Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.


Work@holic Sourdough follows the tried and true sourdough process using nothing but natural leavening ​power of our Rye Starter (We call our starter The Hasselhoff - named after the fact that it's German as it's been fed nothing but German Rye since its birth). This gives our sourdough a unique tanginess that comes more on the end note as you chew.

Each loaf of our sourdough weighs approx 750g and makes approximate 8 large slices with trimming to spare

We LOVE Sourdough

Frequently Asked Questions


  • Do you guys use any instant yeast for this loaf?

    • No. The entire process only uses natural leavening

  • What is the Sourdough Starter that you guys used for this bread?

    • We use Rye starter and we feed it with only rye flour

  • Why is  sourdough good?

    • The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. 

  • Why is your bread sour or not sour?

    • The lactic & acetic acid produced as part of the natural sourdough process causes the bread to be sour. The sourness is very much dependent on the feeding schedule of the starter. The sourness doesn’t represent the quality of the bread but more of the desired flavour. A sourdough starter that is too acidic often prevents gluten in the bread to form properly

  • Do you guys use wholemeal flour for the bread?

    • No. Our sourdough is made using wheat flour although we can make a country wholemeal version on demand

  • Is sugar added into your bread?

    • No. there is really no reason to add it as this allows better experience of the complex flavour

  • I am gluten intolerant, can I eat this bread?

    •  Many people who has IBS or are gluten intolerant found themselves being able to take sourdough because of the long fermentation

  • How long can I keep the bread?

    • If you bought it today, you can keep it for 4-5 days in room temperature. Try to slice only when you need to use it and if you can’t finish it, leave the cut side facing down to prevent it from drying out. You can cover it with cloth or a bread tin of sort (whatever it is, never chill it as it will turn stale)​

    • If you have plans for later, freeze it asap and it can last over a month in the freezer. Use freezer bag for best result. When you need to use it, just thaw a few hours in ambient. To toast it, just spray some water onto it and place into the oven at 175 c for a few minutes, depending on size