Artisan style sourdough bread made by hand in my home for yours...

My name is Adam and I have been baking sourdough bread in our home kitchen for friends and family since 2019 using my naturally cultivated yeast (sourdough starter) with only three ingredients in each loaf: flour, sea salt, and water.

Ancient Khorasan

$12.00 AUD
$12.00 AUD
Sold Out
Made with 100% white khorasan flour, this loaf is certainly the baker's pick! Khorasan is one of the ancient grains that has never been genetically modified since first being cultivated in ancient times. The naturally creamy yellow dough is shaped into a long loaf then baked in a cast iron dutch oven.

Ancient Spelt

$12.00 AUD
$12.00 AUD
Sold Out

Spelt flour is a highly nutritious, ancient cereal grain with a naturally nutty flavour. This loaf is made using 100% NSW-grown, organic, unbleached, wholemeal spelt flour, is shaped in a long loaf then baked in clay dutch oven.

Country Sour

$12.00 AUD
$12.00 AUD
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A classic blend of organic, stone-milled flours (unbleached white and wholemeal) shaped into a round loaf then baked in a cast iron dutch oven for a soft crumb and iconic sourdough crust.

Jar of Starter (DIY Bread)

$10.00 AUD
$10.00 AUD
Sold Out

By using my active “mother” sourdough starter, you can begin cultivating a starter at home to make your own sourdough bread! This 200g portion is taken from the wholewheat starter I cultivated in mid-2019 and is packaged in a reusable glass jar.

The Process

Using only premium organic and sustainably farmed flours from our local NSW region, filtered water, and sea salt, dough is mixed then stretched and shaped by hand into loaves before "resting" in the fridge overnight. Baking the following day allows the extended natural fermentation to develop a classic sourdough flavour.

Naturally Leavened

Every batch of sourdough is leavened with my natural sourdough starter ("mother" or lievito madre) that I cultivated in 2019 and continue to feed with organic wholemeal flour and filtered water.

Hand Shaped

Every dough ball is kneaded, stretched, weighed, and shaped by hand and placed in bannetons (baskets) before proofing overnight in the fridge.

Home Baked

After retarding in the fridge overnight, loaves are scored by hand then transferred into a hot oven and baked for 45 minutes.

Baking loaves in a clay or cast iron dutch ovens hold in steam during the bake creating the iconic sourdough crust.

How to Order

Pre-order by choosing a style, size, and quantity, then checkout to pay and finalise your order.

Bread is baked on a MONDAY night with delivery—throughout Elara—available immediately after.