NATURALLY LEAVENED SOURDOUGH BREAD

Vegan | Dairy-Free | Nut-Free | Soy-Free | Contains Gluten

Our naturally leavened sourdough bread is slowly fermented using only three ingredients… freshly milled local flour, filtered water, and sea salt.

Naturally Leavened Sourdough Bread is made with a 5-year-old sourdough starter which helps break down starches in the wheat to make it more nutritious and digestible. The dough is 25% freshly milled Hard Red Spring Wheat from Alprilla Farm (Essex, MA) and 75% King Arthur AP Flour, which undergoes a 48-hour wild yeast fermentation. This deliciously tangy bread stays fresh for a week when well wrapped. After a couple days, it’s great toasted or pan fried, and freezes indefinitely when wrapped tightly.