What you’ll find below:
- Discover the story behind Bakers Delight sourdough, which originated with a 150-year-old levain culture born in San Francisco
- Go behind the scenes of the baking process and find out why it takes 30 hours to make every loaf
- Explore the full Bakers Delight sourdough range, including rye, mixed seed, and our beloved Sourdough Vienna
- Get inspired with some of our favourite sourdough recipes, from simple toast toppers to a show-stopping pull-apart
There’s something about a great loaf of sourdough bread that just stops you in your tracks. That thick, crackly crust. The open, chewy crumb. That signature tang that’s impossible to replicate with anything else. But what makes Bakers Delight sourdough genuinely special is the story behind every single slice, and that story starts a very long time ago.
Our Sourdough Story: 150 Years in the Making
At the heart of every Bakers Delight loaf of sourdough is something you’ll find in very few places: a living sourdough starter culture that’s over 150 years old. It all starts with a levain culture, which our bakers feed every 20-24 hours to keep it alive and active.
That levain originally hails from San Francisco, home of the world’s most famous sourdough tradition. And here’s the part that blows people’s minds: every Bakers Delight bakery across Australia has its own levain, but they all trace back to the same original Mother Culture. So every loaf we bake is, in a very real sense, family.
Unlike many commercially produced breads, our sourdough recipe contains no added yeast. The levain does all the heavy lifting, giving our bread its distinctive sour flavour, open crumb and rustic crust. It’s a true sourdough - the way it was always meant to be made.
Behind the Bench: 30 Hours in the Making
Our sourdough doesn’t happen overnight. Literally. From start to finish, it takes 30 hours to make every loaf, and that slow, deliberate process is exactly what makes it worth it.
Slow fermentation is the secret. It’s what gives our sourdough bread its depth of flavour, that satisfying chew and the characteristic tang you just can’t rush. Our bakers work through the night, preparing each batch by hand, so that when you walk into your local bakery in the morning, there’s a freshly baked loaf waiting for you.
Want to see it for yourself? Watch our bakers at work!
Is Sourdough Good for You?
We get this question a lot, and the good news is that yes, sourdough is in general good for you, especially compared to conventional bread. The slow fermentation process breaks down some of the gluten and phytic acid found in wheat, which can make it easier to digest for many people.
But the benefits of sourdough bread go further than just gut health. Because it has a lower glycaemic index than most white breads, it can help deliver more sustained energy throughout the day. Our sourdough loaf range is also made with quality, minimal ingredients and no shortcuts.
Our Sourdough Bread Range
From the classic to the adventurous, there’s a sourdough loaf for every taste. Here’s the full lineup.
Sourdough Vienna
The one that started it all. Our Sourdough Vienna is traditionally baked on stone, which gives it that thick, crunchy crust and dense, flavourful centre. Made from slow-fermented dough with no added yeast, it’s got a signature sour bite and rustic texture that makes it perfect for toast, dipping, or loading up with your favourite toppings. Whether you’re slicing it for dinner or turning it into something show-stopping for brunch, this loaf delivers real flavour in every bite.
Tip: Slice your Sourdough Vienna loaf and serve as part of a charcuterie board with your favourite cheeses, fruits and condiments.
Rye Sourdough Vienna
Made with a traditional recipe, our Rye Sourdough Vienna has a thick, crunchy crust and a wonderfully dense, chewy centre. The addition of rye adds a deeper, earthier flavour that pairs beautifully with bold toppings - think smoked salmon, cream cheese, aged cheddar or a good sharp pickle. This is a loaf for people who like their bread to mean business.
Sourdough High Tin Loaf
If you love sourdough flavour but want something a little more sandwich-friendly, the High Tin Sourdough Loaf is your answer. Slow-fermented with all the character of our classic Vienna, it comes in a shape that slices beautifully for lunches or school snacks. Stack it high, or keep it simple with a good butter, you really can’t go wrong.
Tip: The shape of the High Tin Loaf lends itself better for toastie recipes like our Ham & Cheese Toastie Soldiers with Dippy Eggs Recipe!
Mixed Seed Sourdough Vienna
For those who love a little extra texture, the Mixed Seed Sourdough Vienna brings together our classic slow-fermented sourdough base with a generous blend of seeds baked into the crust. Great for open sandwiches, avocado toast, or simply enjoyed with a good spread of butter. Every slice has a satisfying crunch that plain bread just can’t match.
Something Sweet: Our Sourdough Fruit Loaf
Did you know our sourdough range extends to the sweeter side of life? Our Apple & Cinnamon Sourdough Loaf brings all the slow-fermented goodness of our classic sourdough bread together with the warm, comforting flavours of apple and cinnamon. Think fruit toast - but elevated. It toasts up beautifully, fills your kitchen with the most incredible smell, and makes breakfast feel like a bit of an occasion. Perfect on its own, or dressed up with butter and a drizzle of honey.
Our Favourite Sourdough Recipes
The best thing about a great sourdough loaf? What you can do with it. Here are some of our favourite sourdough recipes to get you inspired.
Sourdough Toast Toppers
Serves 3 | Prep: 20 mins | Breakfast & Lunch
Simple, satisfying and endlessly adaptable - this sourdough recipe proves that toast can absolutely be the star of the show. Made with slices of our Sourdough Vienna, the toppers range from creamy avocado with cucumber ribbons and a fried egg, to sweet cream cheese loaded with banana, strawberries and a dusting of cinnamon. Pop them all on a board and let everyone dig in.
Get the Sourdough Toast Toppers recipe →
Garlic & Caramelised Onion Sourdough Pull-Apart
Serves 4–6 | Prep: 15 mins | Cook: 25 mins | Entertaining
Pure crowd-pleaser territory. A whole Sourdough Vienna is cut into a criss-cross pattern, then packed with garlic butter, caramelised onion jam and a generous melt of cheese. Wrapped in foil and baked until golden and gooey, it’s crispy on the outside and impossible to resist on the inside. One of the best things you can do with a sourdough loaf - tear-and-share style.
Apple & Cinnamon Sourdough French Toast Skewers
Serves 2 | Prep: 10 mins | Cook: 10 mins | Breakfast & Dessert
A fun, flavour-packed twist on a brunch classic. Slices of our Apple & Cinnamon Sourdough Loaf are dipped in a vanilla and maple egg mixture, pan-fried until golden, then cut into cubes and skewered with fresh berries. Dusted with icing sugar and served with extra maple syrup, they’re perfect for a lazy weekend breakfast or a casual entertaining spread. A great way to make the most of our sourdough fruit loaf range.
Get the French Toast Skewers recipe →
Sourdough Summer Salad
Serves 4 | Lunch & Entertaining
Who said sourdough is just for toast? This vibrant summer salad comes loaded with baby cos lettuce, walnuts, celery, Spanish onion, sliced apple, smoked chicken, grilled pancetta and fresh herbs — all tossed in a creamy mayo dressing and served tucked into a Sourdough Baguette. Fresh, satisfying and genuinely impressive for something so easy. Great for picnics, entertaining or a light dinner on the back deck.
Get the Sourdough Summer Salad recipe →
Find Your Perfect Sourdough Loaf
Whether you’re a lifelong sourdough bread devotee or you’re only just discovering the difference that slow fermentation makes, there’s never been a better time to pick up a loaf. Pop into your local Bakers Delight to find the full sourdough range, fresh from the oven every morning, or explore more sourdough recipes over on our recipes page.
Every loaf. Every slice. 150 years of tradition in every bite.
