Tracebridge Sourdough
Bread baked in wood fired masonry ovenRose Cotage, Tracebridge, Somerset
Now avaliable,
Short breaks in our caravan in the quarry Find out More
Tracebridge Sourdough
Welcome
Tracebridge Sourdough is our bakery on the border of Somerset and Devon, five miles from Wellington. Established in 2008, we built a wood fired brick oven behind our cottage in the woods on the edge of a redundant slate quarry. We started making sourdough bread and pizzas for friends but word spread and now we make bread for two Farmer's Markets a week and provide a range of informal apprenticeships and classes for would-be bakers. Few knew what sourdough was a couple of years ago, but thanks to celebrity bakers and thoughtful press coverage many more now seek out our bread for its great taste, lack of additives and its keeping qualities; a loaf made simply from organic flour, salt and water.
Our next Sourdough Classes are Tuesdays April 29th, May 27th, June 24th, August 19th, October 14th, 10.30-5pm (or a little earlier if the baking finishes early). We will also be running a Sweet Dough and Pastry Class on Sunday September 28th. If you are a group of five it is possible to schedule a date that suits you on a Sunday, Monday or Tuesday.
Visit us at Wiveliscombe Farmers Market (Saturday) or join a small group to learn about making sourdough at home on one of our classes. We now have a sweet dough and pastry class and classes in lacto fermenting and preserving too.
On Radio 4, Food Programme.
You can listen here to the story of ex-baking apprentice Alex Poulter's 200mile trip to collect the ingredients for a 'connect loaf' for the Bristol Food Festival, including stopping off here for the sourdough starter, on BBC Radio 4's Food Programme, broadcast Sunday May 3rd.
Click here to listen to the show ( It starts 2mins and 15 seconds in)
Alex was apprentice here two years ago. He set up East Bristol Bakery in 2012 and his connected loaf, made with Cornish Sea Salt , Devon honey, Tracebridge Sourdough starter, Sharpham Park spelt flour and Mendip Spring Water featured in the Food and Farming Awards ceremony.
Gordon Woodcock and Katie Venner
Want to know more about Sourdough, The Real bread campaign has an interesting section one their website, click here to read more.
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Real Bread Campaign
Starting with a basic definition of Real Bread being made without the use of any artificial additives, the Campaign seeks, finds and shares ways to make bread better for us, better for our communities and better for the planet.
Sourdough Classes
Raw Classes and other food classes
Team Building Days in the Bakery