The same recipe, and a noticeably different loaf each week
What arrives
One large sourdough a week, collected or delivered within four miles. Baked that morning rather than the day before.
How much it varies
Crust colour and crumb open-ness change week to week. In August it is noticeably more sour than in January.
If you want consistency
The tin loaf is made with commercial yeast and is the same every week. It is a perfectly good loaf and we sell more of it.
