SeaGull Standard White Batard

Our standard sourdough bread  consists of unbleached stone ground white wheat flour envigorated by a small addition of home-milled wholemeal wheat and rye flour. The baked loaf is the culmination of a 36 hour dough fermentation and development process. It produces an open crumbed longlasting robust loaf. Named after a house on the side of the mountain in Betty’s Bay where this bread had its beginnings some 15 years ago.