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Sourdough

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!


Contains
FLOUR
SALT
WATER

Maxi
Only available here at 
Bread Street!
Made with our natural sourdough ferment 
(strictly NO 
COMMERCIAL YEAST!) 
and packed with a delicious blend of apricots, figs, dates and vine fruits.
In fact there is so much fruit that this product will keep for weeks.

NO OILS OR FATS, 
NO SUGAR, 
NO PRESERVATIVES

What's In It

We use natural ingredients, fresh herbs and traditional methods to bake our bread.
To see what we use in our basic doughs use the links below
Casalinga


Classic white sourdough

Superb Crust
Superb Flavour

BAKERS FLOUR
SALT 
WATER

‚Äč

Pain de Campagne
The Gourmet's 
Sourdough


BAKERS FLOUR
WHOLEMEAL FLOUR
RYE FLOUR
SALT 
WATER