Sourdough bread is possibly the most ancient form of breadmaking and has been around for some thousands of years.
It involves just three ingredients: Flour. Water. Salt.
Given enough time and the right treatment, an amazing variety of loaves can be made.
There are as many recipes and methods for sourdough as there are bakers, and our recipe has been honed and perfected over the last 15 years.
The basic element in sourdough is a 'starter' of flour and water. Over time, the naturally present yeast and bacteria on the flour will multiply and produce lactic acid (the 'sour') and carbon dioxide.
The balance between the yeasts and the bacteria is carefully controlled to give the right level of sourness and flavour, and to produce a well risen loaf.
Our starter was born in 2010 and has been nurtured and fed daily with rye flour and water ever since! It's relatively young as sourdough starters go. Some can be decades old, or more!
We sell dried sourdough starter flakes which can be rehydrated over 3 or 4 days.