As lovers of the slow food movement ourselves, we wanted to create a sourdough that was a pure and unadulterated loaf. So in 2014, we invested in an authentic artisan bread oven, reinvigorated our sourdough line and employed some of the best artisan sourdough bakers in Australia (and the world!).
Our loaves are hand crafted, carefully and lovingly tended to one at a time. Our amazing oven mimics the effects of bread created in a stone baked, wood fired oven. It has steam injection that helps kick up the loaf once it's being baked.
Sourdough is a gentle and labour-intensive process, where every detail, even if seemingly insignificant, has an enormous effect on the final loaf.
The culture or levain that is used as an alternative to yeast is quite a process. A combination of flour and water fermented over time, fed daily (or multiple times) with quality flour and is what sets the flavour and tenor of the loaf. As with most fermented foods, it's sensitive to its environment, requiring much care, skill and tenderness to care for the culture.
Most sourdough is simplistic in its makeup - flour, water, salt and levain. Our loaves contain no additives, no preservatives, no black jack, no bleach, no emulsifiers, no improvers. If you can manage to save some, the loaf won't last a week like the supermarket variety or other bakeries. We make them fresh daily and refuse to sell an inferior product.
These loaves are the real deal. Hand made with love for you to devour.
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