The city’s best bakeries have history built into their starters – some smuggled back from California, arguably the birthplace of modern sourdough, and others multiple decades in the making. For a bread to be a true sourdough, there should be no added yeast (hence the supermarket scandal), as the starter provides the raising agent for the bread as well as lending the characteristic sour quality.
A good sourdough, the kind that’s fermented for more than 12 hours and has a depth of flavour akin to aged cheese, demands your attention. The right kind of bread, helped along with a generous swipe of cultured butter, is one of life’s great pleasures. Here are the best places to get your bread fix in Sydney.
Want your bread with bacon and eggs? Here's our list of the best bacon and egg rolls in Sydney.
Plan your weekend: here are the best things to do in Sydney this weekend.