The crispy, blistered outer crust and porous, holey inner of a slightly more vinegary, ‘sour’ tasting loaf of bread was certainly not desired by vast majority of Aussies when compared to your soft, perfectly square, easy to chew, smooth tasting standard loaf of white bread that never lets your spreads leak through the middle. In more recent years though, The beautifully imperfect shaped, air bubble filled, crispy, chewy boutique style Sourdough loaf has taken over - becoming a household favourite as well as a stock standard base ingredient on savoury breaky/brunch menu’s in any trendy café you find here in AUS - and I am not complaining one. little. bit! It’s sooo worth the extra chewing and the awkward screeching...