the bread library
A small collection of breads shaped by grain, water and time.
Bread at Simply Sourdough is not organised as a fixed menu.
It’s closer to a living library.
Each loaf begins with grain and water, but fermentation slowly transforms the dough in different directions.
Grains behave differently. Seasonal ingredients enter the dough. Vegetables and fruits sometimes replace water entirely.
Over time, a quiet collection of breads and fermented bakes has emerged.
Below are some of the families of loaves and ferments that appear from the oven.
foundational loaves
These are the breads that define natural fermentation in its purest form.
Classic Wheat Sourdough
Flour, water, salt and wild yeast work together slowly over two to three days. The result is bread with a crisp crust, an open crumb, and a gentle acidity that deepens with time.
Other loaves in this family include:
• Wholemeal wheat sourdough
• Multiseed sourdough
These breads form the backbone of the sour
Sprouted and Gluten-free Sourdough
Some breads in the library begin with whole grains rather than flour.
Grains such as ragi, bajra, sorghum, buckwheat, and quinoa are first sprouted over two to three days. Once they have awakened, they are ground and fermented with their own grain-specific starters before being baked.
seasonal and Ingredient-led sourdough
Some breads carry ingredients that slowly weave themselves into the dough during fermentation.
These loaves shift with the seasons and with the ingredients available at the time.
Examples include cranberry and walnut sourdough, olive sourdough, tomato, garlic and basil sourdough, mango and chilli sourdough, and fermented red pepper sourdough.
These breads often feel familiar at first bite, but fermen
Whole Vegetable Sourdough
Some of the most unusual breads in the library begin not with water, but with vegetables.
Fresh vegetables are pulped and mixed directly with flour and sourdough starter. The dough ferments slowly overnight without any added water, absorbing colour, flavour, and moisture from the vegetables themselves.
This process produces breads such as beetroot sourdough, carrot sourdough, vegetable ciabatta, and
Fermented Dough Beyond Bread
Natural fermentation extends beyond loaves.
In the Fermentation Studio, fermented dough occasionally takes other forms.
Sourdough pasta
Fresh pasta made with fermented dough, shaped into pappardelle, ravioli, farfalle, linguini and other traditional forms.
Fermented grain dishes
Grains sometimes appear in dishes such as jambalaya, where fermentation adds depth and character to the dish.
These experiment
enriched ferments
Fermentation also works beautifully with enriched doughs.
By allowing doughs containing eggs, butter, fruit, or nuts to ferment slowly, their flavour deepens and becomes more complex.
Examples include:
• Sourdough brioche
• Fermented doughnuts
• Banana walnut sourdough tea cake
• Carrot walnut sourdough cake
These are familiar foods approached through the slow logic of fermentation.