Cereal magazine, sourdough, a historical process

For over 5000 years, people have brought together flour and water, waited for the mixture to ferment and used the resulting gases as leavening to make dough rise. A sourdough loaf has the gravitas of an ancient oak with the flavour depth of aged bourbon.

Over time, its conserved culture matures like a good red, but it never spoils. The process of making sourdough represents a centuries old technology of preserving yeast and bacteria for long periods of time.With its sharp acidulated tang brought out by lactobacilli and thick, chewy texture, sourdough presents a complex and hearty eating alternative to the mass produced bread so prevalent in our daily diets.

We recently travelled to the village of Chipping Sodbury to converse with Tom Herbert of Hobbs House Bakery about the process he goes through when making sourdough. From the age of four Tom Herbert has been making bread. Flour is in his blood. When he talks about breadmaking, and the heat and energy that drew him to work for the family bakery, his rugged features take on a boyish glee.

Late in the morning, his dad Trevor joined us to add his opinion to the conversation. It was interesting to see father and son standing together, a passionate glint in their eyes, discussing the key steps to making a good sour dough loaf.

Read the full article at – readcereal.com/features/sourdough

Newsletter sign up

Delivery & Returns


We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 


We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.


We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.