Sourdough

Sourdough is the heart and soul of baking. It’s a process that’s been around for thousands of years, since the times of the Pharaohs around 1400 BC. As baking has become more sophisticated, with improvements to equipment, machinery and computer technology, sourdough has still survived. In the 1920s, commercial yeast was developed and bread started to be made in large factories, which saw the demise of a lot of local artisan bakeries and sourdough breads. Unfortunately, over time, this industrialised, sliced, bagged and mass-produced bread has lost its nutrition, flavour and connection to the past. Sadly, this ‘cottonwool’ bread is still the norm in many households today.