THE SOURDOUGH REVOLUTION

 If there was one craze that swept the nation during the long months of the Lockdown, it was sourdough. Whether you sampled the delightful loaves at your local bakery for the first time, or had a stab at cultivating your own, beautifully bubbly sourdough starter, the UK was gripped by a feverish desire for freshly-baked bread.

 Something that we constantly looked forward to during Lockdown (and still do!) was our weekly visit to the wonderful team at The Sourdough Revolution to pick up one of their fabulous loaves of bread. This brand new Cotswolds bakery is pushing boundaries in bread-making by putting their own personal spin on centuries-old techniques and traditions, with outstanding results.

 Unlike many bakeries today, who’ve often passed down their craft from generation to generation, as a new company The Sourdough Revolution pride themselves on innovation, favouring bread making techniques born from trial and error, patience and what works best for them. One thing’s for certain – this isn’t your average supermarket loaf of bread. No commercial yeasts, no flavourings or additives, just the good stuff: flour, water, salt.

 We have a huge amount of admiration for what The Sourdough Revolution are doing – not least because their passion for their craft embodies everything we stand for here at Vigour and Skills. Plus, they use only the finest, locally sourced grains for their breads, which makes the operation sustainable, low impact (and downright delicious).

This week, we were lucky enough to spend some time behind the doors at The Sourdough Revolution, speaking to founder Max Abbott about the origins of the bakery and his hopes for the future. If you are ever passing through the The Cotswolds, I urge you to make a detour to this fabulous bakery – the bread that they make is truly heavenly.

Beatrice.

For more information on Sourdough Revolution please click here

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