Made locally in Buderim. A little breaducation just for you! Walter’s sourdough has three ingredients: Certified organic flour, Filtered water, and organic sea salt. From the beginning of time until World War ll, ALL risen breads were sourdough (or naturally leavened) breads. The use of commercial baking yeast was brought about to save time, not to make better bread. In fact the use of commercial baking yeast has actually made modern breads much harder for the body to process, and does not develop as much flavor as slow risen natural dough’s (i.e. Walter’s sourdough). Keep in mind that all sourdoughs are not created equal, and most of the brands you will find in your local supermarket only use a sourdough culture as flavoring, and not as a leavening agent. There is a HUGE difference! Commercially yeasted breads require the addition of oils, sweeteners, conditioners, and preservatives to improve flavor and keeping qualities. Naturally leavened sourdough does not.