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Sourdough, named for the slightly sour taste that is a byproduct of the long fermentation process preceding baking, is a favourite in cafes all over Australia. If eating whole, unprocessed foods is important to you, choose sourdough. At it’s best, sourdough is free from nasty additives. It’s also more digestible than other bread, thanks to the effect of lactic acid on vitamins and minerals present in the grain used to make it.

What bread is that?

Do you know your chapati from your ciabatta? We explain the basics of different types of bread.