What is Sourdough Bread?
(OUR FRESH FROM-THE-OVEN BAKED BREADS HIT THE SHELVES DAILY @ 11H00 - RESERVE A LOAF IN ADVANCE 011 3260913)
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and wild yeast. Sourdough bread has a very mild sour taste not present in most commercially yeasted breads.
Our sourdoughs are made in the traditional old manner. Pure sourdough bread should only consist of three ingredients - flour, salt and water. No commercial yeast. We culture our own. No sugar, vinegar, honey, oil or yoghurt. Composition: 90% stone ground Eureka white bread flour, 10% pure cold milled Eureka rye flour, 1% Oryx desert salt and water. Leavening is achieved with the addition of a 7-year old living sourdough culture made from pure 100% pure rye and water and supplemented daily. All our sourdough is fermented for 24 hrs to develop carbon dioxide content. No preservatives, no shelf life extender, no mould inhibitor, calcium proprionate or soya. Freezes well. Baked fresh from a scratch bake every day in our Blairgowrie bakery. Our dough is never frozen.
Advantages are low GI, low carbohydrate content, grain pre-fermentation to aid digestion, a better taste profile, healthier than commercial factory bread, restricts phytic acid which causes digestive problems (bloating.) Contains gluten and is not suitable for coeliac sufferers.