Rebekka Sauerdough 2.2

I don’t know anyone who doesn’t like bread – brown bread, soda bread, flat bread or plain old white sliced pan. I also know that when I moved to Ireland from Germany in 2004 I found it hard to get the bread I love – sourdough. A beautiful brown bread with a small hint of sourness. sourdough goes so well with food such as chowder or simply on its own topped with butter. So to solve my own problem I started to bake it myself!

I have sourced the essential rye flour from a miller and bread baker in Bettystown and have set to work in my own kitchen.

The bread is baked by making sourdough with the rye flour by fermentation and then mixing this with other flours, giving a strong texture with a crispy crust. I offer a small range of sourdough loaves with flavours added by olive, walnut and mixed seeds etc.

With the assistance of the good people at Donabate Portrane Transition Towns, I am selling my bread at the Saturday market at Donabate Parish Hall, hope to see you there and I’ll keep a sample of Sourdough for you!