Category Archives: Sourdough

Baking With Scottish Heritage Flour: Why is it Different?

This heritage flour is special. Apart from its above-average mineral content, it has: a full, satisfying flavour without the dry dustiness of some wholemeals gluten that is naturally softer, less stretchy and more extensible (and arguably more digestible) than in common breadmaking flours How come? It’s all down to the interaction of two factors – climate and […]

Why Bake Sourdough?

Sourdough is a culture of yeasts and beneficial bacteria that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they raise the dough more slowly. The lactic acid bacteria (LAB) also require many hours of fermentation to work their wonders. Real sourdough is very simple, […]

Scottish Bread Championships 2019

For the second year running, the overall winner of the Scottish Bread Championships triumphed with a loaf made from Scotland The Bread’s heritage flour. Wild Hearth Bakery’s wholemeal sourdough loaf was in one of the most popular of the seven categories, ‘Bread from Scottish-Grown Flour’. The Supreme Champion award crowned the Perthshire-based bakery’s haul of […]

Sourdough Hot Cross Buns

Hot Cross Buns

This is a sourdough version of the Hot Cross Bun recipe from Bread Matters by Andrew Whitley. The process takes longer than the yeasted version, naturally, but the resulting buns are full of flavour, with a characteristic slightly chewy texture. Made with Scotland The Bread heritage wholemeal flour, they will taste all the better. The recipe […]

Bakers Feed Back on Scotland The Bread Heritage Flours

To mark the launch of our heritage flours, we sent samples to some of our most trusted bakers to gain valuable feedback. The flour is softer than normal breadmaking flour (we have put together tips and advice on handling it for best results and a longer post on why it’s so different), so it was […]