Description
Mixed Grain Sourdough
Mixed grain sourdough Seven grains · Stone-milled in-house
Grain composition: 40% wheat · 20% rye · 10% barley · 10% durum · 10% corn · 5% einkorn · 5% emmer
Most blended breads are wheat breads with a small addition of another grain for label appeal. This is not that. Every grain in this loaf is present in a quantity that affects the fermentation behaviour, the crumb structure, and the flavour. The wheat provides the structural foundation. The rye adds moisture and complexity. The barley contributes its slight sweetness. The durum brings chew and colour. The corn adds density. The einkorn and emmer — present in smaller quantities — round the flavour with their ancient grain character.
The result is a bread that carries all seven grains simultaneously — each present, none dominant.
At its best: day of baking and the following day.
