WHOLESALE
—
If you're interested in serving our bread, sell our bread, or would like to know more about our offering, please send us a line.
info@wellingtonsourdough.co.nz
STARTA BREAD KITCHEN
—
Now you can visit us at our bread kitchen.
Nº 01 SOURDOUGH
ROUND
—
Wheat flour
Rye flour
Wholemeal flour
+ salt, water
—
The Nº 01 Sourdough is our house loaf; this classic sourdough is the foundation of our range. The long cool fermentation period produces a loaf that is mildly sour in flavour while the high levels of hydration allow us to bake it a little longer, providing a thick and blistered crunchy crust.
Method: hand shaped, cool fermentation
Nº 1.1 SOURDOUGH
LONG
—
Wheat flour
Rye flour
Wholemeal flour
+ salt, water
—
The Nº 1.1 Sourdough is our house loaf turned long; this classic sourdough is the foundation of our range. The long cool fermentation period produces a loaf that is mildly sour in flavour while the high levels of hydration allow us to bake it a little longer, providing a thick and blistered crunchy crust.
Method: hand shaped, cool fermentation
Nº 02 SOURDOUGH
SPELT & SPROUTED RYE
—
Spelt flour
Wheat flour
+ salt, water
Added sprouted organic rye grains
—
Method: hand shaped, cool fermentation
Nº 03 SOURDOUGH
SEED & GRAIN
—
Wheat flour
Rye flour
Wholemeal flour
+ salt, water
Added amaranth, bulghur, flax seeds, rolled oats, red quinoa, sesame seeds sunflower seeds, white quinoa
—
Being big on seed & grain makes our No 03 loaf not only wholesome but full of malty, chewy, popping texture and flavor. Sandwich it, toast it, enjoy it.
Method: hand shaped, cool fermentation
Nº 04 SOURDOUGH
SULTANA LOAF
—
Wheat flour
Rye flour
Wholemeal flour
+ salt, water
Added golden sultanas, fennel seeds, coriander seeds, orange zest
—
For our Sultana loaf we use our house dough, add golden sultanas, toasted fennel and coriander seeds and a healthy portion of orange zest. The result is a bright and versatile sourdough that's perfect toasted and served with fresh butter.
Method: hand shaped, cool fermentation
Nº 05 SOURDOUGH
SQUARE LOAF
—
Wheat flour
Rye flour
Wholemeal flour
+ salt, water
—
We love our Nº 05 sourdough Square Loaf for its mildly sour flavour, moist tender crumb, thin easy slice crust, and the fact it’s the perfect shape for your toaster.
Method: hand shaped, cool fermentation
Nº 07
STICK
—
Wheat flour
+ salt, water, levain, yeast
—
Method: hand shaped, cool fermentation
Nº 08 SOURDOUGH
MR POTATO MAN
—
Wheat flour
Rye flour
Wholemeal flour
+ salt, water
Added potatoes, olive oil, rosemary, nigella seeds
—
Method: hand shaped, cool fermentation
