WEIGHT
10gINGREDIENTS
Organic whole rye flour, waterCOUNTRY OF ORIGIN
United KingdomDESCRIPTION
In 1990 Andrew Whitley brought some sourdough from Russia to make rye breads at his Village Bakery in Melmerby, Cumbria. That sourdough was refreshed with organic rye flour and water and used to make a batch of bread, with a bit kept back to start the next batch – and so on. Now everyone can make wonderful naturally-fermented bread with the distant descendant of that very same Russian culture. Inside this packet are ten grams of dried sourdough, which is easily brought to life again with warm water and rye flour. One more refreshment and you’re a sourdough baker – and you never need buy industrial yeast again. The dried sourdough comes in a compostable cellophane bag and instructions and a recipe for rye bread are printed on the inside of the packet, so there’s no waste.