Question: What is sourdough?

Answer: Sourdough is the ancient leavened bread-making process.

Question: Is sourdough a flavoured bread or a process?

Answer: A process. Sourdough is the process of making bread using the naturally occurring microorganisms. At no point in the process is Baker's yeast used.

Question: Are the owners of Morpeth Sourdough related to Arnott's Biscuits?

Answer: Yes, Stephen Arnott, co-owner of Morpeth Sourdough is the great, great, great grandson of William Arnott, who founded Arnott's Biscuits.

Question: How long is the Morpeth Sourdough fermentation time?

Answer: Morpeth Sourdough uses the authentic sourdough process which takes over 30 hours to produce, having a fermentation time around 22 hours.

Question: Does Morpeth Sourdough contain Baker's yeast (Saccharomyces cerevisiae)?

Answer: No, we do not use and have never used Baker's yeast in our product or in our bakery.

Question: Is Morpeth Sourdough low GI?

Answer: Yes, it is naturally low GI and has been tested at a leading Australian University with a result of 54.

Question: Does Morpeth Sourdough contain any preservatives or additives?

Answer: No, we use only flour, filtered water and sea salt. There are no preservatives or additives used in our bakery.

Question: Is sourdough bread gluten-free?

Answer: No, an authentic sourdough bread is baker's yeast-free, preservative-free and also is free from any additives. It should only contain flour, water and salt.

Question: How should I store my Morpeth Sourdough bread?

Answer: After purchase, take the loaf out of the plastic bag and wrap in a linen tea towel, store in a cool place in the kitchen. Our sourdough also freezes well.

Question: Where can I buy Morpeth Sourdough?

Answer: Morpeth Sourdough is sold all over NSW, for an outlet near you, please email us with your suburb or postcode and we will respond with details of nearest outlet.

Question: More to follow...

Answer: coming soon