100% stoneground flour, 25% of which is wholemeal. Naturally leavened, just flour, water, seasalt and time. Simple and wholesome.
Crusty on the outside and perfectly soft on the inside, this sourdough is the perfect accompaniment to any brunch, or sliced for sandwiches. Why not top with our free-range bacon and organic eggs for a perfect weekend treat.
Sold fresh – for optimal flavour, consume within 2 days of purchasing.
Based at Tollerton, just 9 miles from the farm sh op, Stark Farm Bakery believe in producing true, artisan bread. Baked by Daniel Barrow, all Stark Farms bread is baked in their wood fire, producing the best crust imaginable.
Believing in supporting local, Stark use local stone-ground organic flour from Yorkshire Organic Millers.