Description
Wholegrain Barley Sourdough Stone-milled whole barley · Ancient grain
Process: Adjusted hydration for barley’s absorption · Dense structure · Earthy, slightly sweet character
Barley was in bread long before modern wheat became dominant. It produces a denser loaf than wheat sourdough, with a slightly sweet, earthy character that reflects the grain directly. The crumb is compact and moist. The flavour is mild but distinctive — the sweetness of barley present without being pronounced.
It is bread that rewards eating slowly, and that pairs well with savoury accompaniments that benefit from the grain’s slight natural sweetness.
At its best: day of baking and the following day.
