We make our sourdough every morning and we refresh our starter every night by stirring in fresh water and wholemeal flour. We take care of sourdough as if it was our family pet.

Sourdough is a healthy fermented food. Its lactobacilli hydrolise the gluten in it, which means they break it down into smaller bits, making it easier to digest and suitable even for many gluten-intolerant people.

The wholemeal flour we add gives the dough a little more texture and makes it even healthier.

A great pizza starts with a great dough!