07/03/2024
We are baking small batches of naturally leavened bread (sourdough) on regular weekly baking days.
Contact us to order now!!
About the bread.
Sourdough is the popular term used in America referring to naturally fermented bread, known in France as Pain au Levain.
The key aspect of naturally fermented bread is the use of a small amount of organically active fermented dough or levain instead of commercial yeast as the rising agent. This allows the dough to develop into a flavourful, nutrient rich and healthy bread.
Commercial factory bread is stripped of natural nutrients and made with huge amounts of artificial additives, which are increasingly being seen as the cause of bread related health problems.
The “gluten free” movement can be seen to be a reaction to the unhealthiness of modern factory bread.
Naturally leavened bread in contrast has the benefit of high nutritional value, high digestibility, great texture and delicious flavours.
At Legacy Farm, we are committed to producing small batches of hand crafted naturally leavened loaves using stone ground flour from Champagne Valley, sea salt and natural spring water, along with at least 16 hours of fermentation time.
The long fermentation ensures the natural yeasts and bacteria work their way through the dough and produce deep flavours, open crumb and great texture!
At the moment we are baking the Pain de Campagne (Country Bread) for R60 per loaf.
Please contact us on the WhatsApp link to order!
