04/06/2026
Did you know Fungi make sourdough possible?
One of the stars of sourdough breadmaking is a tiny fungus called wild yeast. These naturally occurring fungi work together with beneficial bacteria in a sourdough starter to ferment the dough, creating the flavour, texture and rise that make sourdough so special.
As the yeast feeds on the flour's natural sugars, it produces carbon dioxide, forming the bubbles that give sourdough its light, airy crumb. The longer fermentation process also develops the delicious tangy flavour that sourdough lovers enjoy.
Fungi have been helping humans make bread for thousands of years, transforming simple ingredients—flour, water and salt—into one of the world's most beloved foods.
Join us at Pip Permaculture in Pambula and discover the fascinating role fungi play not only in forests, but also in our kitchens!