Extending the choice of bread from local suppliers sold by TFC
Submitted by Helen Wright on Sun, 18/10/2009 - 20:02.
LocalFoodNews | Archive
Information from The Oxford Bread Group:
Our 'Oxford loaf' is a sour dough / yeast mix, that has a long fermentation process, at least 4 hours, as opposed to supermarket bread, which has a 20-minute fermentation. The benefit of a slow ferment is that enzymes are given time to break down some of the proteins, which in their raw state many experts believe are responsible for the rise in coeliac disease.
The loaf itself is made from a mixture of different varieties of wheat, including spelt and emmer wheat, grown organically, by a local farmer. No flour improvers or preservatives are used, but you will find that the bread stays fresh for about a week, if kept in the fridge.
We will be offering samples of the bread for customers to taste at all of the markets this week,19th to 24th October. This will help us gauge the likely demand for regular supplies of these loaves. We look forward to hearing your comments.
Our 'Oxford loaf' is a sour dough / yeast mix, that has a long fermentation process, at least 4 hours, as opposed to supermarket bread, which has a 20-minute fermentation. The benefit of a slow ferment is that enzymes are given time to break down some of the proteins, which in their raw state many experts believe are responsible for the rise in coeliac disease.
The loaf itself is made from a mixture of different varieties of wheat, including spelt and emmer wheat, grown organically, by a local farmer. No flour improvers or preservatives are used, but you will find that the bread stays fresh for about a week, if kept in the fridge.
We will be offering samples of the bread for customers to taste at all of the markets this week,19th to 24th October. This will help us gauge the likely demand for regular supplies of these loaves. We look forward to hearing your comments.