Classic Sourdough

Classic Sourdough

£6.00
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Classic Sourdough

Classic Sourdough

£6.00

Weekly sourdough release

Next release on Wednesday at 12pm

Fresh sourdough is released weekly in limited numbers. The next batch will be released on Wednesday at 12pm.

Orders open in: calculating…

£6 per loaf
£5 per loaf when you buy 2 or more


  • AL5 Classic Sourdough: Traditional artisan sourdough handcrafted by AL5 Sourdough in Harpenden – naturally fermented to create a crisp crust, open crumb and deep flavour
  • Cotswold White Flour Blend: Made primarily with premium Cotswold white flour with a touch of stoneground wholegrain – giving the loaf balanced flavour, light texture and subtle depth
  • Naturally Leavened: Raised using a live sourdough starter rather than commercial yeast – slow fermentation enhances flavour while producing a beautifully airy crumb
  • Simple Ingredients: Baked using just flour, water and salt – no additives, preservatives or improvers, keeping the bread true to traditional sourdough baking
  • 750g Artisan Loaf: Each loaf weighs approximately 750g and is baked fresh in small batches in Harpenden – perfect for toast, sandwiches or simply with butter and olive oil
Ingredients

Cotswold White Flour, Stoneground Wholegrain Flour, Water, Salt

Weight

750g

Storage & Freshness

All loaves are baked fresh in small batches and are best enjoyed within 2–3 days of collection or delivery.

Store at room temperature in a bread bag, paper bag or wrapped in a clean tea towel. Avoid refrigerating your loaf, as this can dry it out more quickly.

For longer storage, slice and freeze on the day of purchase. Toast or defrost as needed. To refresh the crust, warm the loaf in the oven for a few minutes before serving.

For everyday storage, our Organic Cotton Bread Bag is a simple way to keep your loaf protected at home.

Allergens

Contains: Gluten (Wheat)

Please note: We cannot guarantee any item does not contain traces of allergens. Please enquire for a full ingredients list.

Delivery Information

Delivery will be made Saturday morning

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