07/09/2026
Naturally leavened bread rises through the activity of wild yeasts and lactic acid bacteria. The yeasts consume sugars and produce carbon dioxide, while the bacteria produce organic acids that contribute flavour. The carbon dioxide is trapped by the dough’s gluten network, allowing the bread to rise.
Naturally leavened sourdough breads that are given ample time to ferment develop deeper flavour and are often easier to digest. During fermentation, wild yeasts and lactic acid bacteria produce enzymes and organic acids that partially break down gluten proteins and complex carbohydrates. This process creates a more flavourful loaf and may improve digestibility for many people.
Handling well-hydrated sourdough requires skill, patience, and a gentle touch to guide each loaf to its final form.
Each loaf is divided from a larger mass, weighed for consistency, then gently rounded and allowed to rest. After shaping, it is placed into a proofing basket and left to ferment overnight in the chiller, developing flavour, structure, and character before baking.
Our Benchmark Sourdough start coming out of our ovens at 6 am daily. They rest ready for service on wire racks to cool and relax before going home with you! 🌾
