Simple, nourishing, and naturally leavened — this traditional sourdough loaf is made with flour, water, and sea salt harvested from the Great Salt Lake. Fermented slowly for 24 hours, it develops a deep tang and a beautifully chewy crumb. Choose between a rustic boule or a batard shape.
This loaf is a true everyday staple, perfect for toast, sandwiches, or simply torn and dipped in olive oil.
Simple, nourishing, and naturally leavened — this traditional sourdough loaf is made with flour, water, and sea salt harvested from the Great Salt Lake. Fermented slowly for 24 hours, it develops a deep tang and a beautifully chewy crumb. Choose between a rustic boule or a batard shape.
This loaf is a true everyday staple, perfect for toast, sandwiches, or simply torn and dipped in olive oil.
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