Wild Yeast Bakery
Artisan bakers and sourdough specialists. We offer breadmaking courses for individuals, families and corporate groups, sell sourdough cultures and consult to restaurants.
UKTV Local Food Hero 2007, recently on Ready Steady Cook as sourdough expert, and baked for House of Commons. Featured in The Guardian, the Food Programme and Radio Wales, member of the Real Bread Campaign and recommended by Dan Lepard.
Terms for course bookings at wildyeastbakery.co.uk.
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Products to buy online
| banneton - 500g | each | £8.49 | Add | |
A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. For 500g dough. 23x12cm.
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| banneton - 0.75kg round | each | £9.49 | Add | |
A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. Leaves pattern on loaf. For 0.75kg dough. 18.5cm dia. | ||||
| banneton - 1kg round | each | £11.99 | Add | |
A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. For 1kg dough. 23cm dia. | ||||
| banneton - 1kg oval | each | £11.99 | Add | |
A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. For 1 kg dough. 26x15cm. | ||||
| Baking thermometer | each | £13.95 | Add | |
A crucial tool - used to probe the core of the loaf to know if it's ready to come out the oven - tapping the loaf does not work! Look for at least 90C. Also good for flour, water and dough temperature. A 'must' for the serious baker.
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A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. For 500g dough. 23x12cm.
A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. Leaves pattern on loaf. For 0.75kg dough. 18.5cm dia.
A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. For 1kg dough. 23cm dia.
A woodpulp banneton for proving softer doughs. Slighthly absorbent so dough does not stick. For 1 kg dough. 26x15cm.
A crucial tool - used to probe the core of the loaf to know if it's ready to come out the oven - tapping the loaf does not work! Look for at least 90C. Also good for flour, water and dough temperature. A 'must' for the serious baker.
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