Have you tried our new sourdough bread?
In years gone by, before yeast was available commercially, bakers would make their own sourdough culture using flour and water. This would naturally ferment due to natural yeasts and bacteria and with lots of tlc and time the yeast in the culture would multiply enough to be able to rise or “proof” the dough. This is an ongoing process with some of the dough being used each day and replaced with more flour and water and can carry on indefinately.
We have gone back to this time honoured method to produce our delicious sourdough bread. It has a stronger flavour with a denser more chewy crumb, just like bread use to be!
Sourdough Bread
Try it and see!
