Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough.
Our walnut will be slightly roasted and than added in the end to give this distinctive walnut flavour.
Flour T65, rye flour, water, mother dough, walnut, salt