Sourdough is the earliest bread making style. It uses just three ingredients: flour, water and salt and is characterised by the process of slow fermentation brought about by yeast naturally present in the grains.

The slow fermentation process of making sourdough bread allows the natural yeast and bacteria to adequately break down the various complex proteins and carbohydrates found in whole grain flours. This makes it easier for your body to absorb the nutrients – without needing to artificially enrich the bread.

Classic sourdough is hand shaped, risen overnight and baked on the stone floor of a hot oven. The loaves develop an amazing crust during this process. Our commitment to using a high percentage of whole-grain flours also means that we use more water in our doughs, which leads to a darker, thicker crust.

Holes are a key characteristic of this style of bread making and signify a well fermented and slow risen loaf. These holes are the outcome of hand folding and shaping of the dough during the prolonged fermentation process.

Sourdough loaves are incredibly versatile! They taste best toasted with a little butter, and also make for excellent sandwiches as well as open-faced toasts. Each of our loaves has suggestions for serving and use!