Available every Saturday from 10:00 for in person collection
What’s in my Sourdough
Bramble Bakes sourdoughs are just flour, water and salt combined with time and care.
Fundraising loaves may contain other ingredients ( different flours, seeds, liquids) but these are always clearly marked on the loaf sleeve.
Flours Used in Your Loaf
Bruerns Strong White Flour comes from Bruerns farm in Chipping Norton. The farm is managed on regenerative principles with no pesticides. The wheat is stone milled on the farm.
As a small scale miller of no more than 500 tonnes/year, they are not required to add any additional fortifications to their flour.
Unless otherwise stated, this flour is in all Bramble Bakes white loaves
Marriage’s Strong Manitoba White is roller milled in Essex. It is very high in protein, ideal for focaccia and other high hydration breads. By law it contains calcium carbonate, Iron, Thiamin, Niacin and Folic acid
Matthews Dark Cotswold Crunch
Matthews source their wheat and grains from farms in the South of England and it is milled in Chipping Norton. By law it contains calcium carbonate, Iron, Thiamin, Niacin and Folic acid
Home Milled Grains
The wheat and rye grains milled using Kate’s home mill are organically farmed and sourced from Doves Farm nr Hungerford. They do not have to have any additional fortifications added.
Heritage grains and flours
Additional heritage grains and flours are sourced from Matthews or Shipton Mill in Gloucestershire.
Salt
We use a fine Cornish sea salt with no additives or anti-caking agents
Starters
Our starter cultures are white, wholemeal or rye flour depending on the loaf.
They are a unique mix of lactobaccilus and wild yeasts
Bramble Bakes 