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Cultured Bread Bakery

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Did you know that UK imports most of the grains we use?
On the other hand, there are a handful of farmers and millers who are prepared to grow and mill UK variety grains, including ancient and heritage ones too. I have started to experiment with some of them.
Here is a lovely Cream emmer loaf. Emmer is one of the most ancient grain, has a beautiful colour and a delicate taste👌

Photos from Cultured Bread Bakery's post

17/06/2022

34C today here! Having the oven on wasn't refreshing for sure😂
Enjoy your sourdough goodies!

10/06/2022

Naturally leavened sourdough goodies.
DM for details on how to order.

20/05/2022

A selection of sourdough goodies.
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06/05/2022

Sunny sourdough day

22/04/2022

Friday's sourdough parade🤩

15/04/2022

Happy Easter!

01/04/2022

Are you tempted?
Ask for my weekly newsletter to find out how to place an order.

25/03/2022

First load this morning. Looking good, half way through!

18/03/2022

I was testing some UK grown Ancient grains this week.
Emmer & Spelt are both heritage wheats. Light and wholegrain loaves.
Still a lot to learn about using these lovely flours.
Flours were from Freshflour. 🙏
Check out their website and learn about their almost unique approach respecting the soil, the farmers and millers.

11/03/2022

Thank you for all your orders this week, helping towards donation for the people fleeing war in Ukraine. 🇺🇦💛💙
Special bakes were
Ukrainian pampushky
Help Ukraine loaves

06/03/2022

This Friday I am donating 50% of my sales to UK for UNHCR charity, helping Ukrainian people in desperate needs as they are fleeing the war. If you live near enough to Chigwell, Essex, to enable you to collect your goodies, please ask for my menu or send me your email address to be included in my customer's list. Spread the words to your family, friends, neighbours, colleagues, clients.
My menu includes a special 'Help Ukraine loaf' and their traditional garlic bread - pampushky. All sourdough.
Feel free to share the post.
Thank you for all your support.

04/03/2022

Each Friday I bake to order for local collection. Everything is made with sourdough, no additives, no nasties.
Please help desperate people, fleeing Ukraine, by buying a loaf or a few from me next Friday ( 11th March 2022).
50% of all sales will be going to UK for UNHCR charity.
Order an item for your family, friends. Spread the words and ask your colleagues, your neighbours to take part.
Contact me and I'll send you the menu this Sunday, for Friday's collection.
Thank you.

25/02/2022

It's , organised by The Real Bread Campaign you can find lots of very useful info on their website, regarding bread without additives, and their continuous campaign.

18/02/2022

Keep safe, don't let Storm Eunice catch you out.
Enjoy some goodies instead.

11/02/2022

Rye, Spelt, Beetroots, Easter loaves and more.

04/02/2022

It's time to enjoy some Easter loaves as well as your weekly breads.

28/01/2022

Beautiful, long fermented sourdough brioche👌Have you ordered yours?

21/01/2022

A variety of sourdough goodies waiting to be collected 👌😎

14/01/2022

Have you ordered this week?
All sourdough
🥨🥖🍞

07/01/2022

First bake of 2022😎
Happy New Year to all of you!
You can order your goodies each week by Tuesdays, to collect on Fridays.
All sourdough, with natural ingredients only.

31/12/2021

Thank you for all your support!
Let's hope for a much better 2022!
Happy New Year! 🍾🥂🤞

17/12/2021

Sourdough 🦓 🦓🦓, 🥖🥖🥖and 🎄🎄🎄🎄

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My Sourdough Journey

I began my research, learning as much as I could and enrolled onto a course at Bread Ahead Bakery & School in Borough Market, London. Here I learnt a great deal about sourdough culture, bread making and the importance of using high quality flours.
The Kovászlabor bakers group also help me continuously and I have been fortunate enough to make many friends through this - a lot of them being award winning professionals.

At my home, I practised relentlessly. Baking as much as I could in my spare time, making mistakes and learning from each of them. I was very lucky to be able to visit a lovely little bakery with the friendliest owners in Bournemouth called M’s Bakery. They are this year's World Bread Award Winners and continuing on from this, I attended The Sourdough School in Northamptonshire, run by Vanessa Kimbell. She is one of Britain’s most influential Sourdough experts and my passion for Sourdough grew tenfold after meeting her.

I am very passionate about my baking and I hope to share this with whoever I meet.
To many, sourdough means a heavy, dense bread. Did you know commercial yeast was only discovered in the 19th century? Great bread and pastry has been created well before this time, and the only available fermenting agent was wild yeast, meaning sourdough. This means almost everything is possible using only sourdough. It takes much more time, knowledge and respect for the dough to be able to get good result however sourdough is so much healthier and kinder to your body. During the slow and long fermentation, the gluten breaks down, resulting in a more nutritious, easily digestible and gut friendly end product. Making sourdough is a labour of love as it typically takes at least 24 hours, or more from start to finish. It contains only 3 ingredients: flour, water and salt. Nothing more, nothing less.

I plan to bake many different types of sourdough breads and each week I’ll be making a "Bread of the week", which will of course vary from one week to another.

If you are interested in placing an order, please contact me. A weekly email shall be sent out to those on the mailing list with a choice sourdough goodies that will be baked to order on certain days. Baked goods can be collected from my home or delivered within a 1 mile radius, subject to a minimum order.

Special orders can be placed as well for occasions, please ask.

Please be aware that while I can omit certain ingredients according to preference, I cannot cater for any allergies whatsoever. I bake in my own home so cross contamination with allergens are unavoidable.