Our 100% sourdough is an award winner. With the mother dough being over 30 years old this loaf has a perfectly time-nurtured mature tang, which tantalizes the taste buds. Sour dough naturally fermented with wild yeast spores can be more digestible in the gut due to the acidic reactions during its proving process, leaving a clean taste on the palette.
Serving Suggestions: We love this bread toasted with smashed avocado, Smoked Salmon & Poached Eggs for breakfast! In fact this breakfast is a family Christmas tradition.