I found this article online and although it is a bit tricky to read on the screen I think it fairly persuasively sums up the advantages of slowly fermented bread over bread produced using the superfast Chorleywood Baking Process which most industrial and supermarket bakeries use. The list of additives regularly used in industrially produced bread is particularly frightening.
"Bread has been referred to as the staff of life, but that was before the advent of modern production techniques. In the early days of milling, flour was produced by crushing the whole grain between stone rollers. The stone rollers were usually driven by wind, water or oxen power and moved slowly without generating heat. Vitamins and minerals... link removed after further consideration! Please refer to comments below"
Cat Lane bread is made with only four basic ingredients - Flour, Water, Seasalt and Yeast. We use only organic flour much of which is stoneground and UK grown, notably the wholemeal and speciality white flour used in our Campagnes, ciabattas, focaccias and baguettes. We use no artificial flour improvers and opt for a slower acting craftbake yeast. Our rye loaves and campagnes contain only our own sourdough starter and no added yeast at all. If you like sourdough and are interested in starting your own then you'll find a useful discussion including some easy-to-follow steps on sourdough starters on the Cat Lane Facebook page under the discussion tab. Let us know how you get on.
Here's an update on when and where you can buy Cat Lane bread in Sheffield:
Freshly baked bread is delivered daily to Beanies, Down to Earth and Zeds.
In a Nutshell on Chesterfield Road takes bread on Mondays, Wednesdays and Fridays.
Airy Fairy on London Road and New Roots on Glossop Road has bread on Mondays and Thursdays
Crumbs in Woodseats has bread on Thursdays.
You will also be served Cat Lane bread in the Showroom Caféblog comments powered by Disqus