🥖 Peber’s Artisan Sourdough Knead-Mie 

Bread Mix in pouches and Fresh Sourdough

🔬 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. 

We provide and make available the same bread that Peber bakes onsite for the benefit of the local community and trade accounts. Note that we do not deliver baked bread.

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 3 natural fresh active and strong old sourdough starter ( white, Spelt and Rye ) for that deep, tangy taste and rustic crust every artisan loaf should have. Note that any starter is sold with its own refreshing 810 gr flour inclusive in price.

Important : 

All our already strong starters are refreshed mid morning of expedition and expedited under refrigeration with protected packaging, shipped with DHL for next day delivery. Your starter will reach you fully ripe, ready for immediate utilisation to make up to 1000 gr. If you are note ready to use it then, refresh it please : 

1. the full starter received mixed with 180 gr of flour and 180 gr of warm water achieving over 500 gr of starter can make 3 kg of dough ready in 2 hours
2. the full starter received mixed with 800 gr of flour and 800 gr of warm water achieving over 1600 gr of starter can make 10 kg of dough ready 7 hours later
3. Please read exact refreshing instruction with each starter description on line. Of course you can understand that done daily and properly you can even achieve your own mother to run a company using our own same flours that were used to start the process initially 

You are a wholesaler / distributor and wish to make it available to your customers ? It will be only possible if you respect stage 1 to 3 above as the same starter will not be viable for another 1 or 2 days of travelling without proper TLC . This is why we advise the buyer to be also the user at home or at work ( restaurant, delicatessen, care home etc ).

✅ 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 fresh sourdough culture for authentic flavour : White, Rye, Spelt
• 🍞 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 5 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 Parisien, with the nearest version called often Granary in Great Britain
4. The Rye T130 Meule de Seigle 
5. The 5 Cereals of old ancients crops, Khorasan, Poulard and Spelt

👩‍🍳 How to Use to make a 1 kg dough before baking :

1. Mix with 500 gr of flours from any of our mix kits with any of 168 gr of any of our 3 fresh strong starters available from us at Knead-Mie store
2. Add 168 gr of warm water 
3. Knead by hand or slow speed of your mixer for [8–10 min].
4. Let rest with the autolyse for under 1hour then fold and shape by hand
5. Prove at warm ambient temp for 2 hours or until it is risen or overnight for deeper flavour after sourdough fermentation
6. Bake at [230°C / 450°F] until golden and crusty.

📍 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 2.430 kg for foodservice available on line

💬 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.