Classic Sourdough

A combination of whole wheat and strong white flour.

Due to the retarded method, where we refrigerate the bread dough for 18 hours prior to baking, the natural yeast and bacteria in the sourdough culture continue to slowly ferment the dough over a longer time. This extended fermentation allows the dough to develop more complex flavors, aromas and a more pronounced sourdough tang. Its high hydration gives the bread its wonderful open texture and its flaky crust.

1 kg loaf

The sourdough making is a 2 day process.

Please submit orders 2 days in advance (by noon).