Farmhouse Sourdough
Our classic sourdough bread made with organic flour, Rich’s wild leaven, water, sea salt, and a bit of organic cornmeal on the bottom of the loaves to keep them from sticking during baking.
This is the sourdough of dreams, with a crisp crust, a good chew to the interior..my favorite bread for toast, sandwiches, croutons, french toast, paninis, etc. Sourdough is also known to be much easier to digest than other breads, as the gluten is partially ‘digested’ during the fermentation process. This bread takes two days to make as there is fermentation, turning and shaping before the bake begins.
Best eaten within five days of purchase or else well wrapped and frozen! You can thaw your bread by reheating in a 350 degree oven for 30 minutes for a half-loaf and 45 minutes for a whole loaf.
Our classic sourdough bread made with organic flour, Rich’s wild leaven, water, sea salt, and a bit of organic cornmeal on the bottom of the loaves to keep them from sticking during baking.
This is the sourdough of dreams, with a crisp crust, a good chew to the interior..my favorite bread for toast, sandwiches, croutons, french toast, paninis, etc. Sourdough is also known to be much easier to digest than other breads, as the gluten is partially ‘digested’ during the fermentation process. This bread takes two days to make as there is fermentation, turning and shaping before the bake begins.
Best eaten within five days of purchase or else well wrapped and frozen! You can thaw your bread by reheating in a 350 degree oven for 30 minutes for a half-loaf and 45 minutes for a whole loaf.
Our classic sourdough bread made with organic flour, Rich’s wild leaven, water, sea salt, and a bit of organic cornmeal on the bottom of the loaves to keep them from sticking during baking.
This is the sourdough of dreams, with a crisp crust, a good chew to the interior..my favorite bread for toast, sandwiches, croutons, french toast, paninis, etc. Sourdough is also known to be much easier to digest than other breads, as the gluten is partially ‘digested’ during the fermentation process. This bread takes two days to make as there is fermentation, turning and shaping before the bake begins.
Best eaten within five days of purchase or else well wrapped and frozen! You can thaw your bread by reheating in a 350 degree oven for 30 minutes for a half-loaf and 45 minutes for a whole loaf.