OXFORD SOURDOUGH (1kg)
Lawlor’s Sourdough has become something of an Oxfordshire speciality amongst local restauranteurs. No short cuts are taken, all natural and high quality ingredients are used and the time traditional methods employed. Autolysing, temperature control, high hydration levels and a long fermentation ensures acetic and lactic acids are produced in the right quantities to give our sourdough the Lawlor’s signature flavour.
Allergens: Strong white flour (gluten), Rye (gluten).
Produced in an environment which uses sesame seeds.
