Sandford Sourdough
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Sandford Sourdough offer tasty bread with no preservatives, emulsifiers or antibacterial agents. This reduces the chances of food related allergies and provides a nutritious dough that is an investment in your health.
The bread is simply delicious, it keeps well and it makes great sandwiches, toasts and croutons for soups. And it’s all baked by Sandford resident and bread maker extraordinaire, Robert Rodrigues.
Sourdough bread inherits its name from the ‘type’ of fermentation it undergoes. The process takes place in stages using a starter culture that is developed over a period of 72 hours into dough, gradually maturing at each stage. It is not meant to taste decidedly sour like an acetic acid bomb but certainly has an air of sourness about it. The master baker selectively breeds the yeast that will produce an ‘Earthy’ flavour and ‘wheaty bite’ to the loaf. The yeast breaks down the ingredients, making it easier to digest.
The bread is simply delicious, it keeps well and it makes great sandwiches, toasts and croutons for soups. And it’s all baked by Sandford resident and bread maker extraordinaire, Robert Rodrigues.
Sourdough bread inherits its name from the ‘type’ of fermentation it undergoes. The process takes place in stages using a starter culture that is developed over a period of 72 hours into dough, gradually maturing at each stage. It is not meant to taste decidedly sour like an acetic acid bomb but certainly has an air of sourness about it. The master baker selectively breeds the yeast that will produce an ‘Earthy’ flavour and ‘wheaty bite’ to the loaf. The yeast breaks down the ingredients, making it easier to digest.