Loafers prides its self on its sourdough baking method and we take an uncompromised position on the process and composition of the loaves. Our sourdoughs are made over sixteen hours to enhance the crust, crumb and flavour of the product. By slowing down the procedure and using an extended fermentation we achieve a far superior sourdough bread.
We use two kinds of flour; either organic or premium single origin flour from wheat sourced from Dalwallinu. Loafer’s sourdoughs are available in free form loaf tins and for cafes we recommend the food service size for larger slices.
This entails a sixteen hour fermentation using organic flour and is available as free form loaves.
Again this involves a sixteen hour fermentation and is available in tinned and free form configurations.
Lupin & Linseed
Nutritionally lupin flour is high protein and lower in carbohydrates making it an excellent menu option. It is available in tinned and free form.