We carefully craft every loaf and only use our own cultivated sourdough starters!
WHAT'S IN OUR BREADS?
FLOUR . WATER . SALT . LEVAIN
Flour. We use "bolted" flour in all of our breads.
Bolted flour has only about 2% of the wheat grain extracted out of it. This lightens the flour and improves the baking qualities of the flour.
Water. To get the best results, we filter the water we use in the bake process. Simply put, filtered water allows the wild cultures to "be wild" without any obstructions.
Salt. Kosher or sea salt adds to the clean but complex flavors in the breads.
Levain. The breads are leavened with a sourdough starter (levain) that contains natural,wild yeasts. I've naturally cultivated 3 types of levains:
1. Our "Maryland Wild!" starter - super tangy flavor
2. Our "Standard Rye" starter - mild with very little tangy flavor
3. Our "Hybrid" starter - sweet and mildly tangy flavor
Local airborne yeast (in wheat berries thus flour) in the air creates the enzymes needed to predigest the starches and proteins of the grain. The fermentation process creates carbon dioxide, which becomes trapped in tiny pockets of dough, resulting in a natural rising of the bread. Natural leavening works to create the complex structure and flavors in our bread.
(market category: fresh/perishable)