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Texture: Dense and Chewy
Crust: Crisp and crackly!
Taste: A hint of tanginess
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 real sourdough!
Rye Flour, Stoneground Whole-wheat Flour, Strong High Protein Bread Flour, Water, Salt
By most bakers standards our starter is young. Abigail has been nurturing and adapting her starter for over 2 years!. We 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.
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