Morpeth Sourdough

I am a bit of a sourdough fan. In fact that is about the only bread I eat, so I confess to having a few favourite bakers around Sydney. The trouble is because they often are boutique-sized and may not deliver to outlets in areas too far from their bakery, I find myself factoring in a bulk-buying visit when I am in the vicinity of one or other of them.

However I am glad that Morpeth Bakery is stocked by Harris Farm Markets in Manly, as I have picked up several loaves there on recent visits. So far I’ve tried the casalinga, five seed spicy fruit and nut, and the light rye and I am very impressed.

Made in the historic former Hunter River port of Morpeth, in the old Arnott Bakehouse (which for me adds an aaaah! factor) this bread has low GI, is 99.2 percent fat-free and contains no baker’s yeast, preservatives, additives, soy products, dairy or eggs. It does however have a great flavour. 

One more feel-good link. Morpeth Sourdough’s baker is Stephen Arnott, a direct descendant of William Arnott who founded the biscuit company we all grew up with.

Morpeth Sourdough, 148 Swan Street, Morpeth, NSW, 02 4934 4148, www.morpethsourdough.com.au