Rye Sourdough
A dark rye sourdough. Chewy thick-crusted top, dense moist crumb, a noticeably deeper tang than the white sourdough thanks to the rye flour and the longer ferment that ry.
A dark rye sourdough. Chewy thick-crusted top, dense moist crumb, a noticeably deeper tang than the white sourdough thanks to the rye flour and the longer ferment that rye flour needs to break down properly. Heavier slice, smaller serving, longer satisfaction.
- Bakery staple
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
- Port Melbourne bakery
About Rye Sourdough
A dark rye sourdough. Chewy thick-crusted top, dense moist crumb, a noticeably deeper tang than the white sourdough thanks to the rye flour and the longer ferment that rye flour needs to break down properly. Heavier slice, smaller serving, longer satisfaction.
At Melbourne Bakehouse
Baked for Melbourne Bakehouse customers in Port Melbourne.
Availability can vary through the day; ordering ahead is recommended for larger quantities.
How to enjoy Rye Sourdough
Best fresh on the day of purchase, or toasted the next day.
- Bakery staple
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
- Port Melbourne bakery
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy, Contains Gluten, Contains Sesame, Contains Soy |
| Style | Bread |
| Serving format | Bread |
| Ingredients | Ask our team for current ingredients or packaging details. |
| Allergen summary | Contains gluten, Contains dairy, Contains fish |
| Cross-contact | Prepared in a kitchen that handles gluten, dairy, eggs, soy, tree nuts, peanuts and sesame. Packaged products may have their own label information. |
| Ordering note | Availability can vary through the day; ordering ahead is recommended for larger quantities. |
| Storage | Best enjoyed fresh. Keep refrigerated where appropriate. |
| Origin | Prepared or available at Melbourne Bakehouse, 210 Bay Street, Port Melbourne. |