17/07/2026
The other day I was eating a loaf of sourdough that I bought, and one thing that stood out that was different to mine was flavour. The loaf I was eating was nice, but had a very mild sourness to it.
I have had lovely comments over the years about how people love my sourdough. When I probe deeper about why, most people say it tastes delicious.
What I've come to realise is that out of pure accident, my sourdough has quite a deep sourness to it. Why? Well...
As many of you know, I started this business so I could do something I love and value, but also retain a flexibility to do other things that I enjoy, like cycling, hiking, running, skiing etc. I've thus structured my week so that I make my sourdough on a Wednesday and Thursday, and often don't bake it until Friday and Saturday. So some of the sourdough has 3 nights in the fridge. I've even pushed it to 4 nights. 5 is a bit much, I think 2 is the sweet spot.
The flavour develops beautifully the longer you ferment it, and what I've been getting are gorgeous products that have a deep sourness to them. I adore this in a sourdough, and so do many of my customers it seems.
People often ask if I will open a shop, but to be honest, I love this lifestyle I'm living. If I were a bigger business, I would have to be much more systematic, and wouldn't have the time to randomly go skiing on a Wednesday, and inadvertently create delicious flavourful bread that's had an extra night in the fridge 😄
I'll be at the Bright markets tomorrow with a bunch of sourdough, so if you fancy doing a sourness taste test, come and pick yourself up a treat.
Laura
..
