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Real sourdough takes time

A true sourdough is never quick to produce, which goes against all the principles of the classic industrial supply chain supermarkets live by. The slow process required to make proper sourdough bread is what helps make the bread easier to digest and can help those with intolerances. Yet, because mass-production means making a lot in little time, big bakers speed up the process by adding commercial yeast, along with other ingredients, to optimise their speedy product. Modern authentic sourdough bread is made in the same way as it was thousands of years ago in a process that demands the slow fermentation of a simple dough made with the golden trio of ingredients. Our starter (we named her Sofia) was created on 4 April when we opened and so far still going strong 💪 🇮🇹👨‍🍳


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