Classic Sourdough
A combination of whole wheat and strong white flour. The sourdough ferments for 18 hours to develop complex flavors and aromas and unique before it’s baked to perfection.
Due to the retarded method, where we refrigerate the bread dough for 18 hours prior to baking, the natural yeast and bacteria in the sourdough culture continue to slowly ferment the dough over a longer time. This extended fermentation allows the dough to develop more complex flavors, aromas and a more pronounced sourdough tang.
1 kg loaf
The sourdough making is a 3 day process.
Please submit orders 3 days in advance (until 12 noon).
A combination of whole wheat and strong white flour. The sourdough ferments for 18 hours to develop complex flavors and aromas and unique before it’s baked to perfection.
Due to the retarded method, where we refrigerate the bread dough for 18 hours prior to baking, the natural yeast and bacteria in the sourdough culture continue to slowly ferment the dough over a longer time. This extended fermentation allows the dough to develop more complex flavors, aromas and a more pronounced sourdough tang.
1 kg loaf
The sourdough making is a 3 day process.
Please submit orders 3 days in advance (until 12 noon).
A combination of whole wheat and strong white flour. The sourdough ferments for 18 hours to develop complex flavors and aromas and unique before it’s baked to perfection.
Due to the retarded method, where we refrigerate the bread dough for 18 hours prior to baking, the natural yeast and bacteria in the sourdough culture continue to slowly ferment the dough over a longer time. This extended fermentation allows the dough to develop more complex flavors, aromas and a more pronounced sourdough tang.
1 kg loaf
The sourdough making is a 3 day process.
Please submit orders 3 days in advance (until 12 noon).