Abbey Loaf - long ferment now
NOW LONG FERMENT - This bread is made from Mulika wheat, grown on the farm and stone ground just down the road at Shipton Mill, brought back to the farmshop kitchen and made by Rich and Giles. The long ferment makes it denser, nuttier flavour, and a less risen look.
NOW LONG FERMENT - This bread is made from Mulika wheat, grown on the farm and stone ground just down the road at Shipton Mill, brought back to the farmshop kitchen and made by Rich and Giles. The long ferment makes it denser, nuttier flavour, and a less risen look.
NOW LONG FERMENT - This bread is made from Mulika wheat, grown on the farm and stone ground just down the road at Shipton Mill, brought back to the farmshop kitchen and made by Rich and Giles. The long ferment makes it denser, nuttier flavour, and a less risen look.