Our Bread
Wapping is one of the oldest areas in London situated on the Thames embankment just east of Tower Bridge. Sourdough is the common term used for describing the ancient method of leavening bread solely by developing the latent characteristics present in grain. Our early bread baking ancestors learned that by skilful and patient fermentation of flour, wild yeast and lactobacilli (good bacteria) could be captured in the atmosphere and used to produce bread and amazing texture and taste. The taste produced by a Sourdough culture is unique to its geographical area due to the different strains of wild yeast and bacteria of that geographical location.

Sourdough is much easier to digest than yeast breads and can be tolerated by some celiac sufferers’.

At Wapping Sourdough we have fermented our own Sourdough culture on the banks of the Thames from which all our dough’s are made. Our trade mark bread ‘Wapping Sourdough’ is simply ‘Unbleached organic white flour, salt and water’ and simply delicious! Double fermented over twenty four hours and mixed and shaped completely by hand this bread has sublime texture and taste that cannot be reproduced by machines. Many of our customers love this dough when we enrich it with additions such as olives, sundried tomatoes, garlic or apples.

While our organic white loaf is by far the most popular, we have a firm customer base who love the richness and depth of wholegrain whole wheat breads. Using the Wapping sourdough culture this bread is enriched with organic Manuka honey which brings out the full flavour of the whole grain and is renowned for its unique health benefits.

We are also increasing our range of Sourdough Rye breads, enriched with caraway and molasses or raisins the distinctive flavour of Rye is a prefect compliment to cheese and meat. Unlike traditional yeast breads the sourdough process requires skill and attention in the fermentation and mixing and is a long process. However, the ingredients are simple and pure. Fermentation produces natural preservative acids and flavours that cannot be achieved with commercial yeast so we have no need for additives of any kind.
We only use organic flour in our baking and when available British organic flour. We use a variety of suppliers and are currently visiting traditional mills thought England to determine which flour is best suited to our needs and meets the highest environmental standards.

We use filtered tap water in our baking.

Salt content
Salt is used in bread making both for controlling the yeast activity and of course taste. We do produce salt free loaves if requested

We mix by hand so no machines are used.

Enrichments (olives, sun dried tomatoes etc)
When we enrich bread we only use organic produce, where possible we use British.

Fresh and keeping quality
We bake to order and most bread is delivered within a couple of hours of being baked.

Contrary to popular belief our bread stays fresher than any loaf you will find on your supermarket shelves without the need for preservatives or additives. This is due to the acidic created in the fermentation process.

The bread will stay fresh for days if kept in a cool dry place wrapped in the brown paper packaging. You should never refrigerate the bread, however it will retain its quality if frozen immediately and eaten within a month.

Individual loaves are packaged in recycled brown bags with no logos on. For larger orders we use wicker baskets to deliver and no packaging is used.