We use only a natural culture that was first brought to Australia in the early 1970s by John Downes, the father of Australian Sourdough
(Natural Tucker in Nth Carlton and Firebrand in Ripponlea).
Many well known bakery chains in Melbourne boost their sourdoughs with commercial yeast to speed up the baking process.
At Bread Street,
we are purists.
Our sourdoughs are leavened using only a natural ferment, just as bread was made 2000 years ago!
You get classic sourdough!
and packed with a delicious blend of apricots, figs, dates and vine fruits.