Breads
Country Sourdough
$9.50
A 72-hour levain loaf with a deep, blistered crust.
Our everyday loaf. We feed the levain twice a day, mix it with stone-ground wheat and a little rye, then let the dough rest cold for three days.
The long wait builds a mild tang, an open crumb and a crust that crackles as it cools.
Contains:
Wheat, rye
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