NO.1 WHITE SOURDOUGH BREAD

Time is the vital ingredient when it comes to making bread, especially with our Waitrose & Partners No.1 Sourdough. Artisan bakers use a 10-year-old levain starter then knead, shape and slowly prove each loaf in traditional baskets for that distinctive shape

THE BEST INGREDIENTS

The organic flour used in our sourdough comes from Shipton Mill in the Cotswolds, where the grain is harvested at just the right time before being milled, using traditional techniques that preserve as many nutrients in the grain as possible. 

REAL BREAD

Skilled artisans at Celtic Bakers in north London add water to the flour, along with two different kinds of starter, one wheat, and the other rye: they’re both more than 30 years old. After the first rise, the loaves are shaped by hand before being placed into the same kind of bamboo proving baskets that have been used for centuries. When they emerge from the vast, stone-floored ovens, the loaves are rested before being sliced and bagged, and delivered to our stores. 

With its crisp crust, chewy, open crumb and distinctive depth of flavour, our No.1 Sourdough is everything proper sourdough should be. How do we make sure every loaf is a pleasure to eat? It’s all in the quality of the ingredients, the skill of artisan producers and, the most important element of all: time. 

 

WAYS WITH SOURDOUGH

You can’t beat sourdough just toasted and spread with thick, cold butter – but it’s irresistible in this melting cheese and chilli toastie.

Go to Chilli cheese sourdough toasted sandwich recipe

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