Southeast Sourdough - 48+ hour ferment, 100% regional & organic.
This loaf is a very rare, old-time taste of place.
Made with organic, heirloom grains, grown and milled in Asheville, North Carolina (within the last month!) - salt from an Appalachian salt mine, and Blue Spring Living Waters from a cave in Blount County, Alabama.
This is bread as it used to be. Tangy, crusty, rustic - divine!
Fermented with a supposedly "1,000 year old Welsh Sourdough Starter" for 48+ hours to predigest the gluten.
This bread is best toasted with good butter.
Ingredients:
1,000 year old Welsh Sourdough Starter: https://www.thelazyantelope.com/about-3
75 Bread Flour (organic) from Carolina Ground: https://carolinaground.com/flourshop/75-bread-flour
Red Fife Wheat Flour (organic) from Anson Mills: https://ansonmills.com/products/136
J.Q. Dickinson Salt-Works: https://www.jqdsalt.com/our-salt/
Blue Spring Living Water: https://www.bluespringlivingwater.com/about-the-best-spring-water-to-drink
This product was produced in a cottage kitchen by a ServSafe certified baker.
Leave me your address at checkout and I will deliver it to your front door (for Monte Sano Mountain residents, only.)
The price of this bread has recently increased from $10/loaf to $12/loaf. Most local micro-bakeries are selling non-organic loaves for $12 at local farmers markets, and after calculating costs - I realized why. $12/loaf covers the cost of ingredients and a long hands-on fermentation time. The ingredients and time are what make the bread so dang special!
If you get charged for shipping, this $5.00 charge will be refunded immediately!
This loaf is a very rare, old-time taste of place.
Made with organic, heirloom grains, grown and milled in Asheville, North Carolina (within the last month!) - salt from an Appalachian salt mine, and Blue Spring Living Waters from a cave in Blount County, Alabama.
This is bread as it used to be. Tangy, crusty, rustic - divine!
Fermented with a supposedly "1,000 year old Welsh Sourdough Starter" for 48+ hours to predigest the gluten.
This bread is best toasted with good butter.
Ingredients:
1,000 year old Welsh Sourdough Starter: https://www.thelazyantelope.com/about-3
75 Bread Flour (organic) from Carolina Ground: https://carolinaground.com/flourshop/75-bread-flour
Red Fife Wheat Flour (organic) from Anson Mills: https://ansonmills.com/products/136
J.Q. Dickinson Salt-Works: https://www.jqdsalt.com/our-salt/
Blue Spring Living Water: https://www.bluespringlivingwater.com/about-the-best-spring-water-to-drink
This product was produced in a cottage kitchen by a ServSafe certified baker.
Leave me your address at checkout and I will deliver it to your front door (for Monte Sano Mountain residents, only.)
The price of this bread has recently increased from $10/loaf to $12/loaf. Most local micro-bakeries are selling non-organic loaves for $12 at local farmers markets, and after calculating costs - I realized why. $12/loaf covers the cost of ingredients and a long hands-on fermentation time. The ingredients and time are what make the bread so dang special!
If you get charged for shipping, this $5.00 charge will be refunded immediately!
This loaf is a very rare, old-time taste of place.
Made with organic, heirloom grains, grown and milled in Asheville, North Carolina (within the last month!) - salt from an Appalachian salt mine, and Blue Spring Living Waters from a cave in Blount County, Alabama.
This is bread as it used to be. Tangy, crusty, rustic - divine!
Fermented with a supposedly "1,000 year old Welsh Sourdough Starter" for 48+ hours to predigest the gluten.
This bread is best toasted with good butter.
Ingredients:
1,000 year old Welsh Sourdough Starter: https://www.thelazyantelope.com/about-3
75 Bread Flour (organic) from Carolina Ground: https://carolinaground.com/flourshop/75-bread-flour
Red Fife Wheat Flour (organic) from Anson Mills: https://ansonmills.com/products/136
J.Q. Dickinson Salt-Works: https://www.jqdsalt.com/our-salt/
Blue Spring Living Water: https://www.bluespringlivingwater.com/about-the-best-spring-water-to-drink
This product was produced in a cottage kitchen by a ServSafe certified baker.
Leave me your address at checkout and I will deliver it to your front door (for Monte Sano Mountain residents, only.)
The price of this bread has recently increased from $10/loaf to $12/loaf. Most local micro-bakeries are selling non-organic loaves for $12 at local farmers markets, and after calculating costs - I realized why. $12/loaf covers the cost of ingredients and a long hands-on fermentation time. The ingredients and time are what make the bread so dang special!
If you get charged for shipping, this $5.00 charge will be refunded immediately!