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Our sourdough loafs are made with freshly milled hard red wheat, filtered water, sourdough starter and hand harvested salt.
It is a combination of artisan skills and science.
For a sour and digestible loaf with higher nutrion we ferment our dough for 24 hours.
This process slows down the yeast and allows the heterofermantative bacteria to produce acetic acid which gives the bread its light vinegary flavour.