HOW WE MAKE OUR SOURDOUGH
What is sourdough?
Sourdough is the traditional method of leavening bread, using a sourdough starter culture, rather than commercial baker’s yeast. We consider it to be both an art and a science!
A sourdough starter is the heart and soul of proper sourdough bread – a living culture of naturally occurring yeasts and friendly bacteria. The culture’s balance, controlled with temperature and time, allows the bread to rise (thanks to the yeasts), whilst developing a signature sour flavour (thanks to the bacteria).
The good stuff simply can’t be rushed. Our cold fermentation method means it takes two days in total to make a loaf from start to finish – we hope you’ll agree the result is worth the wait!
The skill of the artisan
All our loaves are hand-shaped with love and care. Working with a live culture, we’re always adapting to our conditions – our Mo’s likes things just right! Our skilled bakers can tell a lot from the look and texture of the dough, and use their experience to ensure our sourdough comes out great every time.
Traditional slow fermentation
Our simple ingredients and traditional slow fermentation process give our sourdough its signature open crumb, bouncy texture and superior taste.
All our bread is baked to order
We bake all our bread to order with deliveries within hours of leaving the oven, maximising freshness, and reducing food waste.
Keeping it local with ingredients
We use flour milled in Driffield, and rapeseed oil from the Yorkshire Wolds in our focaccia, supporting local food producers and reducing food miles.
Meet Mo!
Loyal, longstanding and low maintenance (as long as she gets fed!) – there would be no Luke’s Bakery without our sourdough starter, Mo!
Mo started life on the skin of an apple from the bottom of Luke’s garden, and with careful nurturing, and plenty of flour and water, she’s now the mother of all our sourdough loaves!
Mo’s friendly bacteria give every Luke’s loaf its signature tangy flavour, chewy crumb and open texture. It also breaks down gluten, making sourdough friendlier to the gut.
Thanks for your magic, Mo!
