Overview
Sour dough has its own intense, full-bodied flavour. Years ago bakers combined whole-grain flour and water with a small amount of old dough or a pinch of yeast, and left it to naturally ferment overnight to produce the starter dough. The starter dough would then be added to the next day’s production to give the characteristic of a sour dough bread.,,However for today’s need to conserve baking space and save time this process tends to discourage bakers from producing this frequently requested loaf.,,NZ Bakels has developed a premix that meets all the above requirements. BAKELS HENRYS SOUR DOUGH has it’s own unique flavour. This highly flavoursome loaf is perfect for all occasions
