Our story began 7 months before the outbreak of the pandemic Covid-19 and MCO (Movement Control Order) in March 2020.
We wanted fresh bread.
Bread without complications.
Bread that is delicious and easily digestible.
Bread that tasted good with salted butter.
Bread that didn't cause any 'gluten attack'.
Bread that can be made with just flour, water and salt.
We wanted fresh bread.
Bread without complications.
Bread that is delicious and easily digestible.
Bread that tasted good with salted butter.
Bread that didn't cause any 'gluten attack'.
Bread that can be made with just flour, water and salt.
So, we cultivated a starter (which is just flour and water).
Got a little help with some 5 year old starter in the process and made more.
Baked our first sourdough bread.
And then baked some more.
And didn't stop baking...
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