Introducing our new artisan bread supplier – Wild Bread

Artisanal breads have proved to be a popular line with our customers so we were very sad when Crunch box stopped producing their excellent loaves. However, the search is over and we are very excited to be stocking  Wild Bread, who are a local artisan sourdough bakehouse based in Faversham, Kent. They specialise in a range of hand-crafted ‘Real Sourdough’ breads using only organic flour and natural ingredients. All their breads are naturally leavened with wild yeasts and do not contain any additives, preservatives, flavour enhancers, raising agents or baker’s yeasts etc.
There is a long, natural fermentation process that maximises the nutritional value, digestibility and keeping quality of every loaf, and creates an exceptional, tangy flavour and moist, chewy texture.
The Wild Bread Sourdough Bakehouse team are passionate about baking for the community and are proud supporters of the national Real Bread Campaign.

     What is Sourdough Bread – and why eat it?
Sourdough is a fermented dough, produced through natural yeasts and bacteria contained in the wheat flour. The ingredients of a genuine sourdough loaf comprise just flour, water and salt, nothing more. All the other ‘unnatural’ ingredients found in commercially produced breads, such as enzymes, preservatives, emulsifiers and improvers (and believed to be a major cause of an increasing wheat intolerance in so many people) are completely excluded.

For those unfamiliar with the practice, fermenting is essentially a biological process where the micro-organisms in food convert the natural sugars into cellular energy and lactic acid (a metabolic by-product). In the case of sourdough bread, the lactic acid, produced by the wild yeasts and lactobacillus in the leaven during the proving process, neutralises the phytic acid found in wheat by up to 90%. Phytic acid is described as an ‘anti-nutrient’ that hinders the body from absorbing certain minerals, particularly those essential minerals, calcium, iron, magnesium and zinc. Less phytic acid therefore enables better digestibility and mineral absorption by our system.

Or simply put, the enzymes released by these naturally occurring yeasts, as the dough proves and acidifies, effectively pre-digests the flour, which releases the micro-nutrients for better digestion (and thereby reduces the bloating and digestive discomfort sometimes encountered when eating commercially ‘mass-produced’ produced bread).

And, although it’s comparable to a regular slice of bread in the amount of calories, carbs, and fibre, sourdough bread is significantly lower in sugar and higher in protein.