What is sourdough bread and why does it cost more than bread in supermarkets?

Sourdough is how bread was traditionally made, the slow, naturally leavened way, before commercial yeast, additives like 'dough improvers' and industrial-scale shortcuts started being used to mass produce the loaves sold in supermarkets today. Our simplest recipe only uses flour, water, yeast and salt to make a delicious loaf, in a skilled process that takes a full day and a half from start to finish. Our bread tastes better and is more easily digestible and nutritious than supermarket bread, and we think the time and skill that it takes to make it that way are worth cherishing and paying for.

Why is the crust on your loaves so dark?

Darker crusts are typical of artisanal bread because longer fermentation times break down the flour to produce more naturally-formed simple sugars in the dough as compared to supermarket loaves, and these sugars caramelise to form a dark crust on baking. So the darkness of the crust is not an indication that the loaf is burnt, but actually that it has been well proved, well baked, and is going to be tasty.

Most sourdough bread is oblong. Why do you use rectangular loaf tins instead of baking the traditional shape?

We generally use loaf tins because this is how our customers have said they like to eat bread. While we could make boules or batards, we decided to start with a sandwich-friendly shape for all the people who love using our bread for lunchtime sandwiches. Please be assured that despite being a non-traditional shape, our sourdough is still as delicious as it would be otherwise! We always want to meet our customers’ needs, though, so if you would prefer a boule or any other shape, then please let us know.