Sun-dried Tomato & Basil Sourdough Bread
Sun-Kissed. Herb-Infused. Wildly Delicious.
This artisan loaf combines the tangy depth of a long-fermented sourdough starter with the sweet, intense flavour of sun-dried tomatoes and the fresh, aromatic notes of basil. Its chewy, open crumb and crisp, golden crust make every slice a delight.
Ingredients:
Four: water, sea salt, sun-dried tomatoes and basil. Naturally fermented sourdough levain.
| Weight | 700 g |
|---|
R65,00
Perfect for sandwiches, bruschetta, or simply enjoyed with olive oil, this bread brings a burst of summer to any meal.
Crafted with care, it offers the gut-healthy benefits of sourdough, making it a wholesome and flavorful addition to your table.
How to enjoy your loaf: 🍞✨
• 🧀 Spread with creamy goat cheese or drizzle with extra virgin olive oil for a simple, flavour-packed bite
• 🍅 Top with fresh mozzarella, ripe tomatoes & a balsamic glaze for a classic Italian-style treat
• 🥪 Build a gourmet sandwich with prosciutto, arugula & your favourite extras
• 🌿 Toast lightly to bring out the rich sun-dried tomato and basil flavours
• 🍽️ Serve alongside soups, salads, or antipasti platters for the perfect pairing
Simple. Fresh. Full of flavour. ❤️
Your questions answered:
Is Wild Proof sourdough good for gut health?
Yes. Our sourdough is naturally fermented, making it easier to digest and gentler on your gut than conventional bread.
How long does Wild Proof sourdough stay fresh?
3–5 days when stored properly, thanks to natural fermentation — no preservatives needed.
Is this bread easier to digest?
Many customers find our long-fermented sourdough reduces bloating and makes them feel lighter on the stomach.
Is Wild Proof sourdough gluten-free?
No. It contains gluten, but some people with mild sensitivity tolerate sourdough better.
How should I store my sourdough?
Keep it in a bread bag, cloth, or bread box at room temperature. Avoid plastic.
Can I freeze Wild Proof sourdough?
Absolutely. Slice and freeze for up to 3 months. Toast straight from frozen.
Do you use preservatives or commercial yeast?
Never. Just flour, water, salt, time — and wild fermentation doing its thing.