Did you know Bourke Street’s organic levain (also known as a sourdough starter or culture) is made of just flour, water and a whole lot of naturally occurring wild yeast & good bacteria. We add it to all our doughs, leave it to ferment nice and slow before baking. It’s naturally leavened, so gentler on your tummy (low GI) – creating a slightly chewy, deliciously bouncy bread. And it tastes amazing!
How a Sourdough Starter is Created?
When flour and water are mixed and left in a warm place, after a few days, a wild yeast is created from bacteria in the flour and air. This wild yeast eats the natural sugars in the flour and converts them into carbon dioxide (creating bubbles) and lactic acid (creating the sourness).
This process of natural fermentation is how a levain is made. And when mixed with flour, salt, and water it acts as a natural rising agent for the bread.
All our sourdough is made with organic flour. We never use additives or preservatives.
Our entire sourdough range takes 24-72 hours to be created. Each loaf is initially rolled, shaped, and left to rest overnight before baking.
