People often ask why our sourdough tastes different from supermarket bread. The honest answer is time. Every loaf starts the day before with our starter, a ten-year-old culture we feed twice a day.
The dough is just flour, water and salt. After mixing it rests in the cold for a day and a half. That slow fermentation builds flavour and makes the bread easier to digest.
We bake on stone at a high heat and add steam for the first fifteen minutes. The steam keeps the crust soft long enough for the loaf to rise, then lets it set into the thin, crackly shell you hear when you squeeze it.
At home, store it cut side down on a board and never in the fridge. On day three, toast it.
