Rustic and pure, the ingredients of Irrewarra sourdough bread are simply Australian flour, filtered water, sourdough culture and sea salt. The culture, alive and nurtured by us since 1995, is used to ferment and aerate the bread dough and contains local wild yeast and bacteria which are naturally present in the air and on the wheat grains. Irrewarra’s culture is added each time the bread is made. The bread is created in the sourdough tradition by allowing the dough to ferment slowly. Shaped by hand and baked on the stone floor of the oven, every loaf is the individual expression of the baker’s hands; no two loaves are ever the same. Never heavy nor sour, Irrewarra bread is the culmination of a traditional 30-hour fermentation and proofing process.