As usual we have a cross section of new members to bring to you this week.
Adriana’s Sourdough conscious bread, Scarriff, Co Clare
Adriana’s Bread is made using own Sourdough culture mixed with flour ( rye or spelt) water, oil, salt and seeds.
Rye bread is mainly wholemeal organic rye flour (100% – no other flour is added) and combination seeds as caraway seeds, linseeds, pumpkin seeds.
Spelt range has more variations whether it could be wholemeal or white spelt flour or different seeds as linseeds, sesame seeds, poppy seeds and walnuts.
Dough is placed in thins and left ferment for 12 hours.
Her bread is available in Mountshannon Saturday Market and in the Smallholder’s Market Scarriff.
Fallon & Byrne, Dublin
Their Real bread has only four – flour, water, yeast and salt. That’s it. No more, no less. With the exception of the moreish flavoured breads like walnut, honey & raisin and seaweed. The best quality ingredients are then perfected by their very ardent, and very French, master bakers.
Their breads are proved for 24 hours (48 hours in the case of the rye bread). This makes for bread that is deliciously crusty on the outside, with a light and airy centre.
The breads are available in their store on Exchequer Street and they also supplies the breads used in the sandwiches at the Fallon & Byrne deli, as well as in the restaurants on Exchequer Street and in the People’s Park, Dun Laoghaire.
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Good to have both of you on board 🙂