A product of patience and care

In a mass-produced chain store world, it can be hard to find products made with skill and respect for the raw materials. One product that's available for appreciation and consumption every days is sourdough bread. Genuine sourdough is is always made with patience and care.  Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. A sourdough loaf is never the product of a high-speed production process that demeans the baker’s art. It’s not a loaf destined be sliced and wrapped within hours of the first introduction of water to flour. Sourdough loaves are objects of beauty with superior flavour thanks to the lactic and acetic acids that ferment the dough over a period of days and provide its characteristic tang. 

While a laboratory of additives, "processing aids" and final sprays of fungicide (few of which are declared on the label) ensure that factory-baked breads stay soft, moist and mould-free for days sourdough keeps well and ages gracefully on its own thanks to the acetic acid that forms during the fermentation process. Acetic acid inhibits the growth of mould.

Sourdough is more digestible than standard loaves and more nutritious too. Sourdough improves the texture and palatability of whole-grain and fibre-rich products. Lactic acids make the vitamins and minerals in the flour more available to the body, particularly potassium, magnesium and zinc. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread's glycaemic index (GI), so it doesn't cause undesirable spikes in insulin and keeps you feeling full for longer. The acids also render the gluten in flour more digestible.

But the best reasons to love sourdough are the flavour and texture – rich and tangy with a firm crust and good bite.  Making sourdough takes planning and skill but the quality of the food we serve is of the utmost importance to us. That's why we take the time to make our own breads. Why settle for bought-in sliced white when we have the wherewithal  to provide you with homemade sourdough?