A Sourdough bakery making long fermented and handmade bread, the old school way.
Billow is by Rosie Sargisson and Jeffrey Fong. We believe that bread is both a scientific art and a sustainable source of nutrition. Best shared with others!
In the air, in the flour and on our hands are naturally occurring yeast and bacteria that can be nurtured to make a ‘starter’. This starter is what was used for millennia to make bread rise. We leave the dough to ferment for up to 36 hours because natural yeasts take longer to rise. While the dough ferments the bacteria start to break down the flour and gluten, making it easier to digest. As the tiny bacteria eat they produce acids which give our bread a tasty flavour.