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WILD WHEAT KUMARA SOURDOUGH

WILD WHEAT KUMARA SOURDOUGH

Typically kiwi kumara sourdough couldn’t be more New Zealand if it tried but being local may be a bit harder. But any humble loaf made in the magical hands of Andrew Fearnside, owner of Wild Wheat Specialty Bakery, instantly means you are dealing with something a little bit more special.

Those of you who shop with us regularly are sure to be fans of Wild Wheat already. The crust, the beautifully aged sourdough itself and just the pure passion that Andrew has put in to his bread since 1999 is outstanding. When Andrew began back then his sourdough starter was already three years old and now 14 years later, it has evolved into something truly delicious.

Wild Wheat has been voted Best Bread by Metro Magazine every year since 2004 and that is nothing to be sniggered at. Aucklander’s are a tough crowd and expect the best which is why since Farro began almost 7 years ago we have been taking the adventurous ride with Andrew. Many local eating establishments hold Wild Wheat bread in high esteem too, which is why you’ll find it on the menu at places like Zus & Zo, The Engine Room, Coco’s Cantina and District Dining.

We have fresh deliveries from Wild Wheat every morning so we suggest you try out just one of Andrew’s incredible loaves during May and we guarantee you will fall in love.

Here’s a quick word from Andrew about his award-winning Kumara Sourdough:

When I first thought of making Kumara Sourdough my aim was to accentuate the earthiness of the kumara. Golden kumara was the perfect choice. It has so much more flavour and adds great colour. We roast it to get another taste happening; then the use of both whitemeal and rye flours to add more of that earthy feel, malt syrup to boost the colour and crust and we’re away.

As with all our sours it is a long slow process from dough mixing to finished product. The kumara dough spends its first 6 – 8 hours in bulk, developing yeasts and flavour. We then divide and shape it. From here it spends 24 hours in the fridge, not dormant, but very slowly developing flavour and texture. It is this process that helps to significantly break down the starches and sugars. This keeps the G. I. level low, around half the G. I. of yeasted bread, and makes sourdoughs so much easier to digest and good for you. This is a great option for those watching their gluten intake.

We bake the kumara loaves on a stone hearth for a good 45 – 50 mins to get a rich, robust crust. The whole process, combined with the better keeping qualities of wholemeal and rye, will hopefully mean this bread will still be great toasted 3 – 4 days later. Keep it wrapped in a tea-towel and cut off slices as needed. Kumara sours also make great garlic bread.