– Our Specialty Sourdoughs –

[ check in store for our Seasonal favourites ]

All our sourdoughs are vegan friendly

French sourdough (starter circa 1993) 

Rustic, farmhouse sourdough with earthy, robust flavour and chewy crust. A combination of organic white, rye, semolina & wholemeal flours with a 24 – 48hr ferment.

Available Tues to Sun

Levain (starter circa 2007)

Utilising the French method of leavening the resulting Levain is a milder sourdough with a distinctive clean elegant flavour that is highly versatile. Organic bakers flour with a 24 – 48hr ferment.

Available Wed, Fri & Sat

Sourdough fruit loaf (starter circa 1993)

French sourdough packed full of mixed dried fruit. No added sugar or oil makes this a hugely versatile loaf to have either with cheese or sweet jams.  A combination of organic white flour, organic rye meal, organic semolina & organic wholemeal flour. 24 – 48hr ferment.

Available Sat & Sun 

Light Rye sourdough(starter circa 1996)

Distinctive rye tang with a robust earthy flavour and chewy crust. A combination of organic bakers flour & organic rye meal produces an approachable rye bread with a 24 – 48hr ferment.

Available Thu & Sat

Spelt sourdough (starter circa 1999)

Spelt is recognised as an unadulterated ancient grain and offers a nutty flavour with a trace of sweetness in the final product.  A combination of organic white spelt flour & organic wholemeal spelt flour this bread is easy to digest with full flavour and soft bite with a 24 – 48hr ferment.

Available Sat

Multigrain wholemeal sourdough (starter circa 1993)

Packed with organic seeds and grains combined with the 24hr ferment makes for great nutritional value. The addition of organic pepitas as well as the grains lend a slightly more pliable crust and add a mellowness to the sourdough tang. A combination of organic wholemeal flour, organic bakers flour, organic mixed grains & organic pepitas with a 48hr ferment.

Available Tues to Sun

Brew sourdough (starter circa 1993)

A rich warm flavour and milder sourdough which combined with its origins in como dough is a great transition from yeasted bread to sourdough.

Available Tue to Sun

– Stay Social –

Keep up to date with what’s baking aT brewbakers