Sourdough Revolution Breads

The Bread

Lots of modern bakeries talk about their heritage, the generations of family bakers that have passed through their doors, their ancient techniques passed from father to son and their decades old starters and natural yeasts. At The Sourdough Revolution its different, we are different. As a brand new company with brand new skills we are working out our way. We take the best ideas from the best bakers that we can find and integrate them into our own Sourdough Revolution Bread.

No additives, no commercial yeasts, no compromise. We make every loaf by hand using techniques born from trial and error, research and patience.

The Signature White Loaf

100% White flour*, water, sea salt.

Each one is made by hand. Each one has its own unique features. They all have the same distinctive flavour. A thick, crunchy, dark blistered crust, a light, open, sour crumb. 

It just needs salted butter but is a perfect accompaniment to any meal.

The Cotswold Crunch

Cotswold Crunch flour*, malted wheat, malt and rye flour, water, sea salt.

This is our take on the traditional Granary Loaf. A beautiful, light crust and an open crumb with a distinct malted flavour. 

Toasted with honey its in a league of its own.

The Wholemeal Loaf

Organic Wholemeal flour, white flour, water, salt.

A truly wholesome loaf, fermented for a minimum of 24 hours to give a deep, sour flavour. This loaf has a chewy, thick crust and a tangy, sour crumb. 

Perfect if you enjoy a more flavoursome loaf.

Matthews Wholemeal Flour is Soil Association Verified Organic

Spiced Fruit Sourdough

Wheat Flour*, Sultanas, Raisins, Mixed Spiced

A delicious spiced fruit sourdough, perfect for breakfast or why not try it with a chunk of cheddar!

The Baking Process Explained

Simple ingredients treated with care and attention

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* By law all uk conventional white flours are fortified with the vitamins and minerals: Calcium Carbonate, Iron, Niacin (B3) and Thiamin (B1)