Sourdough needs time to develop and, like all good relationships, good communication. No rush. We let the dough tell us when it’s ready. Whole grain rye flour in our levain creates an environment in which the acids thrive, intensifying the flavor without sacrificing the silky good eating of this special bread.
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, RYE MEAL, CONTAINS LESS THAN 2% OF ASCORBIC ACID AS A DOUGH CONDITIONER, ENZYMES, SALT, YEAST
PROCESSED ON EQUIPMENT WHICH PROCESSES TREE NUTS AND SOY, AND IN A FACILITY WHICH PROCESSES EGGS AND MILK