SOURDOUGHS

Bread leavened with levain has a complex and tangy flavour, rich aroma, moist crumb, open cell structures, beautiful russet crust, a very pleasant ‘chewiness’ and an excellent keeping quality. 

In addition, sourdoughs are more digestible and produces a lower surge in blood sugar than usual breads. Gluten, carbohydrates and proteins are also broken down during the long fermentation process, making it less likely to cause digestive discomfort. We also use mainly European flours in our sourdoughs and they have a lower gluten content compared to North American, Japanese and Taiwanese flours. 

Many of our sourdoughs are vegan. Do email us for the specific list of products. 

All our sourdough breads have:

• No preservatives/stabilisers
  
• No bread improvers
  
• No flavourings
  
• No acids/sour powder
• No added oils/fats/shortening

• No enhancers
• No corn meal
  
• No additional sugar (except for yoghurt sourdough which contains honey and the sourdough molasses range) 

• No eggs
  
• No dried yeast (we leaven our sourdoughs with ONLY levain)
  
• No dairy (except for yoghurt sourdough and sourdoughs with cheese)
  

100% Whole Wheat Sourdough

Using 100% T150 french whole wheat flour. Sourness is balanced with a little bit of honey added into the dough.

WHITE SOURDOUGH

SOURDOUGH WITH MOLASSES 

Molasses sourdoughs are softer without losing the characteristic sourdough chewiness, comparatively less tangy and have a moister crumb.   

SOURDOUGH RYE

Sourdoughs with added rye flour (dark bread) tend to be denser in texture, richer in bread taste and have a superior keeping quality.