How It’s Made – Why Sourdough?

These days, many people experience discomfort from bread such as feeling bloated, heaviness, or digestive issues. But it wasn’t always this way. Before industrial baking took over in the 1960s, bread was made slowly, naturally, and with purpose. That’s the approach I’ve returned to.

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At Baked by the Varga, every loaf is made using wild yeast and long fermentation, which helps make the bread easier to digest and richer in flavour. The slow process allows the dough to develop deeply and naturally, without the need for additives, improvers, or shortcuts.

 

From feeding the starter to final baking, the process takes around 36 hours giving the dough time to mature and become more nourishing.

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I bake on Tuesdays and Fridays, using traditional methods, premium pure ingredients, and small batches to ensure every loaf is given the attention it deserves.

 

No chemicals. No rush. Just real bread, made with care.