At Wild Wheat we are well known for our unique and varied range of sourdoughs. The basis of our production revolves around a fermented apple starter which is now over ten years old. The starter is continuously feed throughout our 24hr daily production process with flour and water. From these feedings the starter generates natural yeasts, and flavour, which when at its full potential we incorporate into our sourdough recipes.

So begins the slow process of fermentation that gives sourdoughs their unique flavour and texture. The doughs are given up to six hours in their bulk state to begin their first rise. Once this point is reached the dough is divided into loaves, shaped, and refrigerated for 10-12 hours.

It is at this stage that a great deal of the texture and flavour is developed. The natural yeasts are not completely dormant, rather just reacting very slowly in the 2-4oC environment, thus painstakingly creating the breads special qualities.

Removed from the fridge the sourdoughs begin a proving process similar to all breads. When fully proved they are baked on stone tiles to finally enhance the crust, the strength of which has been developed by 12 hours of refrigeration.

Wild Wheat sourdoughs have a dark robust crust, with a light aerated texture, and the overall process also increases the breads keeping qualities. From the feeding of the starter to removing the cooked loaf from the oven encompasses 36 hours work and as with so many aspects of cooking, good things take time.