Slicing Shepherd's Bakehouse artisan sourdough to serve with antipasto

Most of us have heard the term “Sourdough”, perhaps in fancy gourmet magazines or cook shows, but what exactly is it and why is it good for us?

Sourdough bread is made using a natural “leaven” (fermented flour and water) which contains wild yeast (in the air we breathe) and good bacteria (lactobacillus). The leaven is added to the dough enabling it to rise in a slow and natural way, whilst producing a slight “sour” flavour. Our leaven (often referred to as “starter”) is constantly replenished and has survived for over 20 years, giving our bread a distinct texture and flavour.

There is no legal definition of sourdough, however, our sourdough bread is made without the use of commercial yeast, refined sugar, dairy or egg products and is fermented for 8-12 hours. We use organic flour sourced from local farmers. The bread is skilfully scoured and dusted to give it a unique aesthetic appearance. We don’t add any preservatives, additives, colouring or emulsifiers to enhance the bread or give it a longer shelf life. You don’t need that stuff. We’ve managed ok for thousands of years. So, why change it?

Put simply, our bread is REAL bread.


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