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Old-world European technique meets Japanese softness. Baked with locally sourced, stone-milled organic bolted and whole wheat flour from Meadowlark Organics, this loaf utilizes a unique hybrid fermentation process. By blending a traditional poolish, a Kobo liquid yeast method, and a touch of yeast, we unlock the deep, tangy complexity and easy digestibility of sourdough while keeping the texture incredibly light, soft, and fluffy.
Old-world European technique meets Japanese softness. Baked with locally sourced, stone-milled organic bolted and whole wheat flour from Meadowlark Organics, this loaf utilizes a unique hybrid fermentation process. By blending a traditional poolish, a Kobo liquid yeast method, and a touch of yeast, we unlock the deep, tangy complexity and easy digestibility of sourdough while keeping the texture incredibly light, soft, and fluffy.