Organic Sourdough Boule Subscription

Organic Sourdough Boule Subscription

from £6.00 every week for 12 weeks

Weekly Subscription - Nurturing artisan sourdough bread with a mild tangy flavour. Naturally fermented over 36 hours period. Consisting of whole grain flours milled in house and white flour. 600g

By Kapucin & Joel’s Boules, Richmond Upon Thames

Inclusions:

none seeds olives

Add To Cart

Ingredients

Organic (wheat) flour, water, Sourdough starter (wheat flour, water), sea salt

Allergens

Wheat. Baked in a facility that handles milk, eggs, peanuts, tree nuts, fish, shellfish, and soy.

Nutrition info

    Nutrition Facts
  
      Servings
      13.0
    
    Amount Per Serving
  
      calories 
      147 
    
    % Daily Value *
  
      Total Fat 
      1
      g
    
      1
      %
    
      Saturated Fat 
      0
      g
    
      0
      %
    
      Monounsaturated Fat 
      0
      g
    
      Polyunsaturated Fat 
      0
      g
    
      Trans Fat 
      0
      g
    
      Cholesterol 
      0
      mg
    
      0
      %
    
      Sodium 
      448
      mg
    
      19
      %
    
      Potassium 
      0
      mg
    
      0
      %
    
      Total Carbohydrate 
      31
      g
    
      10
      %
    
      Dietary Fiber 
      2
      g
    
      8
      %
    
      Sugars 
      0
      g
    
      Protein 
      5
      g
    
      10
      %
    
      Vitamin A 
    
      0
      %
    
      Vitamin C 
    
      0
      %
    
      Calcium 
    
      0
      %
    
      Iron 
    
      0
      %
    
      * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
      The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by Public Health England

How to store?
The first two days
If you haven’t yet cut into your sourdough loaf, store it in a closed paper bag or wrapped in a tea towel. This helps it to avoid drying out too fast, while also allowing air to circulate. Once you’ve sliced into it, leave your loaf cut-side down and uncovered on a breadboard. This stops any moisture collecting on the crust, while still protecting the inside of your loaf from drying out.
Days 3-5
At this point, storing your sourdough in a breadbox or large plastic bag is the way to go. The crust will become softer as moisture gets trapped in it, but a quick toast will crisp it up again. Another option at this stage is to use a natural beeswax wrapping. Not only are these very pretty, but they’re also naturally porous. This means they’ll help to stop the bread drying out while trapping less moisture, so your sourdough retains its crispy crust.
Day 5 and onwards
See also: https://thebreadandbutterproject.com/how-to-store-sourdough/