Our starter contrary to most peoples
we don't know the exact age of our child, but we believe it’s a good kid!
Yes, we feel like parents you generally do when you have to feed the child multiple times every day!
Our “sourness” in our bread, is a natural occurring
Other major bakery’s & supermarkets use
Over the years of having crazy Artisan’s working with us, we have developed a variety of tinned loaves, which some recipe’s date back to the middle ages & pre-history,
The 100% ers Baltic loaf, Shwartzbrot, (Black Bread),
& the softer 66% er with stout, Danish
are the most popular.
300+ years ago, the way bread was made, is comparable to how we make our bread here at Natural Tucker, apart from using machines to mix, you could take our methods & techniques, & compare it to where the world had more patience for their food.
- Rod Shokuhi.
Why is Time so important:
it’s not just about “Rising Time”
it is more about how the gluten in the bread that feeds the natural yeast & breaks down the
so it is easy for the body to digest, so you don’t get that awful feeling after eating our
This is the best measure on a loaf, by how your stomach feels after.