Wild Sourdough

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Wild Sourdough A simple combination of natural yeasts, flour, and water made the old fashioned way by hand.

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15/10/2026

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SOUP SEASON IS OUT. SANDWICH SEASON IS IN!The days are getting warmer, the sun is shining, and suddenly a fresh, delicio...
12/10/2026

SOUP SEASON IS OUT. SANDWICH SEASON IS IN!

The days are getting warmer, the sun is shining, and suddenly a fresh, delicious sandwich sounds a whole lot better than a bowl of steaming soup!

Think creamy avo, juicy tomatoes, crunchy cucumber, fresh greens and your favourite fillings, all piled onto delicious Wild Sourdough.

Quick lunches? Sorted.
Picnic plans? Sorted.
A sandwich so good you start planning tomorrow's lunch before you've finished today's? ABSOLUTELY.

Make your next sandwich something special with Wild Sourdough!

Find your nearest stockist and grab a loaf for your next delicious creation.

08/10/2026

Sourdough, explained!

We love seeing our stockists sharing their passion for sourdough and helping more people discover what makes naturally fermented bread so special!

Have you ever wondered what happens to your loaf after it leaves the bakery?It starts, quite simply, with us baking fres...
05/10/2026

Have you ever wondered what happens to your loaf after it leaves the bakery?

It starts, quite simply, with us baking fresh Wild Sourdough the traditional way.

From there, our loaves are gently delivered to our local stockists, ready to be picked up by the people who love them.

And because fresh bread waits for no one, we want to make it a little easier for you to know when the next batch has arrived. ๐ŸคŽ

That's why we've created WhatsApp delivery groups for our stockists.

Join your local group and we'll let you know when fresh Wild Sourdough arrives, so you don't have to wonder when the next loaf will be on the shelf.

Want to join?

Simply WhatsApp 071 110 6464, tell us your local stockist, and we'll add you to the relevant group.

๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐’๐ž๐ฉ๐ญ๐ž๐ฆ๐›๐ž๐ซ: ๐„๐ฏ๐ž๐ซ๐ฒ ๐‹๐จ๐š๐Ÿ ๐ก๐š๐ฌ ๐š ๐’๐ญ๐จ๐ซ๐ฒTo a baker, a loaf is more than just a beautiful crust and a delicious crumb....
28/09/2026

๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐’๐ž๐ฉ๐ญ๐ž๐ฆ๐›๐ž๐ซ: ๐„๐ฏ๐ž๐ซ๐ฒ ๐‹๐จ๐š๐Ÿ ๐ก๐š๐ฌ ๐š ๐’๐ญ๐จ๐ซ๐ฒ

To a baker, a loaf is more than just a beautiful crust and a delicious crumb. Its appearance can reveal clues about what happened during the fermentation, shaping and baking process.

The crust can tell us about the heat and baking conditions.
The colour develops through the reactions that happen as the dough bakes.
The scoring and shape can show how the dough expanded in the oven.
And the crumb (those little holes inside) can give clues about fermentation, hydration and how the dough developed.

None of these things exist in isolation, and there isn't one single โ€œperfectโ€ sourdough crumb. Different styles of sourdough can look completely different and still be beautifully made.

But when you know what you're looking at, a loaf starts to become a little like a map of its own journey.

From flour and waterโ€ฆ
to fermentationโ€ฆ
to shapingโ€ฆ
to the heat of the ovenโ€ฆ

Every loaf leaves clues behind.

And perhaps that's one of the things we love most about sourdough: it's not just something you eat.

It's something you can learn to read. ๐ŸคŽ

And with that, we've reached the end of Sourdough September.

Thanks for spending the month with us and getting to know the wonderfully wild world behind every loaf.

24/09/2026

Heritage Day is about celebrating the rich and wonderfully diverse heritage of our country- the cultures, traditions, languages, histories and stories that make South Africa what it is.

And somewhere along the way, we found a rather delicious way to celebrate it.

The braai.

Because food has a wonderful way of bringing people together- even when we don't all come from the same place or share the same traditions.

So today, we celebrate our differences, our shared stories and the things that bring us together.

Happy Heritage Day & National Braai Day from Wild Sourdough!

๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐’๐ž๐ฉ๐ญ๐ž๐ฆ๐›๐ž๐ซ: ๐ˆ๐ฌ ๐ฌ๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐š๐œ๐ญ๐ฎ๐š๐ฅ๐ฅ๐ฒ ๐›๐ž๐ญ๐ญ๐ž๐ซ ๐Ÿ๐จ๐ซ ๐ฒ๐จ๐ฎ?There's a reason sourdough has been made and enjoyed for thous...
21/09/2026

๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐’๐ž๐ฉ๐ญ๐ž๐ฆ๐›๐ž๐ซ: ๐ˆ๐ฌ ๐ฌ๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐š๐œ๐ญ๐ฎ๐š๐ฅ๐ฅ๐ฒ ๐›๐ž๐ญ๐ญ๐ž๐ซ ๐Ÿ๐จ๐ซ ๐ฒ๐จ๐ฎ?

There's a reason sourdough has been made and enjoyed for thousands of years, and today, science is helping us understand some of the reasons why.

Sourdough isn't simply flour, water and time. The traditional process changes the bread in ways that can affect how our bodies digest and use it.

Research has found that sourdough can improve protein digestibility, while fermentation can also reduce compounds such as phytic acid, potentially making minerals like iron, zinc, magnesium and calcium more available.

There's also growing interest in how sourdough affects blood glucose responses, with some studies finding a more favourable response compared with certain conventional breads.

And researchers are investigating its potential effects on gut health, digestion and the way our bodies process carbohydrates.

The more we learn, the more we appreciate what traditional sourdough has been doing all along.

Want yours? WhatsApp us on 0665086812

17/09/2026

One slice. Endless possibilities.

There's something about a fresh slice of sourdough that makes you want to pile it with absolutely everything.

Butter, avo, eggs, cheese, something sweet or something that belongs on the braai!

Whether you're keeping it simple or building a masterpiece, we'd love to know:

What's your ultimate sourdough topping?

๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐’๐ž๐ฉ๐ญ๐ž๐ฆ๐›๐ž๐ซ: ๐–๐ก๐š๐ญ ๐š๐œ๐ญ๐ฎ๐š๐ฅ๐ฅ๐ฒ ๐ก๐š๐ฉ๐ฉ๐ž๐ง๐ฌ ๐๐ฎ๐ซ๐ข๐ง๐  ๐ฌ๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐Ÿ๐ž๐ซ๐ฆ๐ž๐ง๐ญ๐š๐ญ๐ข๐จ๐ง?While your dough is resting, there's a lot more...
14/09/2026

๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐’๐ž๐ฉ๐ญ๐ž๐ฆ๐›๐ž๐ซ: ๐–๐ก๐š๐ญ ๐š๐œ๐ญ๐ฎ๐š๐ฅ๐ฅ๐ฒ ๐ก๐š๐ฉ๐ฉ๐ž๐ง๐ฌ ๐๐ฎ๐ซ๐ข๐ง๐  ๐ฌ๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐Ÿ๐ž๐ซ๐ฆ๐ž๐ง๐ญ๐š๐ญ๐ข๐จ๐ง?

While your dough is resting, there's a lot more going on than meets the eye.

The yeasts and bacteria in your starter are busy feeding on available sugars. As they ferment, they produce carbon dioxide, organic acids and other compounds- transforming the dough along the way.

Fermentation can also change some of the nutritional characteristics of the flour. It can help break down compounds such as phytic acid, potentially making minerals like iron, zinc, magnesium and calcium more available for absorption.

Researchers are still exploring exactly how these changes translate to health, and the answer isn't as simple as saying โ€œsourdough is healthier.โ€ The flour, fermentation time, temperature and microbial community all play a role.

What we do know is that fermentation changes the food we're making - not just the flavour of it.

WhatsApp us on 065086812 to find a stockist or place your order.

10/09/2026

Fresh vs Toasted?

What's the best way to enjoy sourdough?

Our team is split! On the one hand, there's nothing quite like a super-soft, fresh sourdough sandwich packed with lettuce, tomato, cheese and ham.

But then againโ€ฆ who can resist a perfectly toasted slice topped with creamy avo?

It's so hard to choose!

So, what's your pick- fresh or toasted?

Address

Columbus Crescent, Norscot Manor, Fourways
Sandton
2191

Telephone

+27665086812

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