Our sourdough loaves
Discover the heart and soul baked into every loaf at Sourdough Street. Learn about our traditional methods, natural ingredients, and the dedication that makes our sourdough truly special.
The sourdough street difference
What makes my sourdough loaves special is the balance between patience, simplicity, and attention to detail. I rely on a naturally fermented starter that I’ve carefully nurtured over time, which gives each loaf its distinctive depth of flavour and subtle tang.
I keep my ingredients minimal—just high-quality flour, water, salt, and time—but I’m very intentional about how I use them. Long, slow fermentation is key. It allows the dough to develop complex flavours, improves texture, and creates that airy crumb and crisp crust people love.
One of my “secrets” is really consistency: watching the dough, not the clock. Every batch is a little different depending on temperature and humidity, so I adjust as needed. I also bake on a hot surface to get that perfect oven spring and caramelised crust.
Above all, I put care into every loaf. It’s a hands-on process, and I think people can taste that—simple ingredients transformed through time and craft into something truly special.
How to enjoy your sourdough
I think sourdough is at its best when it’s kept simple and allowed to shine. Freshly sliced with a bit of good butter is hard to beat—the crust, the softness inside, and that slight tang really come through.
That said, it’s incredibly versatile. It makes amazing toast topped with things like smashed avocado, poached eggs, or a drizzle of honey. It’s also perfect alongside soups and stews, where it can soak up all those rich flavours.
For something a bit more indulgent, I love using it for sandwiches—grilled cheese, in particular, works beautifully because the crust crisps up while the inside stays soft. It’s also great for weekend brunches, sharing boards with cheese and cured meats, or even just as a base for bruschetta.
Honestly, it suits almost any occasion—whether it’s a quick breakfast, a cosy dinner, or something to share with friends. My favourite way is however people enjoy it most.
Keeping your loaf fresh
The best way to keep sourdough fresh is to store it at room temperature and let it breathe. I recommend keeping it in a paper bag, a bread box, or wrapped in a clean tea towel—this helps maintain the crust while stopping it from drying out too quickly.
To extend its life even further, you can freeze sliced sourdough. Simply pop individual slices into a freezer bag, and you’ll have fresh toast ready whenever you need it!