🥖 Peber’s Artisan Sourdough Knead-Mie Bread Mix in :

 1 kg and 2 kg pouches

🔬 What is Knead-Mie?

Knead-Mie ("La mie de pain" translates from French to "bread crumb" or "inner part of a bread loaf while “Pain” is the French word for "bread"," in English) is several precision-formulated sourdough traditional French base-mixes, complete and designed to take the guesswork out of natural fermentation. It preserves the character of wild yeast and lactic fermentation while giving you: A reliable rise and complex flavour profiles with open crumb structure with always a crisp, caramelized crust

Description: Enjoy the rich, authentic flavour of traditional sourdough without the long wait. Our Artisan Sourdough Bread Mix is expertly crafted with a blend of premium flours and natural fresh active and strong 1965 sourdough starter culture for that deep, tangy taste and rustic crust every artisan loaf should have. Just add the Mother, water, our mix, and bake—no starter maintenance required! Note that any starter is sold with its own refreshing flour.

✅ Key Features:

• 🌾 Made with Unbleached Bread Flour : White T65 flour, Light T80 wholemeal, Whole T130 Rye / Organic T80 Spelt / Full T150 strong wholemeal and various mixes such a Chestnuts, Corns etc.
• 🌿 Natural 4 fresh sourdough culture for authentic flavour : White, Rye, Spelt, Wholemeal
• 🍞 Yields : Make a bread of 1 kg (ab 850 gr after baking) with 500 gr of  flour of crusty, chewy sourdough bread
• ⏱️ Ready to bake in just a few hours
• 🚫 No artificial preservatives or additives
• 🥄 Just add our Mother dough starter, water , salt and sometimes olive oil as well as various dry inclusions

📦 What’s Inside:

• Pre-measured blend of artisan flours. Detail of initial full range below.
• Fresh natural sourdough starter
• Sea salt

🔧 Range of our 9 Mixes on offer :

🌾 Made by Peber with Unbleached Bread French Flours: White T65 flour, Light T80 wholemeal, Whole T130 and T150 etc.

1. The White Deli made with Rouge et Or T65 Flour
2. The Pain de Campagne mix, so popular all over France with possible inclusions on request such as walnuts and herbs or caramelised onions. 
3. Le Pain Complet, a rich blend of the strongest wholemeal flour.
4. Le Pain Parisien, with the nearest version called often Granary in Great Britain
5. The Rye T130 Meule de Seigle 
6. The Grand Epeautre or Organic Cardinal T80 Spelt Mix.
7. The Corn Bread, a popular version with Corn kernels inclusions
8. La Figata, a chestnut Corsican bread
9. The Cornish Saffron bread made with Flour, Sourdough starter, Sea salt and Crocus Sativus Saffron Coupe, the highest version, enriched with infused currants.

👩‍🍳 How to Use:

1. Mix with 500 gr of any of our mix kit flour with any of 165 gr of our fresh strong starter 
2. Add 125 gr of warm water (and a little tea spoon of olive oil if desired).
3. Knead by hand or mixer for [8–10 min].
4. Let rise for [1–3 hours] or overnight for deeper flavour after sourdough fermentation
5. Shape, score, and bake at [230°C / 450°F] until golden and crusty.
6. All recipes included with any kit.

📍 Perfect For:

• Artisan home baking
• Gift baskets for foodies
• Cafés, restaurants & small-batch bakeries
• Farmers’ markets & specialty food shops

🏷️ Available Sizes:

• 500g (makes 1 large loaf or Cob)
• 1kg (makes 2 loaves or several small)
• Bulk packs starting from 2 kg for foodservice available upon request

💬 Trade benefits:

• Custom package offers to suit your volume & needs
• Exclusive discounts for collection orders
• Hands-on support and usage guidance

📞 Wholesale & Private Label Inquiries Welcome.

Contact us today for samples, pricing, or a tailored proposal.