Brinkton's Sourdough produces traditional and authentic sourdough bread using the same recipes and techniques used by our forefathers. Brinkton's Sourdough is made using only high quality flour, water and sea salt, no additives are used. That is, no baker's yeast, preservatives, raising agents, emulsifiers, stabilisers, extenders or bulking agents are used.

The texture and taste are purely the result of the extended dough fermentation by the ecosystem of naturally occurring micro organisms, such as wild yeast and lactobacilli. The long proving time, or fermentation, also enables the flavour compounds in wheat flour to develop. The result is a pronounced wheaty and nutty flavour quite unlike yeasted commercial bread. Like fine wine and cheese, a complexity of flavours results from natural fermentations. Other similar food fermentation systems are salami and other such small goods, tofu (fermented soybean), soy sauce, balsamic vinegar, buttermilk, naturally brewed beer and sauerkraut.

During fermentation, the wild yeast produce carbon dioxide to make the bread rise and the lactobacilli produce tiny amounts of organic acids which give the bread a unique and distinct flavour. The lactobacilli also produce minute traces of anti-fungal compounds which inhibit the growth of many of the major mould species that grow on bread causing spoilage. As a result, Brinkton's Sourdough, like other authentic sourdough breads, has an extended shelf-life.

Therefore, the sourdough process, is a natural or biological method of producing bread without the need for baker's yeast or chemical additives. In addition, Brinkton's Sourdough is hand made, bringing back the skill of the baker, giving a rustic appearance and uniqueness to the bread.