Sourdough: The Fermented Soul of Bread

There’s something primal about bread, something that goes beyond its humble ingredients. Flour, water, salt—these are the building blocks of life, and when they come together to form a loaf of sourdough, it’s more than just food. It’s a testament to time, patience, and the kind of skill that’s been honed over centuries. 

Sourdough isn’t just bread; it’s a living, breathing organism, a symbol of fermentation that reaches deep into our culinary history.

Sourdough is the bread that whispers rather than shouts. It’s not about instant gratification. This is bread that takes time—days, even—to reach its full potential. It starts with a starter, a mixture of flour and water that ferments into something alive, something that bubbles and grows, something that you have to nurture like a child. But when you get it right, when you coax that wild yeast into action, the result is something extraordinary.

The crust is a thing of beauty—deeply golden, almost burnt in places, with a crackle that sings as you cut into it. Inside, the crumb is open, and airy, with pockets of tangy flavour that could only come from a natural fermentation.

There’s a complexity to sourdough that other breads just can’t touch. It’s bread with a past, bread with character.

And here’s where it gets interesting. Sourdough isn’t just something to admire from afar; it’s the foundation of a damn good breakfast or sandwich. You see, sourdough isn’t a sidekick - something to be filled or topped - it’s the star of the show.

And that’s the beauty of it. Sourdough is a mindful and poignant reminder that sometimes, the simplest things can have the most impact. It’s more than just bread—it’s a labour of love, a nod to tradition - it’s bread that’s been given the time it needs to develop its full potential. Because at the end of the day, it’s the simple things done right that make all the difference.

Happy Sourdough September!