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Cutting Bread

Abigail's Starter

By most bakers standards our starter is young.  Abigail has been nurturing and adapting her starter for over a year!.  We now feel it is delivering a great loaf of bread.  And it will only continue to get better!

We use Stoneground Wholewheat Flour and Strong High Protein Bread Flour for our starter.
 

Rye.jpg

We pride ourselves on making food the old fashioned way.  Naturally an artisan sourdough needed to be apart of our family. 

Artisan sourdoughs are a labour of love.  Abigail spends  5-6 hours preparing the dough before shaping and cold proofing for 12 hrs.  It then requires a unique baking process utilizing high moisture and dutch ovens. 
 

Look up the health benefits of sourdough!

Making Bread

Understanding Sourdough
Texture:  Dense and Chewy
Crust:      Crisp and crackly!
Taste:      A hint of tanginess

* Contains
Rye Flour, Stoneground Whole-wheat Flour, Strong High Protein Bread Flour, Water, Salt

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