For our signature sourdough, we use only natural leavening, sourdough culture, from mixing the levain to baking the loaf, it takes over 24 hours to develop. This long fermentation gives the loaf a great mild tang of sourdough, and good digestibility and the sourdough acts as a natural preservative, giving an excellent shelf life! Composed of 70% hard red spring wheat, sifted, 20% whole grain wheat, 10% whole grain rye. Available in a small or regular size hearth loaf or a regular size pan loaf.
APPROXIMATE SIZING OF LOAF: 750g