Morpeth Sourdough produces traditional and authentic sourdough bread using the same recipes and techniques used by our forefathers in colonial times. This method dates back to 10,000 BC in Egypt and is the original method of bread making. Similarly, our bread is made using only high quality flour, purified water and sea salt, no additives are used, that is, no baker's yeast, preservatives, raising agents, emulsifiers, stabilisers, extenders or bulking agents in any of our products.
Healthy eating is the best way to describe the inclusion of sourdough in your daily diet. Minimally processed, high in fibre, low in salt, low in fat, no yeast, no chemical additives and a LOW GI. Sourdough bread is also known to be more easliy digestable by the gut. Morpeth Sourdough has just been scientifically proven to have a LOW GI, during testing at a leading Australian university.
For our full product range, visit our website, but below is an introduction to what we have to offer:
Sourdough
All the products listed below are sourdough made without bakers yeast, oil, fat, sugar or additives. Only flour, water & salt is used to make the dough.
Casalinga
Traditional sourdough baked on the stone floor of the oven, it has a thick crust and bubbly texture, great for open sandwiches or toast
Ciabatta
Italian slipper-shaped bread with a bubbly, chewy centre and a light crunchy crust, perfect for oil dipping, cheese plates, a classic bruschetta or as a meal accompaniment.
Baguette
Very crusty, golden sourdough stick with moist, bubbly texture, great with seafood or soup, a must for the
You will find retailers of our products right across the state of NSW. Go to suppliers
