Weekly Sourdough

The weekly rotating whole grain sourdough loaf from our friends Matt & Zena of Starter Bread!  Starter Bread bakes everyday loaves with a wide variety of local whole grains and fresh flours. They use a natural sourdough fermentation to create a staple that keeps well and feeds the mind, body, and soul. Some examples of their rotating loaves: It's SEVEN GRAIN this week! From the Olympic Peninsula, Spelt flour (a hulless type, which equals less shipping/processing for farmer) rides together with Hard Red Spring Wheat (the wheat all other grains are compared to for functionality in breadmaking). We add hearty porridge (consisting of AT LEAST 7 grains), and ferment everything overnight with a dark rye starter (chef's kiss) before baking and bringing to you.   EVERYTHING!! A loaf made from red and white wheats, a seed feast (inside and out), chock full of poppy, sunflower, sesame, and a touch of fennel.   FARM BOULE loaf is an ode to French "country bread" with a 100% rye start