Motherdough: From Lockdown Project to Sourdough Revolution.

In the midst of the COVID-19 pandemic and the subsequent lockdowns, many individuals turned to new hobbies and creative pursuits. One such trend that emerged was the resurgence of home baking, particularly the art of sourdough bread making. Among the many stories of people discovering the joy of baking during this time, Motherdough stands out as a unique success story. What began as a simple passion for baking sourdough bread quickly transformed into a thriving business, inspiring and educating others along the way.

At the start of the pandemic and the subsequent Level 5 lockdown, Motherdough came into existence. It all began when my partner started offering baking support to home bakers while producing and shipping essential tools and ingredients. As interest in sourdough bread soared, I joined forces, and together, we experienced rapid growth.

Motherdough has captured the hearts and taste buds of sourdough enthusiasts far and wide, literally around the world. While many breadmakers rely on commercial yeast or relatively young cultures, Motherdough stands apart with its prized possession, Alfonsian. This 104-year-old Italian sourdough culture has been a faithful companion on the baking journey, providing a consistent and unique flavor profile that sets Motherdough apart from the rest.

Alfonsian, lovingly named after its Italian heritage, has been in the care of my partner for an impressive almost 27-odd years. This remarkable sourdough culture has a rich history, tracing its origins back to a small village in Italy. It embodies a legacy of flavor that has been passed down through generations, carrying with it the essence of traditional sourdough baking.

What makes Alfonsian truly special is its remarkable consistency in producing exceptional bread over the years. While many sourdough cultures can vary in their performance and flavor, Alfonsian remains steadfast, offering a distinct character and taste profile. The long years of care and attention have resulted in a sourdough culture that imparts a depth of flavor, a delightful tang, and an inviting aroma to every loaf.

Caring for a sourdough culture like Alfonsian is both a science and an art. It requires dedication, understanding, and a keen sense of intuition. My partner's commitment to nurturing Alfonsian has allowed this ancient culture to thrive and flourish. Through careful feeding, precise temperature control, and consistent maintenance, Alfonsian continues to bestow its unique qualities onto Motherdough's bread and products.

When customers bite into a slice of Motherdough's sourdough bread, they are transported to a time-honored world of artisanal baking. The distinct taste and texture are a testament to the enduring qualities of Alfonsian and the dedication to preserving the art of traditional sourdough baking. Motherdough's commitment to using Alfonsian as the foundation of our bread ensures that each bite is a flavorful reminder of the past, celebrating the authenticity and heritage of sourdough culture.

Alfonsian's presence at Motherdough goes beyond creating delicious bread. It serves as a symbol of preserving heritage and craftsmanship. In a fast-paced, mass-produced world, Motherdough stays true to its roots, offering customers a taste of something timeless and extraordinary. The 104-year-old sourdough culture represents a connection to the past and a commitment to quality that Motherdough holds dear.

Motherdough's unique selling point lies in the venerable Alfonsian, our 104-year-old Italian sourdough culture. The steadfastness and distinctive flavor of this culture set Motherdough apart from others in the sourdough realm. With Alfonsian as the heart and soul of their bread-making process, Motherdough preserves tradition, crafts exceptional products, and offers customers an experience that celebrates the heritage of sourdough baking.

As the popularity of sourdough baking swept across the country, Motherdough seized the opportunity to share knowledge and teach

 others. The business ventured into hosting sourdough baking classes, exploring various sourdough-based courses such as sourdough pasta, and Indian flatbreads, and pairing them with delectable Indian cuisine. The passion for sourdough became contagious, and soon people from all walks of life were making their bread at home like experts.

Motherdough eventually relocated to Franschhoek, where the next phase of the journey unfolded. It all started with sharing freshly baked loaves with neighbors. The positive response was overwhelming, with neighbors and our swallows. Residents eagerly requested more. This led to the formation of a small WhatsApp group, enabling locals to collect their freshly baked goods every Friday. The demand grew, prompting Motherdough to expand its bread range and introduce other sourdough-based products like rusks, taralli, cantucinni, and grisini.

Motherdough's influence extended beyond the local community. The business began supplying delis in and outside of Cape Town, and soon, the aroma of freshly baked sourdough bread wafted through the homes of customers far and wide. It wasn't long before deliveries were made outside of Franschhoek, ensuring that the quality and taste of Motherdough's products reached an ever-expanding audience.

Over the past three years, the journey of Motherdough has been filled with challenges and uncertainties. Running a business is never easy, especially when you are venturing into uncharted territory. However, our passion and love for what we do have kept us going. The rewards have been immense, as we have witnessed the impact our products have on people's lives. It's not just about selling bread; it's about offering a high-quality, honest product that promotes better health and well-being. Motherdough believes in the power of proper fermentation, a concept often overlooked in today's mass-produced food culture.

Motherdough's success story reminds us to cherish the simple things in life and reconnect with what truly matters. In a fast-paced world driven by automation and convenience, it is essential to step back and prioritize quality, authenticity, and health. Bread, a staple in many cultures, has unfortunately been compromised by shortcuts and additives. Motherdough advocates for a return to basics, where the age-old tradition of sourdough fermentation takes center stage.

Motherdough's journey from a home-based operation during a global crisis to a thriving sourdough business is nothing short of inspiring. By nurturing a passion for sourdough bread and sharing it with others, Motherdough has become a beacon of quality and authenticity.