The Stirchley Loaf

After attending “The Rise of Real Bread” conference in 2009, Tom resolved to quit his old job and match his profession to his surname. He created this loaf to celebrate helping to launch the Stirchley Community Market in 2010. Adding grated raw potato gives the bread a moister crumb, which together with the sponge and dough method prolongs its shelf life. Artificial-additive-addicted industrial loaf manufacturers take note!