How we bake
Three things, and time.
i.
Honest flour
Unbleached, stone-milled, and sourced from a mill in the Carolinas. No conditioners, no shortcuts, no ingredients with five-syllable names.
ii.
A living starter
Our sourdough is leavened by a starter kept alive on the kitchen counter. It's what gives the crumb its character and the crust its depth.
iii.
A long, slow rise
Twenty-four hours, usually more. The dough ferments overnight in the cool of the fridge, developing flavor you can't rush.