What is sourdough?
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast, and keeps better than other breads, due to the lactic acid produced by the lactobacilli.
This process takes place over a long slow fermentation - at Grains our sourdough are lovingly made twenty four hours before they go out for sale, they are prepped, proved, refrigerated and then baked.
Until the development of commercial yeasts all bread was sourdough. In the early 1900s, when speed and consistency became key in bakeries, this was replaced by brewers yeasts which sped up the baking process.
In the 1980s sourdough experienced a comeback and with the growth in television food shows and an interest in the food we eat, what's in it and where it comes from, it's popularity has grown and grown.
Why choose it?
Sourdough at Grains
We have four daily varieties for you to choose from...
...as well as the occasional Saturday special and a wholemeal sourdough on Thursdays!