Small 50/50 Wholemeal / White Sourdough (400g)

A beautifully balanced 50/50 sourdough, combining white and wholemeal flour for a loaf with depth of flavour, a crisp crust, and a tender, satisfying crumb. Made with South Warwickshire flour from Charlecote Mill when available; otherwise we use high-quality organic white and wholemeal flours.

Our 50/50 Classic Sourdough brings together the best of both worlds — lighter and more open than a full wholemeal, with more character and flavour than a white loaf.

Naturally leavened and slowly fermented, it develops a gentle tang, a well-baked crust, and a soft, even crumb with just enough wholemeal texture. It’s an easy everyday loaf that works equally well for toast, sandwiches, or simply torn and eaten warm with butter.

Local flour, whenever we can

When it’s available, we use locally milled white and wholemeal flour from Charlecote Mill, the last working watermill in South Warwickshire. If local flour isn’t available, we switch to carefully chosen organic white and wholemeal flours so the loaf remains consistent, flavourful, and well balanced.

Key details

Size: 800g loaf
Type: Naturally leavened 50/50 sourdough
Flour: South Warwickshire white & wholemeal flour from Charlecote Mill when available; otherwise organic white & wholemeal flour
Ingredients: Flour, water, salt
Allergens: Contains gluten (wheat)

Serving suggestions

Excellent toasted with butter, honey, or jam. Makes a versatile sandwich loaf and pairs beautifully with soups, salads, and everyday meals.

Storage & freshness

Best enjoyed within 3–4 days. Keep cut-side down on a board or in a bread bag. For longer keeping, slice and freeze — it toasts beautifully straight from frozen.