Good sourdough starts with good flour. Ours is strong, high-protein bread flour grown by Australian farmers, with more protein than the usual supermarket flour, which means a better rise, a chewier crumb and a crisper crust. It is the same flour we use to make our dried sourdough starter. And if you would rather not wait weeks to grow a starter from scratch, our dried sourdough starter is active and ready to bake in as little as 2 days.
What is a sourdough starter?
A sourdough starter is a living mix of flour and water that captures wild yeast and good bacteria. That wild yeast is what makes sourdough rise and gives it its tangy flavour. People have been keeping starters to bake this way for thousands of years.
How long does a sourdough starter last?
As long as you keep feeding it. Some starters are passed down for decades and still bake beautiful loaves, so looked after, yours can last a lifetime.
What is white bread flour?
White bread flour has a higher protein (gluten) content than plain or all-purpose flour. That extra protein builds the structure that gives sourdough its chew and a crisp, well-risen crust.
Why bake with sourdough?
Sourdough ferments slowly, which many people find easier to digest than standard bread. It also uses just flour, water and salt, so it is a cheap and simple way to bake something far better than the supermarket loaf.
Where do I get a sourdough starter?
You can grow one from scratch, but it takes time to become active and even longer to bake great-tasting loaves. We have dried our own starter, which is years old, so you can skip the wait and start baking straight away.