Flavours Essences And Extracts
Make your bake irresistibly tasty with these fine essences, extracts and flavourings.
8 Products
- Limited
- The Sourdough School
£13.00The quality of olive oil matters and with the Pomora olive oil you’ll find no compromise.
Grown in the southern parts of Italy (Campania), the oil is bottled (250ml) immediately after harvest to lock in a golden fresh taste. Furthermore, the oil is unfiltered, with a fresh green colour and a distinct and enticing aroma.
In short, it’s the perfect accompaniment for your sourdough bread.
- £24.00 – £136.00
Potentino olive oil is made from a blend of Olivastra Seggianese, Frantoio, Pendolino, and Lecino olives. They are picked while still green or just as they turn black, in late October and early November.
The olives are rushed to the press to keep the oil fresh. At the award-winning Frantoio Franci, they are cold-pressed in small, separate batches for top quality.
- £2.10 – £6.69Diastatic malt flour is a baking booster that adds a sweet touch and helps dough rise better. Made from sprouted barley, it’s packed with enzymes that break down starches into sugars, feeding the yeast in your dough. This gives bread a golden crust, better texture, and helps it stay fresh longer. Just a small amount is enough – usually 1-2% of your total flour weight. Great for bread, pizza, and bagels, diastatic malt flour is the secret to bakery-style results at home!