Sourdough Bread 101: Understanding the Different Types and Flavours

Sourdough bread has been a staple food for thousands of years, and its popularity has only increased in recent times. Now, you’d be hard pressed to find a café or restaurant that isn’t serving sourdough as its regular bread offering given its growth in popularity and distinctive taste and texture.

Traditional sourdough is made with only flour, water and yeast. It has a long fermentation process that creates a tangy, sour flavour and a chewy texture perfect for toasting and sandwiches.

Now, on top of traditional sourdough, bakers are experimenting with different flours that are proving very popular. Whole grain sourdough is made with a mixture of white and wholegrain flours and has a nuttier flavour and denser texture than traditional sourdough, making it ideal for hearty sandwiches and as a side for soups.

Then, of course, there is rye sourdough, using rye flour for a unique, earthy flavour that is perfect for open faced sandwiches and health-conscious diners.

Our newest sourdough product, mixed grain sourdough is made with a mixture of different types of grain including soy, linseed and rye. It has a nutty and complex flavour and is popular for breakfast offerings like scrambled eggs.

There is no doubt that sourdough, with its unique flavour and texture, has become a staple in cafes across the country. So, instead of baking your own and committing the considerable time it needs to develop, why not consider buying in authentic, hand moulded sourdough made from a ten-year culture? Our range of sliced (and some stone-baked) sourdough breads are perfect for cafes that want traditional sourdough without spending their mornings baking their own.

9th March 2023