[basel_title title=”What makes our bread so special and unique?” after_title=”At Dudleys we use locally grown wheat from the fields on the Cotswold Hills, Oxford, surrounding the mill of our flour supplier: Matthews Cotswold.”]

We’re focused on inspiring healthier living through healthier choices. All of our delicious sourdoughs are made using pure, natural ingredients from certified organic farms. Our flour is milled using a traditional stoneground method. This method of milling avoids overheating and dehydration, thereby retaining nutrients and wheat germ. The 48 hour fermentation of our sourdough starter allows beneficial lactobacilli to fully develop, which aids digestion.

Simple, Certified Organic and no nasties.

Each bread has its own character. The flavor complexity scale that follows indicates the degree to which different processes result in bread with more complexity of taste.

We want to emphasise that the most important ingredient for making good bread is plenty of time. Managing dough fermentation to get the best results means finding the perfect balance of rising time, proofing time, dough temperature, ambient temperature, and amount of leavening in the dough.

Sourdough starters are referred to as “ferments” or “cultures”, which are complex ecosystems composed of multiple species of yeast and lactic acid-producing bacteria, whereas ordinary baker’s yeast is a single variety of manufactured yeast that can make dough rise fast without complete fermentation.

Sourdough bacteria are lactic acid-producing bacteria (lactobacilli) that are also found in numerous other fermented foods (like yoghurt). These bacteria (which need a minimum of 12 hours to ferment) produce many benefits including increasing the nutritional value of a food. They also create the wonderful unique flavours and textures of real sourdough.

The pH of sourdough is around 4, where as the pH of Baker’s yeast is 5.5 to 6. Pathogenic microorganisms such as botulism, E. coli and moulds cannot reproduce in an environment with a pH below 4.6, this keeps sourdough bread mould free naturally (no artificial preservatives).

Dudley’s naturally leavened sourdough is easily assimilated by the body, so is often recommended by health care professionals. Sourdough cultures contain multiple species of yeast and lactic acid-producing bacteria, which help control yeast overgrowths.

Another health benefit of sourdough bread is that it has a lower glycemic index. Dudley’s sourdough bread’s glycemic index is also lower because the flour is stoneground, which means it has larger flour particles

Bertie Matthews, Mahir Kilic & Paul Matthews inspecting the harvest above the mill at Oxford, England.

To achieve consistency it’s imperative that we use the same flour each time, as you need to get a feel for the flour and develop a relationship with it.

We are proud to announce that we are partnered up with Matthews Cotswold Flour Millers which is one of the last remaining family owned specialist flour mills in the UK.

Matthews Cotswold Flour “FWP Matthews Ltd” is one of the last remaining family owned specialist flour mills in the UK. The Matthews family have been trading grain in the Cotswolds since the early 1800s. Marmaduke Matthews built a unique skill in testing and trading grain. This knowledge has been passed down over 200 years of Matthews farmers and millers.

Matthews Cotswold flour mill is still owned and run by father and son team Paul and
Bertie Matthews, the 7th and 8th generation of Matthews.