A soft table bread with a tender open crumb and a sweet, robust flavor — this loaf gets its flavor from a rye starter that is grassy and mildly acidic. Mixed and baked on the same day, this crust will be softer than most of the bread I bake but still with the same great grains you know and love — 50/50 Chimacum & Cairnspring Mills in Washington.
A soft table bread with a tender open crumb and a sweet, robust flavor — this loaf gets its flavor from a rye starter that is grassy and mildly acidic. Mixed and baked on the same day, this crust will be softer than most of the bread I bake but still with the same great grains you know and love — 50/50 Chimacum & Cairnspring Mills in Washington.
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