Sourdough High Tin Loaf

Sourdough is made using a natural fermentation process with wild yeast and lactic acid bacteria, rather than commercial yeast. This gives it that signature tangy flavour and a slightly denser, chewier texture compared to regular bread. The fermentation also breaks down some of the gluten and starches, which can make sourdough easier to digest for some people. Plus, it just tastes great. The depth of flavour you get from proper sourdough is hard to beat, and it stays fresh longer too.

Store your Sourdough High Tin Loaf at room temperature in a plastic bag, bread bag, or well-ventilated bread bin. This keeps the loaf from drying out and helps it stay fresh for days. If you want to keep it longer, you can freeze it for up to four months. Just pop it in a freezer bag, squeeze out as much air as you can, and seal it up. When you're ready to use it, leave it to thaw naturally in the packaging, or wrap it in a paper towel and microwave on high in 10-second bursts until soft.

Sourdough is incredibly versatile. Toast it for a simple, satisfying brekky with butter or your favourite spread. Use it for gourmet sandwiches with quality fillings like roast beef, cheese, mustard and pickles. It's also brilliant alongside soups, stews and salads, where it can soak up all the good stuff. For a weekend treat, try it toasted with smashed avo, poached eggs and a sprinkle of salt and pepper. The tangy flavour of sourdough adds an extra layer of deliciousness to just about anything you pair it with.