Free delivery on $35+ within the GTA.

Spent Goods - Beer Bread Sourdough Loaf

Spent Goods - Beer Bread Sourdough Loaf

Regular price
Sale price
Regular price
Sold out
Unit price

The crust is chewy, and the inside is light and moist. The best sourdough bread I’ve had in years — Try it out. You won’t be disappointed.

Spent Goods’ Sourdough loaf was voted one of the Top breads by NOW Magazine readers and featured on CBC, Edible Magazine, and BlogTO.

It’s a great tasting sourdough due to the 100% naturally leavened process over 48 hours that enhances flavour, nutritional value, promotes digestion and increases shelf life.

But our uniqueness comes from incorporating barley grains that have already been used to make beer. By diverting these ‘spent’ grains, you are directly helping to reduce greenhouse gases had it been disposed.


organic wheat flour, water, organic whole wheat flour, organic whole khorasan (kamut) flour, brewery barley grains, untreated unbleached bread flour, salt, and non-commercial sourdough culture.

75% grains sourced from Ontario using traditional stone milling techniques to preserve the integrity and unique character of the grain.

  • 100% Vegan (e.g., no eggs, no dairy)
  • 100% Halal (we recover the barley before yeast is added that converts it into beer)
  • NO preservatives or additives
  • NO commercial yeast and naturally leavened

Made in Toronto by Spent Goods, Drake Commissary with leftover barley grains from Henderson Brewing Co.

Photo Credit Sarah Wiggins Photography

How to store Sourdough bread

The end to end process to make this naturally leavened sourdough bread takes over the 2 days:

  1. We build a mature starter (aka levain) for approx. 10-12 hrs with a 10% inoculation.
  2. The mature levain is then used to inoculate a younger levain with a higher inoculation (50% inoculation for 3-4hrs)
  3. While the young levain ferments, we mix the flour and water in the recipe together and let it hydrate (autolyse).
  4. Once the young levain is sufficiently developed it’s incorporated into the autolyse and the dough is mixed. Salt and additional water are added toward the end of this process.
  5. Then the dough ferments at room temp for 3-4hrs and is folded onto itself at regular intervals.
  6. Once the loaves are shaped, they go into a fridge for a cold proof lasting roughly another 10-12hrs before baking.
  7. Now, do see why it tastes so good?