Sourdough Bark
From AUD
$13.95
- Product code: PYVNYG
Nourish & Grow - Sourdough Bark is a family favourite and one that I love making as every piece is unique. Over the years they have grown from many small crackers to the long rustic strips, which when cooked resemble the bark of the red box gum trees, that grow naturally on our property Glenace. A super crisp and flavoursome bark made using our fermented sourdough culture and premium bread flour. The dough is rolled twice, giving it strength and extra crunch, before being sprinkled with Australian sea salt, spices, dry herbs or citrus zest, complementing the taste experience.
Sourdough Bark can be enjoyed on its own as a light savoury snack or become the carrier of your gourmet finger food. Our preferred way of eating them is topped with a good wedge of double cream brie or ricotta and Nourish & Grow - Caramelised Beetroot Relish – a perfect match; not only in taste but colour combo too. But it doesn't stop there. They are striking on a cheese or grazing platter if left whole for family or guests to break themselves; making an interesting conversation piece. Children love them too, so ideal for an after school snack or tucked into lunch boxes.
The Old Man Saltbush Variety is picked fresh from our property, dehydrated to capture the salty herb and earthy flavours, then gently ground ready for use on the sourdough bark.
Sourdough Bark can be enjoyed on its own as a light savoury snack or become the carrier of your gourmet finger food. Our preferred way of eating them is topped with a good wedge of double cream brie or ricotta and Nourish & Grow - Caramelised Beetroot Relish – a perfect match; not only in taste but colour combo too. But it doesn't stop there. They are striking on a cheese or grazing platter if left whole for family or guests to break themselves; making an interesting conversation piece. Children love them too, so ideal for an after school snack or tucked into lunch boxes.
The Old Man Saltbush Variety is picked fresh from our property, dehydrated to capture the salty herb and earthy flavours, then gently ground ready for use on the sourdough bark.
