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What Is Sourdough Bread?
Understand the science of natural fermentation, wild yeast, and what makes sourdough truly different from commercial bread.
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The Magic of Sourdough
What Makes It Special?
Unlike Most Breads, Sourdough Uses No Commercial Yeast
Instead it uses a fermented 'starter' — a live culture that makes the bread rise and gives it a unique tangy flavour, chewy texture, and thick crust. Sourdough is one of the oldest forms of bread leavening known to humans.
Wild Yeast
Sourdough uses wild yeast captured from flour and the environment — not commercial yeast from a packet.
16-Hour Ferment
Long, cold fermentation develops flavour, improves digestibility, and creates the signature open crumb.
Live Culture
The starter is a living culture of bacteria and yeast that must be fed regularly to stay active.
Lower GI
Fermentation breaks down phytic acid and reduces the glycemic index compared to commercial breads.