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Why Sourdough Takes Three Days
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A supermarket loaf takes a few hours, but our sourdough takes three days. Here is where the time goes.
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Day one, we feed the starter, a living mix of flour, water and wild yeast.
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Then the dough is mixed and folded every half hour while it slowly rises.
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Day two, the shaped loaves rest in the fridge overnight. That slow, cold rest builds flavour.
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Day three, they are scored and baked in a very hot oven until the crust crackles.
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Three days, one loaf. Pre-order yours for the weekend before they run out.
