Nourishing bread made in the traditional way - slowly with understanding and love
Wild yeast, long fermentations and organic flours create breads with personality in distinct contrast to bread made in a hurry from cultivated yeast, quick techniques and cheap flour.
Cultivated yeast was not commercially available until the end of the 19th century; prior to this, people relied on natural yeast for fermenting bread. The difference between cultivated yeast and the ones you find in nature is purity. With purity comes control, wild yeast is less predictable and the micro-organisms in wild yeast leaven embody biodiversity to create breads with a unique flavour.
Many commercial bakeries use the 'Chorleywood process' which relies on high-speed mixing which agitates the dough so as to reduce the fermentation period. A long fermentation releases the nutrients and develops the flavour of the bread.
Wheat has been cultivated for high yield in intensive growing conditions with little regard for nutritional quality. Modern varieties of wheat have 30-40% fewer minerals than traditional ones. A recent study showed that organic stone ground flour had 50% more magnesium and 46% more zinc that conventionally grown roller milled flour.
The bread is crafted in the Penrhos Kitchen from organically sourced ingredients and slow fermentations creating loaves of character and individuality.
Breads available include sour dough rye and sour dough rye with currants and walnuts.
Cakes
Eostre Cake
New life emerges, sap rises, buds shoot and spring flowers bloom in celebration of Eostre, the goddess of spring.
Eostre was also the anglo saxon goddess of the dawn from whom East (where the sun rises) got its name. Eostre comes into your life with a message of personal growth and development.
The Penrhos Eostre cake is full of ingredients that help support renewal, growth and rebalancing - not just in the spring but all year round.
Order from our organic shop or give us a ring on 01544 230720.
