Knormoer Sourdough Bread

01/12/2025

The Knormoer stoep bakery's new colour scheme. Screaming minty pastels against steam-punk leather brown. The stoep overlooks the adjacent vineyards. Not a bad setting for making dough.

23/01/2025

This is one of our favourite ways of enjoying a fresh loaf of our sourdough bread. Dunk chunky bread fingers into a puddle of balsamic vinegar, olive oil, salt and pepper.

16/01/2025

Die kliënte van Knormoer bakkery het vandag behoorlik die nuwe bakkery-dogtertjie, Skye, verwelkom. Dit was ons eerste bak dag nadat ons nuwe draadjie tuis gekom het. Daar was gegroet, gevryf ge-oe, ge-ah, ge-soen en gegrom (net 'n klein enetjie vir 'n ander 10 weke Labrador gas). Die mense het die wonderlikste geskenke vir Skye gebring. Sy het 'n nuwe tuisgemaakte leiband, peuselhappies, piepie opleidings blaaie, en speelgoetters gekry. Ons bakkery het nie kliënte nie, maar eerder fans. Ons voel spesiaal...

14/12/2024

Our little bakery girl lives on, on our labels and hearts. She is dearly missed around the house. Trudie, die "k**r" van Knormoer brood.

22/10/2024

We mix all our dough by hand, and the one tool we can't live without is our Danish Dough Whisk. It makes incorporating the initial ingredients so much easier. Without it, mixing dough for 40 + loaves would be incredibly tedious!

16/10/2024

My first sourdough loaf, 5 September 2012. Our starter is 12 years old. We forgot to score the loaf back then!
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08/10/2024

Recently, we've received some requests for a loaf with a softer crust, perfect for those who enjoy a gentler bite. No problem at all! I’ve started pulling these loaves from the oven about ten minutes earlier. The result? A beautiful bread with a lovely oven spring that's thoroughly cooked, but with a softer crust compared to our regular loaves.

If you have any special requests, please don’t hesitate to let us know—we’d love to work with you to make it happen!

26/09/2024

When the sourdough says it's ready, it’s ready—doesn’t matter if it’s 3:45 a.m.! Meanwhile, our dog Trudie (also our bakery's mascot) took one look at the clock, sighed, and went back to bed. Bakers really are a special kind of crazy!

10/09/2024

Shaping dough is key to getting that perfect final loaf. Whether you're working with a bread tin or going for a freeform boule, each method has its own magic. I recently experimented with a new shaping technique, and I'm thrilled with the results - it's really made a difference in achieving a more even and beautifully shaped loaf with our bread tins.

26/08/2024

🍞 Freshly Baked Knormoer Sourdough - Every Thursday! 🍞
Looking for the perfect sourdough loaf? Our handmade Knormoer sourdough is baked with love every Thursday. Swing by Heldervue, Somerset West, to pick up your loaf fresh out of the oven!
📲 Place your orders by WhatsApp to Esme: Tel 065 742 2826
Hurry, limited batches available—don’t miss out on your weekly treat! 🥖

25/07/2024

Two of today's Knormoer Brood fans are getting their bread orders in up-cycled hand-painted brown paper bags.

18/07/2024

The baker's breakfast. Leftover bits of dough from when we weigh out the dough for our loaves, goes into an old tin mug. This gets baked together with one of the batches. I call it a "hoogbroodjie" (high-bread). Hot, fresh and steaming, the baker's breakfast bun, washed down with freshly grounded coffee. Unbeatable.