• Katie

Fermented | Sourdough, tasty and nutritious

Bread has been a staple food in many cultures for thousands of years. Up until the beginning of the 20th century, most bread would have been sourdough or made with brewer’s yeast, as commercial yeast did not pop onto the scene until the world wars. In previous centuries, the whiter and fluffier a bread, the more expensive and high class it would have been considered.

Now we’ve done a full 180 flip, with grainy artisanal sourdough making a very strong comeback.


Not only is it a tasty addition to your café avocado and eggs on toast, but it is often a much healthier and nutritious option compared to regular bread. Most health-conscious people are quick to remove bread from their diet. Highly processed white breads are not great, however, when you remove good quality wholegrain bread, you also remove a significant amount of fibre and nutrients from your diet, which you would struggle to make up for with bread “alternatives”.


Rather than throwing out bread all together in the diet, consider making the switch to a good wholegrain sourdough loaf.