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.

Starta Bread Kitchen
Left Bank Lane
Te Aro, Wellington


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Nº 01 SOURDOUGH
ROUND

White 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

 

 

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Nº 1.1 SOURDOUGH
LONG

White 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

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Nº 02 SOURDOUGH
SPELT & SPROUTED RYE

Spelt flour
Wheat flour
+ salt, water
Added sprouted organic rye grains


Method: hand shaped, cool fermentation

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Nº 03 SOURDOUGH
SEED & GRAIN

White 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

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Nº 04 SOURDOUGH
SULTANA LOAF

White 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

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Nº 05 SOURDOUGH
SQUARE LOAF

White 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

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Nº 07
STICK

White flour
+ salt, water, levain, yeast


Method: hand shaped, cool fermentation

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Nº 08 SOURDOUGH
MR POTATO MAN

White flour
Rye flour
Wholemeal flour
+ salt, water
Added potatoes, olive oil, rosemary, nigella seeds



Method: hand shaped, cool fermentation

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