Sourdough
or
Sourfaux?
Real sourdough takes time.
There is plenty of bread called “sourdough”. The real question is: was it made slowly from a living starter, or made to imitate the flavour and look of sourdough?
At Seasalt, we make our bread the traditional way — with simple ingredients, a living starter, and plenty of time.
Flour, water, sea salt — and time.
What makes our sourdough different?
Made from scratch here in Swan Reach.
No parbaked loaves or frozen dough.
Naturally leavened
Our bread is raised with our sourdough starter, rather than commercial yeast. Andrew created the starter (mother) in mid 2018 and it’s still going strong. If you would like some starter, we are always happy to share.
Simple, considered ingredients
Our base dough is made with Wholegrain Milling flours, filtered water and Australian Olssons sea salt.
Nothing premixed and no “sourdough” flour blends, no added sugar or preservatives. There is no added vinegar or other acidifiers to imitate the sourness of traditional sourdough, and we do not use enrichments.
Given the time it needs
Our dough is slowly fermented for up to 36 hours before it is baked.
There are no shortcuts — good bread takes time.
Made to order
Every loaf is weighed and shaped by hand; our mixer and Miwe oven are the only machinery involved in making it.
We bake to order to help keep wastage low. No loaves left behind, unspoken for or uneaten.
Want to try it? See where to buy and taste Seasalt sourdough
Questions worth asking about your sourdough bread.
When choosing sourdough, it is always worth asking:
Is it made on the premises from scratch?
Is it parbaked or frozen?
Does it contain commercial yeast, a premix, sugar, enrichments, or vinegar?
How long is the dough fermented?
Where do the flour and salt come from?
Good sourdough should be easy to ask about.
We are always happy to talk about our ingredients and process.