The proof
A crumb is a record of its own fermentation.
Scroll is time. As the wild culture fills the dough with gas, the walls thin and the holes open — the same curve every one of our loaves rides overnight. The loaf on the right was mixed without starter and never rose. Nothing else is different.
Live crumb — a seeded fermentation model, rendered from the proof curve. With reduced motion on, both slices show at full proof.
This week's bake
Four things, done properly.
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Wholegrain sourdoughCalder Country
Open, custardy, holes you can see daylight through.
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100% rye, maltedDark Malthouse Rye
Tight and moist — rye holds its gas close.
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ViennoiserieLaminated Croissant
Honeycomb — every layer its own cell.
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Multigrain sourdoughSeeded Hearth
Open but anchored — the seeds pin the walls.
Milled here, most weeks
We grind our own flour and grow our own sour.
A tabletop stone mill runs three mornings a week, so the wholegrain in a Thursday loaf was a whole berry on Wednesday. The starter is a decade old and lives in a crock by the oven. Nothing is rushed, because fermentation does not take instruction.
- Stone-milled wheat & rye, most weeks in-house
- Wild leaven only — no commercial yeast in the sourdoughs
- 18–24 h cool fermentation on every loaf
For kitchens & counters
Wholesale bread, baked to your service.
Standing orders for restaurants, cafés and farm shops across Hartsmere. One delivery a day, invoiced monthly.
See wholesaleVisit the counter
14 Calder Row, Hartsmere
Thursday to Sunday, 8 till 1 — or until the shelves are bare, which on a Saturday is usually 11. Come early for croissants; they do not last.
- Thu
- 8:00 – 13:00
- Fri
- 8:00 – 13:00
- Sat
- 8:00 – 13:00
- Sun
- 8:00 – 13:00
- Mon–Wed
- Milling & baking
Journal
From the bench
- The mill
Milling our own, three mornings a week
Stone-milled flour goes stale faster than most people think. That's the whole reason we grind our own — and why the Thursday loaf tastes of more than wheat.
- Fermentation
Why the crumb opens
An open crumb isn't luck. It's gas, and the gas is a record of how the dough was fermented — which is why you can read a loaf by its holes.