The Sour Doe Bakery

The Sour Doe Bakery The Sour Doe Bakery is a small at-home bakery focusing on the art of baking with sourdough. THIS IS THE HOME OF SOURDOUGH BAKING

Our sourdough starter, named Sarel, produces the most delicious baked goodies.

MEET OUR NEW BLACK OLIVE COUNTRY STYLE BREADThis bread is made from a combination of white and brown bread flours and ta...
12/07/2021

MEET OUR NEW BLACK OLIVE COUNTRY STYLE BREAD

This bread is made from a combination of white and brown bread flours and takes 34 hours to make. It contains no instant yeast and only uses our sourdough starter (named Sarel) as the rising agent.

Adding black olives to this deliciously soft bread gives it pops of saltiness as you eat.

It has a crispy and crunchy crust with a soft and pillowy crumb.

The flours used are stoneground unbleached flours and contain no additives or preservatives and are GMO and Glyphosate (pesticide) free.

NEW TO THE SOUR DOE BAKERYWe have some delicious new items in our shop. Check them out.1. Sourdough Country Style Semoli...
10/07/2021

NEW TO THE SOUR DOE BAKERY

We have some delicious new items in our shop. Check them out.

1. Sourdough Country Style Semolina Bread
2. Sourdough Buttermilk Rusks
3. Sourdough Country Style Black Olive Bread
4. Sourdough Country Style Date and Coffee Bread
5. Sourdough Country Style Rosemary and Sea Salt Bread

DID YOU KNOW?Because the rise time of sourdough is longer than that of breads made with instant yeast, sourdough breads ...
14/06/2021

DID YOU KNOW?

Because the rise time of sourdough is longer than that of breads made with instant yeast, sourdough breads are generally unsuitable for use in a bread machine.

DID YOU KNOW? Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior t...
10/06/2021

DID YOU KNOW?

Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior to baking. This process is known as 'retardation' to slow down the proofing process. This also develops a richer flavoured bread.

DID YOU KNOW? A sourdough starter is ready to use when it is bubbly and floats in water.
09/06/2021

DID YOU KNOW?

A sourdough starter is ready to use when it is bubbly and floats in water.

08/06/2021

DID YOU KNOW?

Sourdough is no longer the standard method for bread leavening. It was gradually replaced, first by the use of barm from beer making and then by cultured yeasts. However, sourdough has undergone a revival among artisan bakers.

DID YOU KNOW?In the northern part of Europe, bread made from 100% rye flour is usually leavened with sourdough. Baker's ...
07/06/2021

DID YOU KNOW?

In the northern part of Europe, bread made from 100% rye flour is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread, because rye does not contain enough gluten.

DID YOU KNOW?DON'T CUT INTO HOT BREAD.It's hard to resist a slice of hot bread straight from the oven. But it's importan...
05/06/2021

DID YOU KNOW?

DON'T CUT INTO HOT BREAD.

It's hard to resist a slice of hot bread straight from the oven. But it's important to let that beauty cool down.

Hot bread is technically still raw inside. Allowing the bread to cool, completes the cooking process.

Additionally, during the cooling process, the moisture redistributes inside the bread.

If you cut into a hot bread loaf, the bread will be sticky and gummy. Also, the bread will lose moisture, which will make it go stale much faster.

TRYING DIFFERENT SCORING TECHNIQUESScoring is slashing the dough with a blade or a sharp knife to allow it to expand dur...
04/06/2021

TRYING DIFFERENT SCORING TECHNIQUES

Scoring is slashing the dough with a blade or a sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during oven spring.

STRAIGHT FROM THE OVENThere's nothing better than a hot croissant straight from the oven.
03/06/2021

STRAIGHT FROM THE OVEN

There's nothing better than a hot croissant straight from the oven.

DID YOU KNOW?A sourdough starter forms a liquid alcohol layer as it ferments. This is referred to as 'h***h'. The name c...
03/06/2021

DID YOU KNOW?

A sourdough starter forms a liquid alcohol layer as it ferments. This is referred to as 'h***h'. The name comes from a Native American tribe called Hoochinoo. The Hoochinoo used to trade supplies with Alaskan gold miners for the 'h***h' off the top of their sourdough starters.

DID YOU KNOW?Sourdough is more natural and balanced than bread containing only instant yeast, keeps longer and may have ...
31/05/2021

DID YOU KNOW?

Sourdough is more natural and balanced than bread containing only instant yeast, keeps longer and may have a lower glycemic index.

Address

Koelman Street, Alphen Park
Pretoria

Opening Hours

Monday 07:00 - 17:00
Tuesday 07:00 - 17:00
Wednesday 07:00 - 17:00
Thursday 07:00 - 17:00
Friday 07:00 - 17:00
Saturday 07:00 - 17:00
Sunday 09:00 - 15:00

Telephone

+27727226696

Website

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