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  • Sourdoughs

    Rye ~ 5
    This bread has a pleasant tanginess to it, and although the rye/white flour ratio is pretty low 50/50 the rye flavor comes through due to the inclusion of all the rye in the starter.

    Whole Wheat Sourdough~5
    The starter used in this version is a ‘stiff’ starter which contributes to a more highly developed gluten structure, (chewier crumb). This is a hearty bread that keeps well.

    Seeded Sourdough~ 5.50
    I love this bread. Creamy, open crumb with a shiny crust that goes well with anything that I have tried. I include toasted sunflower and sesame seeds, as well as flax seeds in the dough and it has a wonderfully nutty flavor.

    Whole Wheat Multigrain~ 5.50
    This bread includes what is known as a ‘soaker’: whole grains that have been soaked and then added to the dough. This can include a wide variety of grains, and this dough includes oats, millet, rye, and flax. The resulting bread keeps very well and has a full earthy flavor.

  • Yeasted Pre-Ferments

  • Baguette~ 2.50
    We all know this one; delightful crispy crackly crusts enclosing a big open crumb. Part of the joy of baguettes is getting to actually break the bread and eat it right out of the bag, it seems so old world, right?

    Rustic Bread~ 5
    This loaf includes a small percentage of whole wheat and whole rye; the pre-ferment is 50% of the final dough, which adds a more robust flavor. This bread also keeps well due to the higher percentage of pre-ferment.

    Be sure to place your order to nathandmorrison@gmail.com by tuesday around 5pm, or else….

    Eat more Bread!