A 50/50 sourdough made with half organic unbleached flour and half whole stone-ground emmer wheat yields a loaf with a deep, nutty complexity and a subtle tang from slow fermentation.
The emmer contributes a hearty, slightly sweet graininess and richer color, while the unbleached flour provides structure and a tender open crumb. Expect a crisp, caramelized crust and an aromatic, earthy scent that pairs well with savory toppings or butter.
Its whole-grain content also adds extra fiber and a more satisfying chew.
Size: Approx 800 grams
A 50/50 sourdough made with half organic unbleached flour and half whole stone-ground emmer wheat yields a loaf with a deep, nutty complexity and a subtle tang from slow fermentation.
The emmer contributes a hearty, slightly sweet graininess and richer color, while the unbleached flour provides structure and a tender open crumb. Expect a crisp, caramelized crust and an aromatic, earthy scent that pairs well with savory toppings or butter.
Its whole-grain content also adds extra fiber and a more satisfying chew.
Size: Approx 800 grams
