a carefully balanced mix of white and wholemeal flours, and a seasonally changing blend of seeds—sourced with care in collaboration with our friends at The Palmerston.
Ingredients: T80 Wildfarmed flour, T65 Wildfarmed flour, Dark Rye Shipton Mill flour, water, salt, linseeds, millet, pumpkin seeds, sunflower seeds
We are a family of plant-based eaters and by joining your club we not only get gorgeous fresh local veg, we also get pushed to try veg we wouldn’t normally buy. We love knowing we're getting organic goodness and supporting a local business!
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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