Real sourdough bread, once a rarity in Ireland, is having a moment. Between Waterford and Dungarvan alone, there are no fewer than five bakeries – most of them opened in the past few years – crafting high-quality, fragrant loaves.
What’s more, all five are basing most of their breads on old Irish strains of wheat, grown by local farmers and ground to flour by nearby mills.
It all started with Seagull Bakery’s Sarah Richards following a blaa down a rabbit hole…
