Launched in 2013, Sourdough September encourages people worldwide to buy authentic sourdough bread from small, independent bakeries or even have a go at baking it themselves. The event is advocated by the Real Bread Campaign, an organisation that works year-round to ensure traditional bakeries are given the credit that they so richly deserve.
Our Superb Sourdough
We currently stock three stellar sourdough loaves in our online bakery. The rich pain au levain, the malty Rye, and a handy gluten-free alternative. All of our loaves are crafted by an intimate team of traditionally-skilled bakers at Aston’s Bakehouse, located in the rural village of Inkpen, West Berkshire. Owner Syd Aston was one of the pioneering organic bakers in the United Kingdom. Syd is passionate about producing handmade, artisan loaves of bread whilst having a minimal negative impact on the environment. The care that goes into each individual loaf is reflected in their taste and versatility.
Image: Aston's Pain au Levain Sourdough.
What We Recommend
Its versatile nature makes Sourdough a dream larder staple for any cook. A brunch legend, use as a wholesome, sturdy base for crisp smoked streaky bacon, fresh organic egg, and nutty white mushrooms. Looking for something a little lighter? Sprinkle chilli flakes atop poached eggs and accompany them with sliced butternut squash, curly kale, and peppery rocket.
Feeling adventurous? Push the boat out and cram a hollowed-out loaf with creamy Cotwswold brie and halved cherry plum tomatoes. Garnish with lashings of rich plum and cranberry chutney and/or organic basil pesto before baking in the oven for a mouth-watering, gooey centre. Don’t fret about the leftover remnants of bread. Simply divide the excess dough into small chunks on a baking tray before adding a few healthy glugs of organic olive oil and a generous seasoning of salt and pepper. A quick turn in the oven and you’re left with crispy golden croutons, perfect for a seasonal soup or salad.
Test the versatility of our loaves by crafting a summer pudding. Soften assorted summer fruits with caster sugar and allow the bubbling mixture to soak into slices of your sourdough. Press down and refrigerate for at least six hours and serve with your choice of cream for a crowd-pleasing dessert.
We hope you’re inspired to create your own Sourdough-based masterpiece now. Be sure to show us what you’re going to be munching on by tagging us in your posts!