Sourdough & Artisan Bread at Miami Bakehouse

Miami Bakehouse Sourdough

Sourdough is a naturally leavened bread made with a live starter of wild yeast and lactic acid bacteria instead of commercial yeast. That slow fermentation gives it a tangy flavour, a chewy open crumb and a golden, crackling crust - and it's often easier to digest than standard bread. At Miami Bakehouse, we hand-make our sourdough fresh daily at our five cafes across WA's Peel region.

What makes Miami Bakehouse sourdough different

We've been baking by hand in Mandurah for over 20 years, and in that time Miami Bakehouse has become the most awarded bakery in Western Australia, with more than 1,000 baking awards to our name. Our sourdough is a big part of that reputation - naturally leavened, slowly fermented, and baked fresh every morning with no commercial yeast and no shortcuts.

You'll find it fresh alongside our full artisan range — rye, tiger loaf, ciabatta, pane di casa, low GI and organic loaves — baked daily at all five of our WA cafes: Falcon, Gilbert's Mandurah, Myalup, and both Forrest Highway stops (northbound and southbound).

Where did sourdough come from?

In the tapestry of bread varieties one artisanal treasure stands out for its flavour and rustic good looks – sourdough bread.

Sourdough has been cherished for centuries, and its legacy remains as a symbol of craftsmanship, patience, and dedication to the art of baking. Sourdough bread's origin can be traced back to ancient Egypt, making it one of the oldest bread-making methods in the world. The introduction of sourdough to Australia can be traced back to the early European settlers who brought with them the traditional baking techniques from their homelands. These early breads were often leavened with wild yeasts, as commercial yeast was not yet available.

The resurgence of sourdough in Australia began in earnest in the late 20th century, coinciding with a global revival of interest in traditional and artisanal foods. This period saw a growing appreciation for the flavours and health benefits associated with naturally leavened breads. By the early 21st century, sourdough had become a staple in many urban bakeries and cafes across Australia, celebrated for its complexity and natural ingredients.

Is sourdough healthier than regular bread?

Sourdough bread offers numerous health benefits that set it apart from its commercial counterparts. The extended fermentation process breaks down gluten and phytic acid, making it more digestible for those with sensitivities. Moreover, sourdough is a source of essential minerals, B vitamins, and prebiotics, promoting a healthier gut microbiome.

What's the difference between Sourdough vs. Naturally Leavened Bread

The terms "sourdough" and "naturally leavened" bread are often used interchangeably but have nuanced differences. Sourdough specifically refers to bread made with a sourdough starter, a mixture of flour and water colonized by wild yeasts and lactic acid bacteria. This starter gives sourdough its distinctive tangy flavour and chewy texture.

On the other hand, "naturally leavened" bread refers to any bread that uses natural fermentation, without commercial yeast. While all sourdough is naturally leavened, not all naturally leavened breads are sourdough. Naturally leavened breads can include a variety of fermentation techniques and starters, some of which may not produce the sour flavour typical of sourdough. The key commonality is the reliance on wild yeasts and bacteria for leavening, which results in a slower fermentation process and a more complex flavour profile compared to breads made with commercial yeast.

How do you make a sourdough starter?

Creating and maintaining a sourdough starter is a straightforward process that involves combining flour and water and allowing natural fermentation to occur. To create a starter:

1. Mix equal parts (by weight) wholegrain or rye flour and water in a clean container.

2. Cover loosely and leave at room temperature.

3. Every 24 hours, discard half and refresh with equal parts flour and water.

4. After 5–7 days, once it's bubbly with a pleasant sour smell, it's ready to use.

5. To bake, mix a portion of active starter with flour, water and salt; ferment several hours or overnight, then shape and bake.

6. Store long-term in the fridge, feeding at least weekly to keep it alive.

For long-term storage, the starter can be kept in the fridge to slow down its activity. It should be fed (refreshed) at least once a week to maintain its viability. To revive a refrigerated starter for baking, bring it to room temperature and resume regular feedings for a couple of days to reactivate it. Some bakers also dry or freeze a portion of their starter as a backup, ensuring they can revive it if the original is lost or becomes inactive. Properly cared for, a sourdough starter can last indefinitely, becoming a cherished and unique part of a baker's kitchen.

Want to explore more of our award-winning bread range? Discover our full selection of gourmet bread and sourdough favourites.

Sourdough Bread FAQs

Is sourdough good for you?

Sourdough's long, natural fermentation partially breaks down gluten and phytic acid, which can make it easier to digest and helps your body absorb minerals like iron, zinc and magnesium. It also has a lower glycaemic index than most standard white breads, so it releases energy more steadily.

Is sourdough gluten-free or safe for coeliacs?

No. Fermentation reduces the amount of gluten in sourdough but does not remove it, so traditional sourdough is not gluten-free and is not safe for people with coeliac disease. Some people with mild gluten sensitivity (not coeliac) find it easier to tolerate, but anyone with a medical condition should check with their doctor.

What's the difference between sourdough and normal bread?

Regular bread is leavened with commercial baker's yeast for a fast rise. Sourdough is leavened naturally by wild yeast and lactic acid bacteria in a live starter, fermenting far more slowly. That slow ferment is what creates sourdough's tangy flavour, chewier crumb and longer shelf life.

How should I store sourdough to keep it fresh?

Keep it cut-side down on a board or in a paper bag or bread box at room temperature — not the fridge, which stales bread faster. For longer storage, slice and freeze it, then toast straight from frozen. A good sourdough will keep well for several days thanks to its natural acidity.

Do you bake sourdough fresh every day?

Yes. Our sourdough and full artisan bread range are baked fresh daily and available at all five Miami Bakehouse cafes.

Where can I buy fresh sourdough near Mandurah?

You'll find fresh Miami Bakehouse sourdough at our Falcon and Gilbert's Mandurah cafes, our Myalup cafe, and both our Forrest Highway stops (northbound and southbound) — an easy pit stop heading through WA's South West. Use our Find Us to contact or find our bakehouses.