We take no shortcuts for this mildly-tart sourdough. It needs time to develop and, like all good relationships, good communication. No rush. We let the dough tell us when it’s ready. We use an usually high percentage of the sour starter, levain, which creates an extra depth of flavor. Then we work in healthy white whole wheat without sacrificing the silky good eating of this special bread.
For the best eating experience, we strongly recommend you heat Chabaso Country Sourdough Oval before eating. Preheat your oven to 400°F. Place bread on an oven rack and bake for 3 to 4 minutes.
Freezing is the best way to save Chabaso Country Sourdough Oval for later. Wrap the bread in plastic wrap and place it in a freezer bag. It will last in the freezer for several months. Learn more about Chabaso bread care.
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HARD WHITE SPRING WHOLE WHEAT FLOUR, CONTAINS LESS THAN 2% OF ASCORBIC ACID AS A DOUGH CONDITIONER, ENZYMES, SALT, WHEAT FLOUR, YEAST.
PROCESSED ON EQUIPMENT WHICH PROCESSES TREE NUTS AND SOY, AND IN A FACILITY WHICH PROCESSES EGGS AND MILK