Fosterton Farm Bakery Information
At Fosterton Farm Bakery the bread is made by a careful process of fermenting freshly milled bio-dynamic grain with sea salt and rain water for a minimum of eight hours. This is known as leavening the dough. This long fermentation assists the breakdown of proteins and minerals to make them more digestible and develops the natural flavour of the grains. The result is a range of healthy, delicious loaves which are light, soft and substantial to eat.
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