Once upon a time, sourdough bread was simply called ‘bread’.
It was made by hand in small local bakeries, not by machines in huge factories. The flour was grown without chemicals and was stoneground to retain all the nutrients of the grain.
The dough was made with a natural leaven and fermented for long periods to allow ‘good’ bacteria to break down hard to digest proteins, such as gluten.
The smell of freshly baked bread wafted from the local bakery as townspeople wandered in for their daily loaf of delicious, satisfying bread.
This is exactly how we, at Penny Olive Sourdough, make bread right here in The Patch (Dandenong Ranges, Victoria).
It’s very old fashioned – but exactly how we like it!
– Penny and Hano