Slow fermentation
Here there Bread
Bread raised on wild yeast, and the dried starter that will raise yours. Four ingredients, several days, and a jar on the counter that is quietly alive.
Loaves and starter from our kitchen. The shop opens soon.
Flour, water, salt, time. The last one does most of the work — a long, cool rise is what builds the sour note and the open, uneven crumb that a fast one never manages.
Everything we bake comes off the same starter, fed each morning and kept in a jar with a cloth over the top. Dried down to flakes, that same culture keeps for years and wakes up in about a week.