The Traditional Sourdough
Since 2003, a natural ‘mother dough’ has been the source for GRADZ sourdough bread. It is also rich and delicious with authentic sourdough flavours and characteristics.
The hand-written recipes Agnes found include half-wheat and halfrye varieties originally made by her Great Grandfather.
GRADZ master bakers have added modern ingredients known to be beneficial to our wellbeing such as amaranth and spirulina to these recipes enhancing their value and deliciousness to create an artisan range of continental-style bread.
Crafting healthy, delicious bread takes time
Using natural ingredients is not enough; GRADZ master bakers are also patient. Agnes’s treasured family recipes require a slow fermentation process in which the dough rises gradually for up to 24 hours. During this time, flour and other ingredients are broken down, eventually making the bread gentler to the digestive system.