17/05/2026
Meet Maka Margaret 🍞
The start of our sourdough process and arguably the most important ingredient. The ‘mother’ is the starter culture of sourdough - living, breathing mix of wild yeast and good bacteria, cultivated simply by combining flour and water and allowing it to ferment.
Fed regularly and kept in the right conditions, it becomes a natural leavening agent, the force that makes the dough rise, develops its flavour and gives our sourdough its character.
No two mothers are the same. Each culture is unique, shaped by its environment, the flour it’s fed and the hands that tend to it, and we’re incredibly proud to have our own and using it as the magic ingredient to our house made sourdough.
