Our sourdough is slow fermented over 36 hours in order to achieve, as we like to think, the perfect tang. As with many of our artisan breads, we take inspiration from the breads of Northern Europe, but in this case, arrive upon a decidedly American flavor. For those of you with mild gluten sensitivities, sourdough bread – especially with long fermentation times – is a great alternative to conventional yeasted breads. The fermentation process actually digests some of the proteins to the point that it won’t cause digestive discomfort.
AVAILABILITY: TUESDAY, THURSDAY, SATURDAY
Ingredients: Montana unbleached wheat flour, water, fresh ground Montana hard white whole wheat flour, leaven, sea salt, yeast