Sourdough bread from the starter to the loaf of bread.

Sourdough bread is made by the fermentation of dough using naturally occurring Lactobacilli and yeast.

My role is to control the natural process, by using touch, smell and feel of the dough.

The quality of the final bread is determined by a multitude of factors outside my control, such as; atmosphere, microbial diversity of the environment, the process by which the flour is milled, the sunlight intensity on the growing grain and the quality of the soil. 

Please watch our video for more info!

Posted on:
November 4, 2020
Posted by:
Ola Moore
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Aleksandra Moore Evendine baker

Aleksandra Moore

She revels in the alchemy of turning flour, water and sea salt into round and golden loaves.

She’s able to do so through nurturing wild yeast and lactic acid bacteria naturally present in flour, to create a rich ‘mother starter’, from which all our loaves are made.

The process of creating our bread is traditional, we utilise no faux yeast or preservatives - just nature and time.

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