Baker B

What Makes Sourdough Bread Unique?

Introduced by the Egyptians around 3000 BC, traditional sourdough is made using a living starter we call "Mother Dough". 

This enriches and enlivens the new dough, allowing the grain to ferment naturally over time. Sourdough relies on ‘wild yeast’ and probiotics in the form of lactobacillus culture naturally present in flour to leaven the bread and make it rise. The pre-ferment takes 8 hours. The dough is then refrigerated for a further 24 hours until it is workable, 48 hours of fermentation improves the texture, and nutritional value of the bread.

When baked, it becomes the most delicious, nutritious, natural bread you’ve ever tasted.