Country

Our classic sourdough bread baked using our signature blend of bread and heirloom whole wheat flours from Camas Country Mill down in Eugene, wild leaven, water, and sea salt.

This is the sourdough of dreams, with a crisp crust, a good chew to the interior, a perfect bread for toast, sandwiches, croutons, french toast, paninis, etc. Sourdough is known to be much easier to digest than other breads, as the gluten is partially ‘digested’ during the fermentation process. This bread takes three days to make as there is fermentation, turning and shaping before the bake begins.

Best eaten within five days of purchase or else well wrapped and frozen. You can thaw your bread by reheating in a 350 degree oven for 30 minutes for a half-loaf and 45 minutes for a whole loaf. You can also try to leave it to thaw overnight at room temperature, or warm it up in a microwave (yes - you will be surprised at the result!)