How We Prepare Our Sourdough Bread in House

At The Wheelhouse, bread is part of the rhythm of the kitchen. We bake it in-house in small batches, then send it to the table while the crust still crackles. A slice beside breakfast, a torn piece with lunch, or a small heap shared on a Sunday can all begin with the same patient work. The care is easy to overlook when a loaf arrives, yet it shapes the warmth and gentle tang of the plate.

Many diners arrive from Melbourne or Sydney, where sourdough is a familiar bakery ritual. Our version belongs to a Scottish kitchen, with cool mornings, changing workdays and a menu designed for breakfast, families and later celebrations. We judge each batch by feel and aroma rather than by the clock alone. That attention starts long before flour meets water.

A starter with a steady rhythm

Our starter is a living culture of wild yeasts and lactic acid bacteria. Before each bake, the kitchen team selects a portion, refreshes it with flour and water, and allows time for it to become lively. Its gas lifts the bread, while its acids develop the flavour that distinguishes sourdough from a simple yeasted loaf.

A portion is discarded before feeding so the balance remains workable and tomorrow’s starter can be built from what remains. This may sound technical, but it is really housekeeping with a visible result: a starter that rises evenly, smells pleasantly tangy and behaves consistently from one day to the next.

Temperature changes that behaviour. Cool Scottish conditions can slow the culture, while a warm kitchen can speed it up. We use aroma, bubble activity and rise to decide when the levain is ready rather than assuming every jar follows the same timetable.

Flour, water and the day’s temperature

We use strong white bread flour for its protein, which helps the dough hold structure during a slow rise. Flour and water are combined first and left briefly, allowing the flour to hydrate before levain and salt are worked in. The salt arrives after that rest because adding it too soon can make the gluten network tighter than we want.

Hydration is adjusted to the flour and the dough’s condition. The mixture should feel alive and slightly tacky, rather than soaked or stiff. Australian home bakers often encounter recipes built around “plain flour”, but an in-house loaf benefits from flour with enough strength for an open crumb and a crust that can withstand its own spread.

The same formula behaves differently in Melbourne in January from how it behaves in Falkirk in winter. Australian summer heat can draw moisture from the dough faster, while our cooler Scottish day can encourage a longer rise. We adapt water and timing to those conditions, keeping flavour development ahead of oven time.

Building strength during bulk fermentation

Once the levain is added, mixing has two jobs: distributing the culture evenly and developing strength. The finished dough should stretch without suddenly tearing, which matters when the loaf is shaped and scored. We work by sight and touch, keeping the mass cohesive rather than chasing one prescribed texture.

During bulk fermentation, the dough expands and its surface begins to show bubbles, folds and pockets. Short sequences of folds build strength between rests. We turn the container and draw the dough through itself, then give it time to relax and rise again. Those pauses allow fermentation to produce both gas and the aromatic compounds that give sourdough its character.

Small-batch principles influence this stage, just as they shape the craft at BareMor artisan bread. The essential elements remain simple: active starter, suitable flour, time, temperature and enough handling to create a stable network that can rise without collapsing.

Shaping and the heat of the bake

The dough is divided gently, given a preliminary shape and left to relax before its final form. This rest reduces tension and makes the surface easier to control. We then shape the loaf so it supports a good rise, place it in a proofing basket and allow another period of fermentation before baking.

A blade marks the loaf immediately before it enters the high heat. That score gives expansion a deliberate path and helps the crust open as it cooks. The outside becomes firm and deeply coloured while the centre retains moisture, creating the contrast between a crisp shell and an open, tender crumb.

Every loaf needs time to cool before slicing. The crumb is still setting as heat and moisture move through it, so an impatient cut can leave the interior gummy or compressed. We let the bread settle, then send it out with enough time for the first slice to be served warm without compromising the texture.

Moving bread through the day

Bread belongs naturally alongside breakfast and brunch, when a plate can move from a soft boiled breakfast to a generous brunch choice. Coffee is part of that routine too. Australian visitors may feel especially comfortable ordering a flat white with a slice of sourdough, although our own kitchen is a long way from a Melbourne café.

We also consider how bread works with lunch, à la carte dishes and our Friday steak nights. A torn piece can accompany richer plates or replace rolls on the table. Families can share it alongside children’s meals, while Sunday roasts and relaxed weekend dining offer plenty of opportunities to pass it around.

Supermarkets such as Woolworths and Coles have made sourdough an everyday choice across Australia, placing it beside seeded, rye and traditional loaves on wide bakery shelves. Independent neighbourhood bakeries still set a different standard through freshness, variety and expertise. The current online menus show how our house-baked bread fits into the wider all-day programme, subject to availability.

Our favourite ways to enjoy the loaf

Bread is most enjoyable when it becomes part of the meal rather than sitting untouched in a basket. We prefer to see it served warm, with enough time for guests to taste the crust, add something simple and decide how it fits their table.

• Arrive for breakfast or brunch and pair a slice with a flat white or a freshly cooked plate.
• Ask which butter is available, then add a thin layer and a little flaky salt to the warm crumb.
• Tear off pieces for lunch or Friday steak night, especially when several sauces are on the table.
• Share it across the table with family so everyone can try the crust while the inside remains soft.

Since the loaf contains wheat, guests with allergies or specific dietary requirements should speak with the team before ordering. Availability can change through the service, but our kitchen is always focused on keeping the remaining bread fresh rather than serving it long after its best moment.

Make our bread part of your next visit

The gentle acidity of sourdough gives it a useful role alongside wine. It can refresh the palate between richer bites and complement sparkling wines, mineral whites or restrained reds, depending on the dish. Our guide to wine regions we love offers useful context for choosing a bottle with the table and the food.

Next time you are beside the Falkirk Wheel, build a visit around our all-day menu. Come for a slower breakfast, stay for lunch with family, or choose an experience voucher and gift card for someone celebrating a special occasion. The Wheelhouse is on the waterfront beside the Wheel, with a warm loaf and a good plate ready for the next sitting.