handcrafted delicious sourdough
While I manage a few unexpected ‘life events’ over the next few weeks, ordering from the website will not be possible. However, I intend to continue to deliver loaves to Juniper each Tuesday and Friday so please do head to the shop and get a loaf from there. You can call Juniper on 01730 263222 for an update on what is available if you wish.
Thanks for your patience!
JUNIPER is at 16 LAVANT ST PETERSFIELD GU32 3EW
NEXT BAKES: Friday 5th April then Tuesday 9th April
Call JUNIPER on 01730 263222
Real sourdough bread is real food
The Real Bread and Food Company is a small bakery in rural Hampshire specialising in sourdough breads. We use organically grown flours and seeds to which we add only water, natural sea salt and a dollop of our 85 year old sourdough culture to create a variety of loaves. These loaves are picked up direct from the bakery or distributed fresh from the ovens to JUNIPER (our shop on Lavant St Petersfield), and local cafes and restaurants.
Crust you can trust
Real sourdough bread is really good food – highly nutritious and gut friendly. We use organically produced flour and seeds because this is better for the environment and it results in better, healthier bread. Because ‘food miles’ matter, the ingredients are sourced from as close as realistically possible; additionally, we only deliver locally. The electricity powering the bakery is from 100% renewable sources.
REALLY GOOD FOOD
A sourdough starter is simply made of flour mixed with water, which has been left to ferment. This fermentation is a process where the flour is broken down by the action of microorganisms – harmless bacteria and wild yeasts that are naturally present on the grains and in the air and all around us.
The action of the microbes on the flour grains, releases bubbles of carbon dioxide, which, trapped by the gluten matrix, makes the bread ‘rise’. Usefully this process enables the dough to release more nutrients, become more digestible, tastier and with a better texture than the bread we have sadly become used to.
More valuable than gold
Following a tradition – Using a sourdough starter to make bread is not ‘new’, indeed it has been a traditional method all around the world for thousands of years – magically transforming ground grains in to easily digestible doughs. In more recent history, at times during the Gold Rush in California, sourdough cultures were considered more valuable than gold itself, travelling with the gold-hunters, kept warm and alive close to their bodies, prized for its ability to transform flour and water into life sustaining food!
