Sourdough is bread made with a traditional wild yeast leaven - the way bread has been made for thousands of years. It’s delicious and easy to digest.
Around 6000 years ago, the Egyptians discovered how to make bread rise using natural fermentation. Since then, bakers have kept a brew of fermenting flour and water known as a leaven or baker’s wort.
RedBeard’s wort was created around two decades ago from wild yeast and lactose bacteria harvested from potato skins – a traditional Scottish technique. The yeast and bacteria produce bubbles of carbon dioxide which make dough rise when trapped in its stretchy gluten structure.
The misleading term ‘sourdough’ was coined during the Alaskan goldrush when miners carried their worts in warm saddlebags. The wort would give off a pungent, sour odour as it over-fermented in the heat. Good sourdoughs are never actually sour.
Our organic sourdough loaves bake in the deep, even heat of our historic Scotch oven. To learn more about sourdough, you can take a tour of RedBeard Historic Bakery or use the following links: