What’s The Big Fuss With Sourdough?

Did you know that Bourke Street's organic levain, also known as sourdough starter or culture, is made of just flour, water, and a whole lot of naturally occurring wild yeast and good bacteria? We add it to all our doughs and leave it to ferment nice and slow before baking. It's naturally leavened, so it's gentler on your tummy (low GI), creating a slightly chewy, deliciously bouncy bread that tastes amazing!

How a Sourdough Starter is Created?

When flour and water are mixed and left in a warm place, after a few days, wild yeast is created from bacteria in the flour and air. This wild yeast consumes the natural sugars in the flour and converts them into carbon dioxide (creating bubbles) and lactic acid (creating the sourness).

This natural fermentation process creates a levain, which, when mixed with flour, salt, and water, acts as a natural rising agent for the bread.

Our sourdough is made with organic flour, and we never use additives or preservatives. Our entire sourdough range takes 24-72 hours to create. Each loaf is initially rolled, shaped, and left to rest overnight before baking.