Sourdough Loaf

About this product

Wild-fermented from our 12-year-old starter. Baked on Saturdays, gone by Sunday.

The starter has a name (it's "Margot") and we feed her the same way we have since 2014 — a 1:1:1 of stone-milled bread flour, water from the well, and time. She's traveled in coolers, slept in the fridge through three winters, and made every loaf we've ever sold. There's nothing else in the dough besides flour, water, and salt.

Each batch gets a long cold ferment in the walk-in — twelve to sixteen hours, depending on the weather — then a hot bake in the wood-fired oven out behind the kitchen. The crust comes out dark and crackly; the crumb is open with the irregular holes you only get from a slow rise. It tastes faintly of the smoke from whatever wood we burned that morning.

Eat it the day you get it if you can. Otherwise it keeps three or four days in a paper bag on the counter — never plastic, which traps moisture and softens the crust. Day-three slices toasted in butter are arguably better than day-one fresh, and stale ends become the bread pudding we eat on Sunday nights.

How you'll get it

Fresh goods are pickup-only — they don’t love a delivery van.