Crumbs Country Sourdough is adapted from Chad Robertson's Tartine recipe. It has 20% wholemeal flour which gives it a sweeter, earthier flavour but the high percentage of white flour allows it to maintain its lightness and open crumb. It's made from just three ingredients: flour, water and salt. This is the bread we use for most of the artisan sandwiches at Crumbs cafes.

Storage

Day 1: Obviously it's the best on the day

Days 2-4: Keep your sourdough at room temperature in an air-tight container. It doesn't like being in the fridge!

4 weeks: Crumbs sourdough freezes really well for up to 4 weeks. Slice it and put in a freezer friendly plastic bag. When you want to have a slice, toast it straight from frozen on your usual setting for sourdough bread but press the snowflake button for the defrosting function.

To refresh a whole loaf, defrost it completely and warm up in a low oven (150C, no fan) for about 15 minutes. Enjoy!