2 min read
The 48-Hour Ferment: Why Chiltern Sourdough Takes Its Time
Why our 48-hour ferment rests two full days in cold retard before it ever touches the oven — the quiet chemistry behind Chiltern sourdough flavour.
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Field notes from our kitchen
Recipes, craft notes, and behind-the-counter stories from Chiltern Bakery & Cafe.
2 min read
A Morning at Chiltern Bakery: Four A.M. to First Loaf
Four in the morning at Chiltern Bakery: what the first hours before sunrise look, sound, and smell like, from the deck oven to the coffee grinder.
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