SOURDOUGH

Classic Sourdough bread made from a “starter” of fermented flour and water without the use of yeast. There is an extended “proofing” time for this bread and our rest time is at least 24 hours.

A firm, crusty loaf that has a tangy flavour. The longer it proofs, the sharper the taste. Our tanginess is moderated and is not quite as tangy as the renowned San Francisco Sourdough.