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Fresh Baked Sourdough

10


10 simbi per unit

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.

Trading Preference: I’m flexible, just hit me up!
Join the TribeYou start with 100 once you join and offer a service.