We are very excited to announce that we have recently made some changes to our sourdough range that will provide improvements in flavor, crust, and shelf life.
After many months of trials we have increased the final fermentation time for all our sourdoughs to 21 – 24hrs. This increase in time at lower temperatures has really taken our bread to another level and keeps us leading the market in taste and quality.
We have also incorporated Organic flour to the feeding of our leavens, this has provided increased consistency in performance. Feedback has been wonderful, the increase in flavor will compliment fillings and toppings used with it.
