All of the bread that I make normally contains only four basic ingredients, flour, water, salt and yeast.
There are no additives used such as inhibitors, improvers or enzymes normally found in commerically made bread.
I may often add ingredients such as nuts, seeds, fruits and grains. Oils and butter are sometimes added in small quantities.
The flour used is mainly organic with most of it being sourced from Shipton Mills.
The traditional breads are made using fresh yeast or dried active yeast, I never use instant yeast.
Sourghdough bread’s made using wild yeasts are considered to have more flavours and be more digestible because of their long fermentation prior to baking.