at her sourdough, every bake starts the same way, with a living sourdough starter.

that means you'll never find commercial yeast in my kitchen. every loaf, bagel, cinnamon roll, cookie and seasonal bake is naturally leavened using time, patience and traditional fermentation.

it's slower, but i think it's worth it.

what is sourdough?

sourdough is one of the oldest methods of bread making. instead of using commercial yeast to make dough rise quickly, it relies on a natural starter made from just flour and water.

over time, naturally occurring wild yeasts and beneficial bacteria develop in the starter, creating the fermentation that gives sourdough its distinctive flavour, texture and character.

why does it take so long?

good sourdough can't be rushed.

each dough is mixed by hand and left to ferment slowly, often over 24 hours or more. that extra time allows flavour to develop naturally and creates the texture that makes sourdough so special.

there's no shortcut, just flour, water, salt and time.

why bake everything with sourdough?

most bakeries reserve sourdough for their bread and use commercial yeast in their sweet bakes.

at her sourdough, i wanted to do things differently.

every bake is naturally leavened with my sourdough starter, from crusty artisan loaves to soft cinnamon rolls, chewy bagels and sweet treats.

it takes more planning, more patience and a little more care, but i think the results (and customers) speak for themselves!

what makes sourdough different?

naturally fermented dough develops characteristics that are difficult to achieve with fast-risen dough, including:

• deeper, more complex flavour
• a beautifully soft crumb with great texture
• better keeping qualities, helping bakes stay fresh for longer*
• a traditional baking method that has been used for centuries

*storage conditions will affect freshness.

is sourdough easier to digest?

some research suggests that the long, natural fermentation process used to make traditional sourdough may change the structure of the dough compared with bread made using commercial yeast.

during fermentation, the naturally occurring yeasts and lactic acid bacteria begin breaking down some of the carbohydrates and proteins in the flour. because of this, some people with mild sensitivities to commercially yeasted bread report that they find traditional sourdough easier to digest.

however, everyone's digestive system is different, and sourdough still contains gluten. it is not suitable for people with coeliac disease or a diagnosed wheat allergy.

baked with patience.

in a world where so much is made quickly, sourdough is a reminder that some things are worth waiting for.

every bake from her sourdough is made in small batches, naturally leavened and crafted by hand, because great baking starts with great ingredients, plenty of time and a little bit of patience.

everything at her sourdough is naturally leavened, not just the bread.