The process of creating the best sourdough begins with selecting the finest flour. Incorporating a range of wholegrain and ancient grain flours enhances the distinct flavor profile while providing essential nutrients.
Sourdough starts its journay as flour and water, fed daily to sustain it, a process of nurturing, love, and care; neglecting your starter leads to issues and potential demise. After combining the flour and water, let it ferment overnight to create the leavening agent for the bread the next day, eliminating the need for commercial yeast.
The next day we mix our doughs, consisting of flour, water, salt, and the sourdough starter. No additional ingredients are needed to make bread, unless your prioritising profit over health. The doughs ferment before being portioned and shaped.
We have established a crucial step in our sourdough process: once the dough is shaped and placed in the proving baskets, we leave the loaves in a cold room at 5°C for 24 hours.
This long, cold fermentation is vital for developing the signature flavor and texture of true sourdough. During this time:
- Fermentation: The 'magic' happens as yeast and bacteria develop, creating complex flavours.
- Gluten Structure: Gluten development slows but continues, creating a stronger, more elastic network.
- Digestibility: Enzymes gradually break down some gluten components. This controlled breakdown pre-digests the gluten, leading to improved flavour and texture, and making the bread easier for some people with sensitivities to digest (although the bread is still gluten-containing).
Customers can pre-order our sourdough
online for store pick-up or directly from the store
