The Bread

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My bread is handcrafted using centuries old baking techniques, a homemade two year old sourdough starter, and three basic ingredients: flour, water, salt. Baked in a standard sized home oven, my classic loaves contain different percentages of whole grains, using varied ancient grains that I grind fresh for each batch, including but not limited to Rye, Spelt, Kamut, Farro, Quinoa, Amaranth, Corn, Red and White Wheat Berries, Sorghum, Millet, Barley, Oats, and Teff. Every loaf is different and contains whatever grains I have on hand that week. Each grain contributes different flavor notes; some sweet, some nutty, some tangy, all hearty, rustic, and delicious.