Classic Sourdough

Matok Verified independent store

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A combination of whole wheat and strong white flour. Due to the retarded method, where we refrigerate the bread dough for 18 hours prior to baking, the natural yeast and bacteria i n the sourdough culture continue to slowly ferment the dough over a longer time. This extended fermentation allows the dough to develop more complex flavors, aromas and a more pronounced sourdough tang. Its high hydration gives the bread its wonderful open texture and its flaky crust. 1 kg loaf The sourdough making is a 2 day process. Please submit orders 2 days in advance (by noon). Show more