Sydney’s Original Organic Sourdough Bakery. Located in the heart of Sydney’s CBD, Infinity Sourdough bakery has been the supplier of benchmark sourdough’s since 1997.
Open 24 hours, 7 days a week, the retail store also sells a range of exceptional mouth-watering pastries, cakes and tarts hand made by Sweet Infinity. Our aged sourdough culture, quality organic flours, skilled artisans and scrupulous integrity are the “ingredients” for our premium range of sourdough breads. Our sourdoughs contain no fats, sugars or dairy products and no chemicals or preservatives, just organic flour, filtered water and a minimal amount of quality sea salt. Infinity Sourdough’s range is complemented by the delicious range of sweet treats that are hand made at the Sweet Infinity Store located just around the corner at Woolloomooloo.
History of Sourdough Breadmaking Sourdough breadmaking is a fundamental culinary miracle and has sustained western civilisations from ancient times to the present. The history of Sourdough dates back to ancient days, approximately 6000 years ago. Sourdough describes a process more than a taste. Humans first figured out how to promote the fermentation and leavening of grains to first be brewed into beverages and then later to be baked into bread.
This probably happened by accident time after time, until somebody figured it out. Next, our ancestors figured out how to save a portion of the fermented grains to use it to “start” the fermentation of their next batch of bread. Since that time, humankind has been using and making sourdough. The fermented mix of grain and water that was saved and used to start the next batch of dough is what we now call a “sourdough starter” and bread from such a starter, “sourdough bread.” It is a simple form of chemistry. Wild yeasts and lacto bacilli (as found in yogurt) consume starch in the dough, leavening it and yielding a deep earthy flavour. No commercial baker’s yeasts are used in the sourdough baking process as the leavening effect of yeast is achieved by the ‘starter’. The health benefits are significant. The slow fermentation process makes the bread far more digestible with dramatically improved nutritional properties. It has a GI (glycemic index) 30% lower than other breads.
High GI foods are associated with rapid return of hunger. The fermentation process also reduces the carbohydrate content and increases the availability of minerals and trace elements. Infinity Sourdough’s Organic Breads The Infinity organic range uses premium stone-ground unbleached and wholemeal flours which preserve the wheat germ and natural fibre. These are an exceptionally good source of nutrients and anti-oxidants. Famous and popular sourdough varieties available at Infinity Sourdough include, Plain, Walnut, Olive and Onion, Sunflower seed, Wholemeal Rye, Five grain and wholemeal spelt sourdough.
The yeasted white sourdoughs are the hinge of the Infinity range and have an extremely broad appeal. They possess the best qualities of a soft white bread whilst retaining the health and nutritional benefits derived from the sourdough process. This range includes baguettes, levain, white and wholemeal loaves as well as Turkish bread. The demand for Infinity Sourdough’s breads is a testament to their gastronomic appeal - the dark substantial crust, handcrafted structure, crumb and texture are unique.
Please get in touch with Sydney’s Original Organic Sourdough Bakery from the Contact box on the right.