Fresh Baked Sourdough
Each batch/loaf is flour, water, salt and a wild yeast sourdough starter mixed, kneaded and fully fermented to give you the most nutritional benefits of the grains and to aid in digestion. The loaves are a mix of white, whole wheat, and rye flours with a tasty crust, chewy moist inner crumb, and stay good up to a week. Great for toast, sandwiches, croutons, pretty much anything! Because this is a more involved process than simple yeast breads, 24-36 hours are needed to complete the necessary steps of the full fermentation of the sourdough.
Training & Qualifications
An experienced cook and aspiring baker working on developing a product that will eventually be part of a bigger food business endeavor down the road
Availability & Preferences
A mix of mornings and evenings throughout the week.