An excellent "everyday bread", this hearty sourdough bread is clean-flavored and light. A good table bread. Since this is a pain au levain variation, and because the levain culture resides in Wisconsin (and was "born" in Farmington), and thus so too the steadily toiling microorganisms that give the bread its distinctive aroma and taste, I simply call this bread Farmington Sourdough.

[ingredients] bread flour, rye flour, spring water, sea salt, and wild yeast leaven.

[available] Sorry... Sold Out.

[price] $6/each