Getting to know Flinders Sourdough

March 26, 2014

I was looking over photographs on my computer the other day, searching for a dish I made 12 months ago when living with my mum and dad. Even as a keen cook it’s easy to forget what comes out of your kitchen, which particular dishes excite and beg another visit. Photographing and writing allows for some helpful and tasty reflection, and while I never did find that picture, something noteworthy came to my attention…

My present diet is distinctly lacking in bread.

Bread, something so basic and wholesome, has always been a source of both nourishment and joy. An eager Vegemite toast and chicken salad sandwich consumer from a young age, bread was frequently the backbone of our meals. From breakfasts, lunches, dinners or snacks…dessert, even. A loaf is a life necessity.


Taste and nutrition are equally important to me when it comes to bread. They must exist in delicious harmony. And so, continuing with my getting to know your food posts (highlighting one producer a month), it’s time to talk about bread. Flinders Sourdough are my favourite bakers, as they honour the art of breadmaking with unbleached, organic, stone-ground flour and hand formed loaves that have enjoyed a lovely, long ferment. Oh, and out of their 1930s scotch oven comes the most beautiful loaves.

David and Margaret, the winemakers turned bakers behind Flinders Sourdough, are clearly very fond of the fermentation process. And you can tell there is something special about their bread as soon as you bite into their Vienna, dark rye sourdough or wholegrain spelt loaves. Their slices energise and nourish, they’re easily digested yet keep you strong and satisfied for hours.

Though it happens less often than I’d like, it’s a real treat to collect a loaf on my way home from Transition Farm, or perhaps on the weekend after stocking up on Flinders Mussels (Flinders really has the goods). Often I go for the olive or dark rye sourdough, but I do adore their fruit loaf with organic dried fruit (including figs!), which, unlike common raisin bread, is nicely modest in its sweetness. Oh and their beach buns, too. You can follow Flinders Sourdough on facebook and twitter to see where they’re at, local farmers markets and what not. I’m kind of spoilt for bread now…no other will do.


Many Supermarket breads claim to be sourdough but they are not the real deal. Just look at the ingredients list, a true sourdough should only contain a handful of ingredients – flour, water, salt. The bacteria “starter” culture (which arrives after your flour and water have been hanging out together on the bench), does it’s job, you just need to care for it and create the right conditions to produce lovely loaves.  If you’re keen to get baking at home, good on you! My dad is a fantastic baker, I cannot get enough of his creations. This article gives a nice introduction to the initially daunting task.

David and Margaret from Flinders Sourdough were lovely enough to answer some of my sourdough questions, so I’ll let them do the talking…

1. What is true sourdough and why is it different from other bread & “sourdough” on the market?

True sourdough is the unhurried natural fermentation of bread dough using wild organisms found abundantly in nature. This unhurried approach to baking delivers many health and sensory benefits, these include: 

  • A  large reduction in gluten is achieved as a result of the bonded proteins that form when gluten is cleaved.
  • A lowering in the Glycemic index of the loaf after natural sugars are degraded
  • Increased nutrient absorption due to the production of phytase in sourdough cultures. Phytic acid occurs naturally in grains and seeds and acts as a nutrient thief inhibiting the absorption of vital elements like iron calcium and zinc the lactobacillus bacteria in sourdough cultures provide the enzyme phytase that helps to reduce this problem.

Modern baking practices (such as commercial homogenous bakers yeast and oxidative enzymes) are used to speed up bread production allowing for increased capacity. However like most things in life, increased production results in decreased quality and with sourdough this means a decreased taste and nutrition quality.

2. What type of flour do you use & where do you get it from?

All of our flours used are unbleached and certified organic and our millers still employ traditional stone-ground techniques maintaining the nutrient value of whole grains by avoiding the high temperatures reached in modern high volume milling.

3. Any advice for city bread lovers, or any other bakers you love or recommend? & any tips for home bakers?

It can be a challenge when looking for a local sourdough baker and a healthy degree of scepticism may help, as there are currently no laws protecting the use of the term “sourdough”. 

Be sure to ask if no commercial yeast is used in the bread as many breads labelled as sourdough are made by adding commercial yeast and souring agents eg. vinegar, yogurt and as a result lack the increased nutritional and sensory qualities.

For those in Melbourne we highly recommend Firebrand bakery in Ripponlea that has been an unwavering producer of organic sourdough for decades. In country Vic we suggest Red Beard bakery in Trentham and Fruition Bakery available throughout the Yarra Valley. These bakeries are of the rare few that do not use commercial yeast in their entire bakeries thus ensuring the purity of their sourdough culture. 

Thank you, David and Margaret. You guys are just the coolest, I so appreciate you!


Yes, bread truly is the foundation of a good meal. Finding a good baker you can trust to nourish you and your family is a jolly good move, allowing you to be confident in your breaking of bread (and slathering of ricotta and honey or extra virgin olive oil and sea salt…) Please excuse me while I carve my loaf for Wednesday Breakfast Club this morning.

Toasted Flinders Sourdough dark rye. Two slices. One with nut butter and grilled plums. One with avocado, extra virgin olive oil, sea salt and freshly cracked black pepper. Is there anything better? Some days, most days, there isn’t.

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What did you have for breakfast today?

Heidi xo




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  • Rebecca March 26, 2014 at 9:34 am

    Bread! Sourdough is something I forget exists sometimes, but when I buy a loaf at home my mornings are just that bit better. Can’t beat it with avocado and a bit of S&P. I think I need to get some today now, YUM!


    • Heidi March 30, 2014 at 1:44 pm

      Nothing like it. Best x

  • Cilla March 26, 2014 at 11:53 am

    I love the nutritional info.

    A lot of commercially available bread I feel is near nutritionally void. Basically carbs, with not a lot of other things. One can get their fibre from vegetables.

    (Though there is little better than a sausage with fried onion and sauce in a bit of soft white supermarket bread – God’s food_

    The holy grail of food is something that is nutritious and enjoyable and this type of bread is in that category.

    • Heidi March 30, 2014 at 1:45 pm

      Amen, sister. You’re so welcome, it’s fascinating isn’t it. These food-like substances in supermarkets these days are really scary, in my opinion x

  • Sam March 26, 2014 at 1:34 pm

    Oh my gosh, you lucky thing! My life would be complete if my dad were a sourdough baker. Lovely post. I feel like avocado toast now. We’re very blessed in Byron to have the most amazing dark organic sourdough at our local markets, and nothing makes me happier than a slice of sourdough with butter and a little sea salt.

    • Heidi March 30, 2014 at 1:46 pm

      Sounds like heaven, Sam!! Yes I am super lucky. Just enjoyed some this morning 🙂 x

  • InTolerant Chef March 26, 2014 at 4:31 pm

    This looks so nice Heidi- wish I could have some! We definitely need to regulate food labeling better, as real products deserve recognition for the quality method and ingredients that make them so special X

    • Heidi March 30, 2014 at 1:46 pm

      I so agree, Rebecca! x

  • Amanda March 29, 2014 at 12:00 am

    Oh I love this post! So cool to see ‘true sourdough’ is alive and well around the world. I love both making and buying it for myself–though I wish I could find a dark rye variety like the one you mentioned.

    Your dad should do a post on his fav personal recipe! I’d be all ears 🙂

    • Heidi March 30, 2014 at 1:48 pm

      I will tell him 🙂 Yes there’s nothing like a good dark rye sourdough… x

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